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.
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
2 tbs olive oil (possibly a little more, see 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
4 tbs sour cream (creme fraiche is fine too)
2 tbs chopped chives
Salt to taste
Mix everything together. Best at room temperature.