Karen’s Shiitake Mushroom “Bacon” VEGAN

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My Shiitake “Bacon” is a game changer – my tasters said taste just like the real thing… but vegan

Crispy, smoky and a touch of sweetness – see my step-by-step stovetop recipe!

Cooked on a stovetop skillet so no need to overheat the kitchen in warmer weather.

There are a few secrets to the method, so follow carefully.

Fabulous addition to deviled eggs, in sandwiches, salads and stir-fries.

Perfectly crisped in a cast iron skillet

I do love creating Vegan swaps… plant-based foods are trending, and for a good reason.

Enjoy this fabulous recipe… endless possibilities
Karen

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Karen’s Shiitake Mushroom “Bacon” VEGAN

Servings: 8 servings
Prep: 7 minutes
Cook: 12 minutes
Total: 17 minutes
Karen's Shiitake Mushroom "Bacon" VEGAN
My Shiitake “Bacon” is a game changer – my tasters said taste just like the real thing… but vegan

Equipment

  • 1 13" cast iron skillet

Ingredients 

  • 8 ounces shiitake mushrooms, stems removed, cleaned with damp towel, sliced 1/4″ thick
  • 3 tablespoons neutral oil*
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon freshly cracked black pepper
  • 1 teaspoon tamari sauce, I use gluten free
  • 1/4 teaspoon smoked paprika
  • 1 teaspoon pure maple syrup

Instructions 

  • Place the sliced mushrooms in a bowl to hold. Rub in 3 T. of oil and salt and pepper with your hands, massaging in.
  • Heat a 13″ seasoned cast iron skillet dry over medium- high heat. Add half of the mushrooms (they need space to crisp properly.) Let them color until a deep golden brown – stir up until evenly browned and crisped all over. Remove to a large bowl.
  • Wipe out the skillet if necessary and add the second batch of mushrooms and cook as in first step. Add them to the bowl. Add the tamari, smoked paprika and maple syrup to the bowl – use your hands and coat the mushrooms.
  • Heat the skillet to medium heat, add ALL the seasoned mushrooms and cook until crisp, about 3 – 4 minutes.
  • Shiitake “Bacon” will crisp further when cools.
  • Uses: Wherever you love bacon! Fabulous addition to deviled eggs, in sandwiches, salads and stir-fries.

Notes

* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”
This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition

Calories: 59kcalCarbohydrates: 3gProtein: 1gFat: 5gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gSodium: 81mgPotassium: 92mgFiber: 1gSugar: 1gVitamin A: 31IUCalcium: 2mgIron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: side condiment
Cuisine: American
Tried this recipe?Mention @azestforlife or tag #azestforlife!
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