Let me preface this recipe by saying I’m not the biggest fan of vegan “meat” alternatives. If I don’t eat chicken in the first place, I really don’t find a product made to simulate the taste and texture appealing at all. It kind of makes me want to hurl. I make exceptions for really good veggie burgers, which are basically vegetable patties, and every now and then field roast “sausage”. But I’ve always been a little turned off by fake meats. I’d rather use a seasoned, roasted portobello in place of a burger or steak. And I would certainly rather eat a roasted carrot in a bun than a fake meat hot dog.
My aversion to fake meat products is what kept me from trying my hand at both coconut and shiitake “bacon” for so long. I didn’t want to try to make them taste like something they weren’t. And I didn’t particularly want a real bacon flavor because again, I didn’t want to hurl. So I decided to use flavors that I would want in a smoky, roasted mushroom. I wanted them to be unctuous and savory. A little salty and a little smoky. And just the faintest hint of sweet.
Since it felt odd to leave you with just the shiitake bacon recipe I decided to whip up a flatbread wrap. You can fill it with whatever you have at home that sounds good but I will include in the recipe exactly what is on my version. And if you don’t feel like going the flatbread route, you can eat your shiitake bacon on whatever your heart desires. If you’re like me, it might be as simple as eating it straight off the pan while simultaneously trying not to burn your fingers or your mouth 😉
Buckwheat Flatbread Sandwich with Shiitake “Bacon”
for the shiitake bacon
8 oz shiitake mushrooms
2 tbsp melted coconut oil or avocado oil
1 tsp unsulphured molasses (or a 1/2 tsp maple syrup)
a couple of pinches of salt (to your tastes)
a couple of pinches of freshly ground pepper
2 tsp smoked paprika
1/2 tsp dried oregano
Pre-heat your oven to 350 degrees and line a large baking sheet with parchment paper.
Remove the stems of the mushrooms and either discard them or save them for making vegetable stock. They are really woody and not particularly good. Slice the mushrooms into roughly 1/4 inch thick slices. They will shrink significantly so you don’t have to worry about cutting them super thin.
Mix together the oil, molasses, salt, pepper, and paprika in a bowl. Rub the dried oregano between your fingers or in your palm to help it release its oils, then add it to the oil and spice mixture. Mix well.
Add the sliced mushrooms to the bowl with the oil and spice mixture and toss well until the mushrooms look like they are evenly coated.
Spread the mushrooms out on the prepared baking sheet in an even layer then pop it in the preheated oven. Roast the mushrooms at 350 degrees for 35 to 40 minutes or until they are just crisping up. Remove the pan from the oven and allow to cool for at least 15 minutes before eating. Store leftovers in an airtight container in the fridge.
for the buckwheat flatbread
oil for greasing the skillet
3 tbsp buckwheat flour
1 tbsp brown rice flour
1 1/2 tsp flaxmeal
pinch of salt
splash of apple cider vinegar
5 tbsp plant milk
Set a skillet over medium heat. Grease it with a light coat of the oil of your choice.
While your skillet it heating up, mix together the flours, flaxmeal, and salt in a small bowl, then mix in the vinegar and the milk.
Pour the mixture into the skillet, using a spatula to gently coax it into a round that is about 6 to 7 inches wide.
Cook until the top starts to dry out (2-3 minutes), then carefully flip it and cook for an additional 1-2 minutes. Cool before eating. Makes 1 flatbread.
my buckwheat flatbread sandwich
For the version pictured, I spread a layer of sunflower seed and basil pesto on the bottom. On top of the pesto I added steamed spinach, roasted Japanese sweet potato, and the shiitake bacon.
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