Jan Immer posted this on the blog and I figured this was one way to make sure it was accessible later.
http://brokeassgourmet.com/articles/mushroom-bacon
Ingredients
- extra virgin olive oil Pantry
- 2 tablespoons brown sugar Pantry
- 1/2 teaspoon smoked sea salt (if you can't find this, use regular kosher salt) $3 for 3 ounces
- 1/2 teaspoon smoked paprika $1.50 for 1 ounce
- 1 teaspoon black pepper Pantry
- 2 large (or 3-4 smaller) King Oyster mushrooms, sliced into bacon strip-sized slices (about 1/8th inch thick) $0.50
Recipe Serves 4
Directions
- Preheat the oven to 325 degrees F.
- Lightly grease a rimmed baking sheet with the extra virgin olive oil.
- In a small bowl, combine the brown sugar, smoked (or regular) salt, smoked paprika, and black pepper. Stir to combine.
- Place the sliced mushrooms in a large mixing bowl.
- Drizzle with 2 tablespoons extra virgin olive oil and toss well to combine.
- Add the brown sugar mixture to the oiled mushrooms and use your hands or a spoon to toss well, ensuring each mushroom slice is well-coated.
- Arrange the mushrooms on the oiled baking sheet with space in between each one.
- Bake for 18-22 minutes, until the mushrooms turn dark brown.
- Flip the mushrooms gently, using a spatula.
- Bake for another 15-17 minutes, until very brown.
- Let cool for at least 10 minutes (this will also crisp the mushrooms).
- Serve immediately. Unused bacon will keep in an airtight container in the refrigerator for up to a week.
