In no way was I trying to mimic the actual flavor of bacon here. After all, I’ve been a vegetarian for over 20 years now, and I never was tempted to eat meat ever again once my decision had been made. At this point, I don’t even remember what meat tastes like. In fact, the smell even makes me a bit queasy. Packaged soya products meant to “replicate” the appearance and flavors present in meat, such as wieners, ground “meat” or burgers never did interest me either.
But mushrooms on the other hand … I’m always curious when I come across a new idea for mushrooms, so smoky, crisped up and salty mushrooms did appeal to me. Dried meaty mushrooms surely couldn’t disappoint. Depending on the type of mushroom used, the texture and baking time for these “bacon” strips will vary slightly. Another variable to keep in mind is the width of the mushrooms slices — the thinner, the crispier. Portobellos will yield a “fattier” version, and button mushrooms work well too. But I recommend king oysters if you can get them because they are long with a firm texture that stands up well under the heat. I wanted strips of mushroom bacon too, just because.
For a vegan breakfast fit for even the fussiest of eaters, serve these up with some gently spiced scrambled chickpea flour, lightly herbed pan-fried potatoes, and some whole grain toast on the side. Such a hearty breakfast will keep you going well past lunchtime.
|Recipe by Lisa Turner
Published on November 26, 2016
Thin, crispy, smoky and salty vegan mushroom “bacon” strips that anyone — vegetarian or otherwise — will enjoy
Makes 4 side servings