Faking Bacon: How to Make Crispy Shiitake Mushrooms
Happy Friday friends! I wanted to share this new video with you before the weekend because you MUST make this delicious shiitake bacon! If you’re a meat eater, you’re probably rolling your eyes and talking to your computer screen, saying there’s NO WAY mushrooms can be made to taste like bacon!!! Well, you’re right. BUT! For most of my vegan and vegetarian friends, the flavour of these little morsels of happiness work just fine in place of bacon.
If it makes you happier to drop the ‘bacon’, then call them ‘crispy mushrooms’ instead. Whatever you decide to call this treat, I think you’ll agree shiitake mushrooms are never a bad idea – especially when they’re made into crispy, salty little snacks that work so well in salads, side dishes and as crunchy little gluten free toppings for soups. In terms of your health and wellness, shiitake mushrooms pack a nutrient-dense punch – perfect for fighting inflammation, bad gut bacteria and viruses including fungus (quite ironic really, given they are part of the fungus family – the good type of fungus that is!). Shiitakes are filled with riboflavin, niacin and zinc – all kinds of wonderful things that support our body to inhibit oxidative stress. They also house all kinds of B vitamins including B2, B5 and B6 which are necessary things we need more of as we age.
In the video above, I show you how to marinate the shiitakes in tamari – a gluten free version of soy sauce – but you can also try different flavours including tomato sauce, shoyu, umeboshi paste, miso paste, fish sauce, oyster sauce – you could even marinate them in a little oil with your favourite spices for a little variety (cumin and garlic is a winning combination!).
And while you’re snacking on these, feel free to take a look at my latest contribution in Best Self Magazine, click here! You’ll see recipes for all kinds of tasty treats, including this very recipe! Aside from the food, you can also read a little more about my story if you like 🙂
Well, that’s enough from me! Have a wonderful weekend and as always, I wish you bon appetit!
Shiitake Bacon/Crispy Mushrooms
Makes: 1 baking tray’s worth
- 1 pound fresh shiitake mushrooms, stemmed & sliced into ¼-inch strips (fresh shiitakes are firm and never soft, wrinkled or moist)
- ¼ cup extra virgin olive oil
- ¼ teaspoon sea salt
- Up to 2 teaspoons of soy sauce (or tamari if you’re allergic/intolerant to gluten). Try 1 teaspoon to begin with and add on from there if you prefer a richer flavour.
- Pre-heat a fan-forced oven to 180C (350F)
- Combine mushroom strips, oil and salt. Toss everything together with clean hands to lightly coat mushrooms (but don’t worry about coating every mushroom with the mix)
- Line a baking tray with baking paper and spread the mushroom strips out (no overlapping allowed because they need to dry out completely)
- Place tray in oven for about 20-25 mins, or until mushrooms shrink to half their in size, darken and begin to crisp up (this really depends upon how big your mushrooms are – the smaller they are, the less time it will take, so check in at the 10-minute mark).
- Once mushrooms shrink in size, darken, and become crisp, they are ready!