A recipe for vegan, kosher bacon that will blow your mind. Seriously.
- •Find some King Oyster mushrooms. They're widely available in most well-stocked grocery stores and Asian specialty markets. Get ones that are about the length of your palm.
- •Preheat your oven to 325 degrees F.
- •Lightly grease a rimmed baking sheet with olive oil.
- •In a small bowl, combine 2 tbsp brown sugar, 1/2 tsp sea salt (ideally smoked), 1/2 tsp smoked paprika, and 1 tsp ground black pepper. Stir to combine and set aside.
- •Slice 2 large King Oyster mushrooms lengthwise, into thin, bacon strip-shaped pieces and place them in a large mixing bowl.
- •Drizzle with 2 tablespoons olive oil and toss well to combine.
- •Add the brown sugar mixture to the oiled mushrooms and use your hands or a spoon to toss well, ensuring each mushroom slice is well-coated.
- •Arrange the mushrooms on the oiled baking sheet with space in between each one.
- •Bake for 18-22 minutes, until the mushrooms turn dark brown.
- •Flip the mushrooms gently, using a spatula.
- •Bake for another 15-17 minutes, until very brown.
- •Let cool for at least 10 minutes (this will also crisp the mushrooms).
- •Serve immediately. Unused bacon will keep in an airtight container in the refrigerator for up to a week (not that you'll have any unused bacon to speak of--I mean, look at that).