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!
Crispy, smoky and savoury...just like real bacon!
- 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.
Now that fall is approaching, I’m pretty much in the mood for baking again. Last weekend I started out with something small and simple, yet very delicious. And for me that’s known as butter cupcake! So I got the recipe ready and was planning to go buy the ingredients to bake some nice same old always-satisfying-butter-cake.
However, after a short visit to a farmers market on Saturday, I couldn’t help spotting some of the fresh and colorful berries, which are still available among those peaches and plums.
While I am starting to crave cakes and baked goodies, I am not yet ready to say good bye to summer, which is my favorite time of the year. So…no need to say, as long as the berries survive, I am eating them!
Now you can see how the pure butter cupcake I originally had in mind appears to have berries in it, or around it to be more precise. :P
I think it’s kinda nice blend for the summer-to-fall transition, when your body needs a bit more energy but you’re also in the mood for fresh juicy fruits. In fact I am always in the mood for fresh juicy fruits but berries are one of my favorites. To be honest, I think I could eat them every single day for the whole year if it was possible.
I use whole-grain flour for this recipe because you know it’s nutritious and FYI it doesn’t affect the taste of the cake at all! Anyway, if cake with whole-grain texture is for you a no go, normal flour is ok too.
I hope you have fun baking and let’s enjoy beautiful summer while it still lasts!
Mini Butter Cake with Berries
late-summer dessert: Let's eat berries while they still last!
- ---BUTTER CAKE---
- 125 g butter at room temperature
- 100 g whole-grain flour
- 70 g sugar
- 2 eggs
- 1/2 teaspoon baking powder
- pinch of salt
- 2 tablespoons milk
- 1/2 teaspoon ground vanilla bean
- any types of fresh berries
- chopped pistachio
- Preheat the oven to 180 °C (360 °F)
- Using electric handmixer or cake mixer to beat together butter and sugar until smooth and well-combined
- Add one egg to the mixture, beat until well-combined, then add another egg and beat again
- In another bowl mix flour, baking powder, salt and ground vanilla bean together using a spatula
- Add 1/3 of the dry mixture into the wet mixture and beat together using electric mixer until smooth
- Repeat the previous step for the second and the third parts of the dry mixture
- Add milk and mix altogether until the cake batter is smooth
- Put a paper muffin cup in each spot of a muffin tray (make 8 cups)
- Fill 2/3 of each cup with cake batter and put the tray in the preheated oven for 15 min
- Test if it's cooked through (when the toothpick came out clean) and remove the tray from the oven
- Let it cool on a wire rack before removing the paper cup, while keeping the cupcake in shape
- To serve, cut out the dome part of the cupcake and put it upside down on a plate
- Drop honey on top followed by some chopped pistachio
- Arrange some fresh berries around the cupcake nicely (any ways you like)
- Vanilla extract can be used instead of ground vanilla bean. Just make sure to put it as the last ingredient in the cake batter and not directly in the dry mixture.
- Make sure you keep the dome parts of the cupcakes for later or eat them right away!