shiitake bacon

Crispy, savory-sweet vegan bacon made from shiitake mushrooms! Just 1 pan, 15 minutes, and 7 ingredients required!

Quick Crispy Shiitake Bacon

tsp oil ((if oil-free, omit))

mushrooms

maple syrup

tsp liquid smoke

tsp black pepper

tsp smoked paprika

Preheat oven to 400 F (204 C).

Heat a large rimmed oven-safe skillet (we prefer cast iron) over medium heat. Once hot, add oil, then mushrooms, tamari (starting with the lesser amount), maple syrup, liquid smoke, black pepper, and smoked paprika. Stir to coat.

Sauté, stirring frequently, for 2-3 minutes. Then transfer to preheated oven and bake for 10-12 minutes or until browned, dried, and slightly crispy.

Serve alongside vegan scrambled eggs or the perfect fried egg (if not vegan), or add to quiches, sandwiches, salads, pasta, and more!

Store cooled leftovers in a loosely covered (to allow some airflow) jar in the refrigerator for 3-4 days. Reheat in a 350 degree F (176 C) oven or on the stovetop over medium heat until hot. These are also delicious served at room temperature or even a bit cold. Best when fresh.

https://www.youtube.com/watch?v=3jFWDVPS45Q

Crispy, savory-sweet vegan bacon made from shiitake mushrooms! Just 1 pan, 15 minutes, and 7 ingredients required!

Full Recipe: https://minimalistbaker.com/quick-crispy-shiitake-bacon/
 
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Quick Crispy Shiitake Bacon | Minimalist Baker Recipes

Crisp wedge of iceberg lettuce topped with shiitake bacon crumbles, chopped tomatoes and drizzled with oil-free Russian dressing. It&#039;s easy and delicious, crunchy and chewy....the best tasting and most satisfying salad you&#039;ve had in a long time!

Vegan Wedge Salad with Shiitake Bacon and Russian Dressing

iceberg lettuce

cherry tomatoes

shiitake mushrooms (diced)

olive oil

tbsp low-sodium tamari

tsp sweet paprika

tsp sea salt

tsp ground pepper

tahini

tomato paste

tbsp apple cider vinegar

tbsp maple syrup

horseradish

dice, dill pickles

tbsp dill pickle juice

shallot, finely diced

water

Dice tomatoes and set aside

Cut iceberg through the core in half and then rinse well.  Pat dry. Cut each half into 3 sections, leaving a bit of core in each wedge to help hold it together. Place the 6 wedges onto a serving platter.

Place all ingredients, except water, into a mixing bowl or tall container.  Use a fork or whisk to mix everything, until well incorporated.  Use the water, 1 tablespoon at a time, to thin to pourable consistency.  Set aside.

Make the Russian Dressing

Cut the mushrooms into small dice.

Heat a heavy skillet (I prefer cast iron for this recipe) over medium heat.  Swirl in the olive oil and tamari. Add the diced shiitake and stir to coat.  Cook, stirring occasionally for about 4 minutes, until they begin to crisp and dry out.

Sprinkle on the salt, paprika and pepper.  Cook for another 1-2 minutes, as the spices adhere to the mushrooms.

Make the Shiitake Bacon Crumbles

Drizzle a bit of Russian dressing onto each iceberg wedge on the platter. Sprinkle with diced tomatoes and some shiitake bacon crumbles.  Add a bit more dressing.  Serve with remaining dressing on the side for those who want to pour a bit more onto their wedge.

Plate/Garnish/Serve

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