Karen’s Shiitake Mushroom “Bacon” VEGAN
May 16, 2018, Updated Dec 13, 2020
My Shiitake “Bacon” is a game changer – my tasters said taste just like the real thing… but vegan
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.
I do love creating Vegan swaps… plant-based foods are trending, and for a good reason.
Ingredients
- 8 ounces shiitake mushrooms, stems removed, cleaned with damp towel, sliced 1/4" thick
- 3 tablespoons neutral oil*
- ⅛ teaspoon sea salt
- ⅛ teaspoon freshly cracked black pepper
- 1 teaspoon tamari sauce
- ¼ 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.
* 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.
