Portobello “Bacon”
Makes: 4 servings
Time: 45 minutes
M V
Essential so you never have to buy weird processed substitutes again. And so good you’ll always have some in your fridge.
Other vegetables you can use: zucchini, rutabaga
- 2 tablespoons olive oil
- 1½ pounds portobello mushrooms
- 1 teaspoon smoked paprika
- ¾ teaspoon salt
- ½ teaspoon pepper
- Heat the oven to 400°F and evenly space the two oven racks. Line 2 rimmed baking sheets with foil and grease each with 1 tablespoon oil. Remove the stems from the mushrooms and save for another use. Slice the caps crosswise as thin as you can manage; transfer them to the prepared sheets.
- Arrange the mushroom slices into a single layer and sprinkle with the paprika, salt, and pepper. Transfer the pans to the oven and roast, undisturbed, until the mushrooms release their water and the pan is almost dry again, 20 to 30 minutes.
- Lower the heat to 325°F and continue to roast the slices undisturbed until they dry and shrivel a bit and release evenly from the pan, another 5 to 10 minutes. Enjoy hot or at room temperature, or cool completely and store in an airtight container in the refrigerator for up to a week.
Eggplant “Bacon” Eggplant bacon takes a little longer to prepare but is worth the wait: Use closer to 2 pounds eggplant; don’t bother to peel. Halve lengthwise and cut crosswise into thin slices. Proceed with the recipe.
Coconut “Bacon” Bits Very different, but good: Heat the oven to 325°F. Whisk together 2 tablespoons soy sauce or tamari, 1½ tablespoons maple syrup, and ½ teaspoon smoked paprika. Pour the mixture over 1½ cups coconut flakes. Let marinate for 30 minutes. Spread on a baking sheet covered with parchment paper and bake until golden and fragrant, 10 to 15 minutes.