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kelvin486's picture
Mushroom Bacon

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

  1. Preheat the oven to 325 degrees F. 
  2. Lightly grease a rimmed baking sheet with the extra virgin olive oil.
  3. In a small bowl, combine the brown sugar, smoked (or regular) salt, smoked paprika, and black pepper. Stir to combine.
  4. Place the sliced mushrooms in a large mixing bowl.
  5. Drizzle with 2 tablespoons extra virgin olive oil and toss well to combine. 
  6. 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.
  7. Arrange the mushrooms on the oiled baking sheet with space in between each one.
  8. Bake for 18-22 minutes, until the mushrooms turn dark brown.
  9. Flip the mushrooms gently, using a spatula.
  10. Bake for another 15-17 minutes, until very brown.
  11. Let cool for at least 10 minutes (this will also crisp the mushrooms). 
  12. Serve immediately. Unused bacon will keep in an airtight container in the refrigerator for up to a week. 

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