I’ve been staying late at work a lot this week, so I’m going to pull that excuse and turn it into a fun advantage! Today’s article/recipe will be a bit of a teaser.
We were experimenting with mushrooms a little while back and got a sampler pack. In combining the different mushrooms in one dish, we tried out two different cooking methods. One is tried and true, tasty and vegan friendly–maybe even playfully deceptive if you’ve got a little Ferran in you.
For this part of the dish, we used the shiitake, chanterelle, and king oyster mushrooms. We’ve done this with shiitake mushrooms, but the others were a bit of an experiment. We found out that they all work well, but the key is to make sure to cut them to the same consistency. Slight differences are magnified as the mushrooms cook down, so it’s definitely worth taking your time.
After cutting them, toss in olive oil, salt, and pepper. You want them to be covered, but not sopping, and as for the SnP, I say heavy on the P. Some salt is good to help out, but keep in mind that people add salt once it’s on the plate, so no need to overdo it here.
Once they’re ready, spread them out in a single layer on a baking sheet and bake at 350 degrees for 10 minutes then flip. Bake another 15 minutes, then check and flip again. Moisture will evaporate more readily from the edges than the center, so try to re-disperse when flipping. Repeat this until the “bacon” is in a satisfactory zone of the crispy-gooey scale.