Portobello Mushroom Bacon is NOT bacon. I’m still a meat eater, but I’ve been gravitating toward a more plant-forward way of eating, and Portobello Mushroom Bacon is the the perfect food to satisfy that craving for a smoky, chewy bite, without going all the way. It’s satisfying on so many levels. It’s not fatty and it’s not filled with nitrites. It’s not dead; it’s a lively addition to many dishes.
I wouldn’t recommend eating an entire platter of Portobello Mushroom Bacon alone, but I’m sure you’ll find yourself snagging a few pieces with your fingers before you add the bacon to whatever you’re serving it with. It’s salty, sweet, and smoky – perfect.
Portobello Mushroom Bacon is great on a cheeseburger – it hits all of the flavor notes. Ron is not one to ever be at a loss for words, but when I asked him if this recipe worked, his response was “Mmmm, Mmmm.”
Try adding some Portobello Mushroom Bacon to a platter of sauteed cabbage and onions with charred peppers – heavenly.
Let’s talk about that smokiness. I use liquid smoke. Just a teaspoon adds so much flavor, and the smells wafting through your house will bring people to the kitchen. I used to avoid liquid smoke because I assumed it was some sort of chemical concoction. But I’ve since learned that most brands of liquid smoke are simply a highly concentrated distillate derived from actual burning wood. I use Wright’s Liquid Smoke. A small bottle has lasted me a long time because you don’t need much to add big, authentic flavor.
And the sweetness. Maple syrup is perfect in this recipe. The sweetness isn’t on top – it’s just enough to mellow the smokiness and saltiness of the tamari. I’ve considered adding more maple syrup, because when you like something you want more, right? But I think the flavors in this Portobello Mushroom Bacon are just right.
Portobello Mushroom Bacon
Ingredients
- 6 portobello mushrooms
- 6 T tamari
- 2 T maple syrup
- 1 t liquid smoke
- 3 T grapeseed oil
Instructions
- Prep and marinate mushrooms – Destem the mushrooms, and slice each cap into strips. Mix the tamari, maple syrup, liquid smoke, and grapeseed oil in a large bowl. Whisk to combine, then add the sliced mushrooms, tossing gently to coat. Let marinate for at least 2 hours, gently stirring occasionally.
- Cook the mushrooms – Using a slotted spoon, add the marinated mushroom slices to a preheated dry skillet, medium heat. Cover, and cook for about 10 minutes, stirring occasionally. Uncover, and continue cooking for another 10 minutes, then turn up the heat to high and cook for 2 more minutes. There will be no moisture left in the skillet and the edges of the portobello mushroom bacon will be a but charred.
