And while I already have recipes for eggplant and coconut bacon on the blog, I was craving mushrooms because they mock the texture of meat so well. After some experimenting with both portobello and shiitake mushrooms, I settled on this beauty of a recipe. Friends, behold Portobello “Bacon” — just 10 ingredients and simple methods required! The base of this marinade is a mixture of spices including paprika, salt and pepper, miso paste for depth of flavor, maple syrup for sweetness, and coconut aminos or tamari for a salty kick. Once mixed, add your thinly sliced mushrooms and toss to coat. This “bacon” crisps up better when baked on a cooling/baking rack. But if you don’t have that, fret not. It still works. I prefer my “bacon” on the crispier side, so the cooling rack and a slightly longer baking time does the trick. We hope you LOVE this “bacon”! It’s: CrispyFlavorfulVersatileEasy to make& SO delicious! This would make the perfect companion to things like our 1-Bowl Banana Oat Pancakes, Oil-Free Roasted Vegetables, Vegan Scrambled Eggs, Vegan BLT Sandwich, salads, and more! If you’re into mushroom “bacon,” also be sure to check out our Tempeh Breakfast Sausage, Crispy Eggplant “Bacon,” Portobello Steaks with Chimichurri Sauce, and Coconut “Bacon”! If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
