Oct 9 2015

Mushroom Bacon

File this under:

Hey there! It’s been quite awhile since I’ve posted a new recipe. My apologies for that. During the summer it’s hard for me to spend any extra time in front of a computer screen. I want to be outdoors soaking up the sun and warmth. Now that fall is in full swing, the days are getting shorter, the temperatures cooler I don’t mind spending a little more time inside.

You didn’t come here for my life story though, you came here for mushroom bacon, right?! I’ve toyed around with this method a couple times now and I’m darn happy with the results. The mushrooms hold together so well without much else involved. MUSHROOMS ARE KING. Without further ado…the recipe

Total Time to Prepare: 45Cooking Time: 35 minutesServes: 3


  • 3 cups shiitake mushrooms (stems and all, roughly chopped)
  • 1/4 cup raw sunflower seeds (option: pumpkin seeds)
  • 1/3 cup sweet potato (option: sub apple!)
  • 1 tbsp oil
  • 2 tbsp + 1/2 tsp tamari
  • 1.5 tsp smoked papirka
  • 1/2 tsp black pepper
  • 1/2 tsp beet powder


  1. Preheat oven to 250º F. Line a rectangular baking sheet with parchment paper.
  2. Combine all ingredients in a blender. PULSE until a nice sort of paste has formed. This doesn't need to be turned into hummus consistency!
  3. Using a flat spatula of some sort spread the mixture over the parchment paper until it's approximately 1/4 inch thin. Keep in a square shape.
  4. Score the mixture length wise by cutting with a sharp knife. Do not drag the knife, press down, lift the knife, press again, etc. as needed.
  5. Bake at 250º for 35 minutes.
  6. Allow to cool or eat right away. Allowing it to cool will then leave you with a product you can fry, bake, etc. Solid meal prep!