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Tuesday, July 26, 2011

Mushroom Bacon

I opted for a CSA of mushrooms this summer. I did this on a whim since my husband does not like mushrooms, but I promised him that 1 pound of mushrooms a week would help change his mind. The key has been trying to find different ways of cooking mushrooms. This recipe does just that. He devoured these delicious little strips eagerly at dinner last night and insisted I put the recipe on my blog for others to enjoy. Being a vegetarian 95% of the time, bacon is something we miss eating. Why is there something so special about bacon? Well, whatever the reason, here it is....the best vegetarian bacon I've ever had.

Mushroom Bacon
1 lb King Oysters, thinly sliced in strips
4 T butter (at's not healthy, but either is bacon)
salt and pepper (lots of these, too!)

Preheat oven to 375 and oil a baking sheet. Meanwhile, melt a tablespoon of butter in a heavy cast iron skillet and add a 1/4 of the strips of mushroom. Sprinkle with salt and pepper and cook until bottom is dark brown (but not burnt). Flip and cook until dark brown. Set on baking sheet. Repeat with remaining mushrooms. Bake for 5 minutes and serve hot!

These would be excellent in omelets, or on BLT's (or MLT's as they would be called), or on any type of breakfast sandwich. We had them as a side to baked eggs and cheese. Delicious!!!

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