Fungus Bacon, or, Mushroom Surprise, Part 1

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.


I’ve eaten tofu before and it was pretty good. Actually, the first day I happened to eat tofu, circumstances led it to be in every meal, so I got to try a couple of kinds prepared in different ways.

I really enjoyed it, but I have no idea how to cook with it, so if you know what to do, or can show me any websites you love, please let me know!

Jasmine Milk Tea

I’ve never made milk tea and I don’t really know if it turned out right, I liked it, but if you have any suggestions, please let me know so it’ll be better next time.

Yesterday I had a really yummy milk tea slush from Tapioca House on Campus and that got me wondering what makes milk tea milk tea–is it normal tea brewed in milk? So that’s what I tried. I started out by getting all my stuff together.


There weren’t very many ingredients, and I already had all of them. (I got milk the other day because it was super cold and I wanted to make hot chocolate.) So all I did was heat up the milk, like you would water, and dip in the tea bag. I let it sit for about 3 minutes as the tea bag recommends, but the flavor wasn’t very strong, so I moved it to the fridge and let it sit for about 30 minutes. I added a little condensed milk just because, but it would have been good without it. The color of the milk didn’t change as I was expecting it to. Normally when I see milk tea, it’s got a light caramel/mocha color, and this change was very subtle. I couldn’t even get it to show up on the camera. But it tasted good and that’s what matters.

I drank it cold because I have a thing about warm milk, but if you don’t, I’m sure you’d love it warm. It could also make a good slushie. I’ll be experimenting with that later on.