Shiitake Bacon Print 10 LikeDislike By Samantha Elkrief I’ve been a vegetarian since I was 5, and I’ve never had bacon! But, I hear this stuff is pretty close to the real thing! The first time I had it was at the Natural Gourmet Institute, and it was just so yummy! Crispy, kinda sweet, salty and lots of umami. You can’t go wrong! It’s also super easy to make and people are always impressed by it. It’s great as a snack, on soups, in sandwiches, on top of mac and cheese and anywhere else! And feel free to make a lot, they definitely shrink and go quickly.
collegeceliackc March 20, 2016 at 7:32 pmI made a batch of this bacon yesterday and used it to top my shepard’s pie tonight – delicious! I love how caramelized the mushrooms turned out, not to mention how easy this recipe was to make. The only changes I made were turning up the heat to 375 F in the last 10 minutes and cooking for 10 minutes longer in order to get my (admittedly somewhat fat) mushrooms a little crispier. Reply ↓
samanthaelkrief@gmail.com Post authorMarch 22, 2016 at 1:57 pmHey there! Thanks for trying the recipe! I’m glad you liked it 🙂 I’m glad you made the changes when you baked them. Cooking time will change depending on how thick you cut them and how crunchy you like them. My boyfriend has started making these every week (obsessed a bit!) and he liked to cook them until they are just a bit burned. I like mine a little lighter. I’ve also started adding tamari or gluten free soy sauce to these and it adds a great flavor! Reply ↓
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