Shiitake Mushroom Bacon
Adaptogenic mushrooms are all the rage right now, but let’s not forget about the nutrient value of “regular” mushrooms. They contain fiber, protein, b vitamins, selenium, potassium, copper, antioxidants, and anti-inflammatory compounds. In addition, it’s estimated that 50% of mushrooms that we eat are “functional foods.” Functional foods are those that potentially offer a positive effect on health beyond basic nutrition (i.e., promote optimal health or help reduce the risk of disease). Mushrooms have been shown to boost the immune system. And, because they are prebiotic (meaning they are food for the good bacteria in our gut), they help support a healthy microbiome.
Mushrooms are also amazing for the planet because they can absorb pollution, combat insects, and help foster a rich environment for new forests.
Shiitake mushrooms have so much flavor (especially when harvested at the right time and eaten quickly). This recipe takes full advantage of the meaty flavor and texture of these mushrooms. You’re going to love it!
Ingredients
- 1 pound of shiitake mushrooms
- 2 Tbsp avocado oil
- ¼ tsp sea salt
Instructions
- Gently wash the mushrooms to remove any dirt.
- Carefully remove the mushroom stems and slice the mushroom caps into thin slices (about ¼ inch each).
- Place the sliced mushrooms and stems onto a baking sheet and drizzle on the avocado oil and sprinkle with sea salt. Toss the mushrooms with your hands so that they are evenly coated in salt and oil. Arrange the mushrooms into a single layer so that they aren’t touching each other (this allows the mushrooms to really crisp up!)
- Bake the mushrooms in the oven at 375F for about 20 minutes. Flip each mushroom and bake for another 5 to 10 minutes. They are done when the outsides of the mushrooms are crispy and the middle is still a little soft (you don’t want to burn them).
- Allow the mushrooms to cool for about 15 minutes. Pat them with a towel to remove extra oil.
- Enjoy this mushroom bacon with eggs, in a sandwich, on a salad, or right off the baking sheet as a snack!
Recipe and Post by Local Roots Recipe Contributor, Abby K. Cannon, @abbysfoodcourt
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