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
- 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
- Preheat oven to 250º F. Line a rectangular baking sheet with parchment paper.
- 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!
- 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.
- 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.
- Bake at 250º for 35 minutes.
- 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!