December 01, 2018
I was really surprised the first time I ordered a B.L.T. at By Chloe. Even though they are a vegetarian restaurant, they have very successfully created the texture of bacon for their sandwich by making Mushroom Bacon. Though I have been a skeptic of some vegetarian meat substitutes in the past, I had to admit that the texture and flavor of the umami mushrooms is a very accurate substitution for bacon, and less greasy, so it actually is easier to get a crispy texture.
- 8 oz shitake mushrooms
- olive oil
- 1 ounce soy sauce
- 1/4 tsp. paprika
- 1/2 tsp. salt
- Preheat the oven to 350 degrees.
- Remove the stems of the shitake mushrooms and slice the caps into t1/8" thin slices.
- Toss the sliced mushrooms with the soy sauce, paprika, and salt. It should be enough to coat the mushroom caps but not pool at the bottom of the mixing bowl.
- Line a baking sheet with parchment paper and spray or brush with a light amount of olive oil.
- Lay the mushrooms in a single layer close together but not touching.
- Bake in the oven for 30 minutes, checking every 5 minutes after that. Remove when the shitake mushrooms are dehydrated and about half the thickeness they started at and dark brown.
- Let cool for another 10 minutes, which will crisp the mushrooms.
This recipe was adapted from:
Written by Will Chiong who lives and works in New York building useful things.