Dreena Burton· Published October 20, 2020
· < 1min read
Summary
Thinly sliced shiitake mushrooms baked in a smoky marinade transform into a tasty “bacon” that is fabulous on pasta, salads, and more. What’s more, unlike traditional bacon, shiitake mushrooms are low in calories and packed with nutrition, providing vitamins, minerals, and other health-promoting compounds.
Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins
Ingredients
½lbshiitake mushrooms (stems removed)
2 ½tspbalsamic vinegar
2 ½tsporganic tamari (reduced-sodium, or coconut aminos)
1tbspmaple syrup (or date paste, link in directions)
½tspsmoked paprika
½tspdijon mustard
¼tspliquid smoke
ground black pepper (optional, to taste)
Directions
1
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2
Use a damp paper towel to clean the mushrooms.
3
Slice the mushrooms thinly.
4
In a large bowl, combine the vinegar, tamari, syrup (or date paste), paprika, mustard, liquid smoke, and pepper. Whisk thoroughly.
5
Add the mushrooms and stir to coat with the marinade.
6
Transfer the mushrooms to the prepared baking sheet. Bake for 16 to 17 minutes, tossing once.
7
Turn off the heat and let the mushrooms sit in the warm oven for 10 minutes, tossing once during this time.
8
Remove and let cool.
Chef's Notes
Mushroom Prep Purchase just over ½ pound of mushrooms, and then remove the woody stems, which are not edible. If you don’t want to discard the stems altogether, you can save them to make a mushroom or vegetable stock.
Storage Store in an airtight container in the refrigerator for up to 5 days and reheat in the oven at 400 degrees F for 5–7 minutes.
