© 2019 Canapease

  • Black Instagram Icon
  • Black Facebook Icon
  • Black Pinterest Icon

Mushroom Bacon

11 Aug 2019

If you haven't tasted mushroom bacon yet, you have to try out this recipe.  The slices of mushroom are coated in a spicy mix which includes Smoked Sea Salt to add, strangely enough, smokiness (available from Souschef).  They are then slowly dried in the oven and transformed into almost bacon.  Perfect for vegetarians, vegans and just about everyone.  We have all really loved these little strips of yumminess, I hope you do too. 

 

Ingredients 

 

100g portobello mushrooms

1 tbs maple syrup (check label for vegan suitability)

1 tbs soft brown sugar (check label for vegan suitability)

0.75 tsp smoked salt 

0.5 tsp ground cumin

0.25 tsp hot smoked paprika 

Black pepper

2 tbs olive oil (possibly a little more, see method)

 

Method

 

Heat oven to 150°.

 

Wipe the mushrooms, cut off the stalks and set aside.  Slice mushrooms to approximately 0.3cm thick.

 

Mix the 7 remaining ingredients together.

 

Gently coat the mushrooms in the mix.  Add a little more olive oil towards the end if the spice and sugar mix has become too dry to spread over the mushrooms.

 

Spread the coated mushrooms in a single layer on a non-stick baking sheet and cook for 10-15 minutes.  Flip the slices over and cook for another 10 minutes or so, until the mushrooms have dried out.  

 

Some may dry quicker than others, so remove them to a cake rack and let the softer slices remain in the oven until dry.  

 

Serve with a sour cream and chive dip. 

 

Sour cream and chive dip

 

Ingredients

 

4 tbs sour cream (creme fraiche is fine too)

2 tbs chopped chives

Salt to taste

 

Method

 

Mix everything together.  Best at room temperature.

 

 

Share on Facebook
Share on Twitter
Please reload

Featured Posts

Amaretto Fudge

October 19, 2019

1/10
Please reload

Archive
Please reload

Follow Us
  • Grey Facebook Icon
  • Grey Instagram Icon
  • Grey Pinterest Icon