Last night Mat and I decided to make the shiitake mushroom bacon I blogged about. It was pretty simple, we followed the Youtube video instructions from this video:
I cut up two packages of mushrooms and sliced them. I didn’t really know what measurements to use, the instructions in the video aren’t really measured, so I used 1/8th of a cup of extra virgin olive oil, 1/8th of a cup of Bragg’s All Purpose Liquid Soy seasoning and tossed to coat. I let it sit for about 5 minutes. I used a timer for this, I don’t know if it really matters to be specific about the soaking time, but I thought it best to try.
On an aluminum foil covered baking sheet I placed each strip:
Placed them in the oven at 400 degrees and watched the oven for 10 minutes. They sizzled and as they were cut too thick, they took longer, about 14 minutes.
Here’s what they looked like after:
After, I realized I should have cut them thinner to create a crispy bacon texture. I rather enjoyed them as is, Mat was more of a crispy fan, but it’s up to you and preference. Perfect for salads, or to crumble on top of any dish really, they had a great texture and wonderful smell. Mind you, you really have to like mushrooms for this, or you might be turned off by this.
There you have it – it works!