SHIIBELLO BACON

INGREDIENTS:

• 8 ounces of shiitake mushrooms (or portobello, sliced thin)

• 2 tablespoons soy sauce or tamari (I always use coconut aminos)

• 1 tablespoon maple syrup

• 1 teaspoon smoked paprika (this gives the smoky flavor)

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• A pinch of black pepper

• 1 tablespoon olive oil or avocado oil

IMPORTANT: If you decide to soak these overnight, please make sure not to drench them. I often times use more than the ingredients. So, once they are coating, I will drain the tuberware and let them soak overnight in the refridgerator.

ALSO - before you put them in the oven, pat dry them. This is important.

INSTRUCTIONS:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Clean your mushrooms gently with a damp cloth and slice them thin, about 1/8 inch thick.

3. In a bowl, whisk together soy sauce, maple syrup, smoked paprika, garlic powder, onion powder, black pepper, and oil.

4. Toss the mushroom slices in the marinade until each piece is well coated.

5. Lay the mushrooms out on the baking sheet in a single layer without overlapping.

6. Bake for about 20-25 minutes, flipping halfway through, until they are crispy around the edges but still a little tender in the center.

7. Let them cool slightly. They will crisp up more as they rest.

You’ll end up with smoky, sweet, savory mushrooms that have a texture and depth reminiscent of bacon. Use them on salads, in sandwiches, or as a topping on bowls for that satisfying “bacon” hit.

NOTES FROM MY TABLE:

• Add to grain bowls or salads

• Layer in sandwiches or wraps

• Sprinkle over avocado toast or soups for a smoky crunch

• Breakfast is another obvious choice!