I don’t know why I have been waiting for so long to post this recipe. Mushroom bacon is certainly one of my all time favourite food and I use it in so many dishes because it’s just going so well with almost everything. You can of course eat it as a snack or appetiser too. It’s crispy, smoky and savoury. You’re gonna feel like you are indulging but actually you are not! Great, isn’t it?
Now that it’s getting colder, I crave this type of food even more often. And because it is so easy and takes such a short time to make, I often prepare and use it immediately to add a highlight to my meals. However, you can also make a larger portion, keep it in the fridge and warm it up in the oven before use, if you want. Mushroom bacon can be used for salads, burgers, congees, pastas, wraps, rolls, soups, sandwiches and any other dishes that you would add bacon into.
I have been experimenting a lot on the ingredients for the marinade and this one I think is the winner. Chipotle sauce gives the mushrooms such a fantastic smoky flavour just like the way bacons taste. I use oyster mushrooms here but you can also use champignons or shiitake as you prefer. I have tried all the three types and they are awesome!
- a handful oyster mushrooms
- 1/2 teaspoon sugar
- 2 teaspoons soy sauce
- 2 teaspoons Tabasco chipotle sauce
- 1 teaspoon olive oil
- Tear oyster mushrooms lengthwise into pieces, about 1 cm wide. Put this into a bowl.
- Add all other ingredients to the mushrooms and give it a stir to mix.
- Leave it for a few minutes to marinade.
- Roast the marinaded mushrooms in a pan (without oil) for about 5 min, or until every pieces turn brown and crispy.
- Ready to serve as a snack or to use as an ingredient for other dishes.
- Champignons and shiitake can be used instead of oyster mushrooms.
- Do not add extra oil to roast the mushrooms because the marinade already contains an enough amount.