MARINATED TRUMPET MUSHROOM BACON
(Adapted from Vegetable Kingdom by Bryant Terry)
PREP: 10 minutes (plus dehydrating time)
YIELD: 4 Servings
- 4 Tbsp. Safflower oil (or any neutral oil)
- 4 Tbsp. Raw cane sugar
- 2 tsp. Molasses
- 2 Tbsp. Chipotle canned chile in adobo, chopped
- 2 tsp. Smoked paprika
- ½ cup Tamari (or regular soy sauce)
- 16 ounces Trumpet mushrooms*, cut lengthwise into ⅛-inch slices
*Porcini, shiitake, matsutake, and cremini (as a last resort) may be substituted for trumpet mushrooms.
INSTRUCTIONS:
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Preheat oven to 225 degrees Fahrenheit. Line a baking sheet with parchment paper.
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Wipe each mushroom with a damp paper towel to clean.
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In a large bowl, whisk together the safflower oil, sugar, molasses, chipotle, paprika, tamari, and ¼ cup water. Add the mushrooms and toss well to coat.
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Spread mushrooms onto the prepared baking sheet and bake for 2 hours. Remove from the oven, transfer to a cooling rack and let cool completely.
Notes:
Select loose mushrooms rather than prepackaged, and reject any mushroom that is discolored, slimy or sour smelling.
Variations: Marinated mushroom bacon tastes great on its own but below are several ideas for amping up your weekend grill menu:
Add-on toppings: for grilled burgers (especially vegan burgers!), pizza, and any variety of summer salads (see below).
Corn Salad Variations:
Add the mushroom bacon (coarsely chopped) to husked grilled or steamed corn, along with any number of add-ins like: black beans, diced red pepper and jalapeño, minced cilantro, thinly sliced scallions, onions sautéed with minced garlic and a pinch of thyme. Sprinkle with Kosher salt and toss with a little more oil and splashes of orange and lime juices, to taste.
