Shiitake Mushroom ‘Bacon’
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- Serves: Makes about 150 g/1 cup
- Preparation: 5
- Cooking: 7
- Passive: 5
- Ready: 17
With smoked paprika and a hint of maple, this almost-meaty vegetable transforms into a smoky plant-based bacon alternative that’s delicious in its own right!
Ingredients
- 2 tablespoons avocado or other neutral oil
- 2 teaspoons sweet smoked paprika
- 1 tablespoon tamari
- 1 teaspoon pure maple syrup
- 150 g/5 oz fresh shiitake mushrooms, sliced
- sea salt or smoked sea salt, to taste
Method
Preheat the grill/broiler to high.
In a medium mixing bowl, whisk the oil, paprika, tamari, maple syrup and a pinch or two of salt together. Add the sliced mushrooms to the mixing bowl and toss to coat them in the spiced oil.
Spread the mushrooms out on a baking sheet and place under the grill/broiler for 4-5 minutes. Rotate the sheet and cook for another 1-2 minutes until crispy around the edges. Keep an eye on them, as grills/broilers can be unpredictable.
Leave to cool on the baking sheet for 2-5 minutes, taste for seasoning, and serve.
Store in an airtight container in the refrigerator for up to 5 days. When ready to serve, re-crisp in a cast-iron frying pan/skillet for 2 minutes on a mediumhigh heat.
Additional notes
Recipe taken from Goodness Bowls by Leah Vanderveldt, published by Ryland Peters & Small (£14.99)
Photography by Clare Winfield © Ryland Peters & Small
“I’m not trying to replace bacon, but rather offer a smoky plant-based alternative that’s delicious in its own right. With smoked paprika and a hint of maple, this almost-meaty vegetable gets a breakfast-worthy makeover.”
