Monday, October 30, 2017
I have to tell you, I am so over coconut bacon. As I have been very open about in the past, unlike many folks in the wellness world, I don't believe coconuts perform miracles. The oil is heavy and greasy. With coconut bacon, its the texture. I once threw a bunch into something I made for Adam and I and he told me it was like eating paper. I have to admit, he's right! I will stick with coconut milk thanks, and everyone else can eat all the bacon and oil.
Anyways, I've seen people use various veggies to make bacon substitutes and decided I wanted to try making one with mushrooms since I not only love them, but they are naturally meaty. I have to tell you, I am completely smitten. I threw these into a pasta dish, but I am already fantasizing about using them in omelettes, salads or just shoveling them into my pie whole as fast as possible. They are ridiculously good. And super easy to make too. The only thing is, you need to get dried mushrooms. Fresh has too much moisture in it. I can get big packs of shitake mushrooms dried at my Korean market for $5. If you can't find them, order them online.
4 cups dried shitake mushrooms
1/4 cup boiling water
4 tbsp sherry vinegar
2 tbsp Worcestershire sauce (or vegan and/or gluten-free substitute such as tamari or coconut aminos)
1/2 tsp paprika
1/2 tsp pure maple extract + stevia, to taste (or 2 tbsp pure maple syrup)
Crumble dried mushrooms into bowl. Add all remaining ingredients and stir well. Let sit until mushrooms have absorbed all the liquid. Bake at 350F on parchment lined baking sheet for about 15 minutes or so, but make sure mushrooms don't burn. Keep refrigerated up to a week.