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Shiitake Bacon!

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Coconut bacon is all the rage and it's with good cause. The first time I had it was on vacation years ago in Burlington, Vermont. A neat little vegan eatery (wish I could remember the name of the place..New World?) had just opened and they served it on sandwiches. Being a coconut hater, I didn't get it on my sandwich ton our first visit, but I tried Jim's sandwich and was blown away. Crispy, smoky perfection! As soon as I got home, I went to work recreating it and my version is in American Vegan Kitchen.

But now I've got a new bacon obsession. Again, this one is inspired by a vacation meal. Chef Jason Sellers, the mastermind at Plant in Asheville, North Carolina, served us grits topped with shiitake bacon. Thanks to the little funk that is inherent in the shiitakes, the flavor is boosted in these. Mushrooms, being the sponges they are, end up saturated with layers of taste. As soon as we got home from that trip, I started concocting. Many thanks to Chef Sellers for his incredible food, and for the inspiration behind this recipe.

Shiitake Bacon!

This Recipe is :

Dairy Free Vegan

Ingredients

  • 3.5-ounce (100 g) package shiitake mushrooms
  • 1 tablespoon (15 ml) olive oil
  • 1 tablespoon (15 ml) tamari
  • 1/2 teaspoon toasted sesame oil
  • 1/2 teaspoon liquid smoke
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper

Preparation

  1. Preheat the oven to 350°F (180°C, or gas mark 4).
  2. Remove the stems from the mushrooms and discard. Slice the caps into 1/8 inch (3 mm) strips.
  3. Put the mushrooms in a medium bowl and add the olive oil, tamari, liquid smoke, salt, and pepper.
  4. Toss to coat completely then spread in a single layer on a rimmed baking sheet.
  5. Bake for 20 to 25 minutes, stirring occasionally, until nicely browned. The “bacon” will crisp as it cools.
  6. Use the “bacon” the same day it is made for the best texture.
  7. It can be recrisped at 350°F (180°C, or gas mark 4) for 5 minutes, if necessary.

Notes

Try this on salads, sandwiches, potato skins, as a soup topper, you name it. It's quick, easy, versatile and can be enjoyed in countless ways.

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AUTHOR & RECIPE DETAILS


photo

Tami Noyes lives and cooks in the Midwest. Currently working on her second book, Tami is the author of American Vegan Kitchen. Starting out as a baker for a local vegetarian café in the early ‘80s, Tami’s love of cooking is her way of expressing her compassion and nurturing for all beings and our planet. She believes that sharing the fantastic flavors of wonderful vegan foods is best way to encourage others toward veganism.


 

 

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17 comments on “Shiitake Bacon!”

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Jennifer Fisher
4 Months Ago

Just as she says. My husband was raving.


Reply
Debie Bechtold
11 Months Ago

I have made this many times and it's delicious!


Reply
Jade Alyssa Soleil
2 Years Ago

Amber Michelle Boda_'b


Reply
Olivia Mitjavila
2 Years Ago

Hayley Michelle


Reply
Liz Read
2 Years Ago

Sounds amazing!


Reply
Leah Luna
2 Years Ago

Jennifer Rose Smart ;)


Reply
Aniutka P
2 Years Ago

Nothing is better than real bacon!!!


Reply
Lemonade Purdy
2 Years Ago

Jamie-lee Dawson check this out :) xo


Reply
Nadiya Sparkles Green
2 Years Ago

Coconut bacon Rhoda Baker!!!!!


Reply
Rhoda Baker
16 Jun 2014

Ewwww sounds disgusting!

Jesse Preciado
2 Years Ago

Stephanie King


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