Serves 2
I've learned so much about eating meatless, vegan and/or plant based meals from YouTube videos. One of my favorite channels is Nikki Vegan. She prepared this "bacon" using oyster mushrooms that looked so dang good, I just had to try it. I was lucky to find some locally produced oyster mushrooms at the farmers market this past weekend and so I was all set. This is delish and definitely a keeper of a recipe. Now that I know how to make this bacon, I'm looking forward to tomato season!
1 heaping teaspoon white miso paste
1 Tablespoon tomato sauce or puree
1 teaspoon smoked paprika
1-2 cloves fresh garlic, minced
1 teaspoon oil (olive oil, canola oil, or avocado oil)
1 teaspoon liquid smoke
1 teaspoon soy sauce
1 teaspoon maple syrup
Kosher or sea salt, to taste
Freshly ground black pepper, to taste
Olive oil or avocado oil or canola oil (for brushing griddle)
2-3 large oyster mushrooms, torn into pieces
Mix the marinade ingredients until well combined. Heat a griddle or skillet to medium-high. Add the mushrooms. Use another small skillet or a grill press to press down the mushrooms. Leave them be for a few minutes or until they are browned with grill marks on the bottom. Remove the grill press. Flip the mushrooms over. Brush some of the marinade onto the mushrooms. Leaves the mushrooms be for a couple of minutes or until the bottoms are browned. Flip them over once again and brush the tops with the marinade. Continue to cook a bit longer to allow the mushrooms to caramelize with a bit of charring. Serve.
These taste terrific as a topping to Mashed Avocado & Pea Toast.
Toast up some whole grain bread. While the bread is toasting, mash 1 avocado with about 1/2 cup peas. (I use thawed frozen peas.) Add a sprinkling of nutritional yeast, rice vinegar (and/or tamari) and salt and pepper. Spread it over the toast. Add the Oyster Mushroom Bacon on top.
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| Here's an updated photo of the scrumptious Oyster Mushroom Bacon sandwich. |
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