Equipment
* optional
Ingredients
Mushroom Bacon
- 250 g shiitake mushrooms, fresh, stems removed
- 30 ml neutral oil
- 15 ml tamari
- 5 ml liquid smoke
- 5 ml maple syrup
Nutrition (per serving)
Method
Clean the shiitake mushrooms by brushing off any dirt with a pastry brush or paper towel. Do not wash with water. Remove the tough stems and slice the caps into strips approximately 3-5mm thick.
Heat the neutral oil in a large skillet over medium-high heat (approx. 190°C/375°F). Add the mushroom slices in a single layer. If your pan is small, do this in two batches to avoid steaming.
Fry the mushrooms undisturbed for 3-4 minutes until the bottoms are golden brown. Flip and cook for another 2-3 minutes until golden all over and significantly reduced in size.
Reduce heat to low. In a small cup, whisk the tamari, liquid smoke, and maple syrup together. Pour over the mushrooms and toss rapidly for 30-60 seconds until the liquid evaporates and glazes the mushrooms without burning.
Remove from the pan immediately and transfer to a paper towel-lined plate. Allow to cool for at least 5 minutes; they will crisp up further as they cool.
Chef's Notes
- Consistency in slicing is key; uneven slices will result in some burning while others remain chewy.
- Do not salt the mushrooms at the beginning of cooking; salt draws out moisture and delays the browning process.
- For a 'Professional' variation without liquid smoke: Fry the mushrooms, then use a smoking gun with applewood chips under a cloche for 5 minutes before serving.
- These are excellent crumbled over Caesar salads, loaded baked potatoes, or creamy pasta dishes.
Storage
Refrigerator: 5 days — Store in an airtight container lined with a paper towel to absorb moisture.
Reheating: Re-crisp in a dry pan over medium heat for 1-2 minutes.
