Who can resist the savory appeal of bacon? This plant-based alternative offers the same delectable crunch and flavor. It makes a fantastic complement to salads, a delightful topping for eggs, or a satisfying snack on its own! Opt for oyster mushroom caps for the best results. Don't toss out the stems - they can be used to create a savory mushroom broth or transformed into a flavorful seasoning by drying them into salt.
- 1 lb Oyster Mushrooms
- Olive Oil
- Kosher Salt
- Smoked Paprika
Before you begin, preheat your oven to 350 degrees. Take the mushrooms and separate the stems from the caps. Slice the caps into bite-sized pieces, keeping in mind that they will shrink during the cooking process.
Toss with enough olive oil to coat.
Arrange the mushroom pieces in a single layer on a baking sheet and place them in the oven to roast for 15 minutes. Afterward, give them a good toss and flip, then rotate the pan for even cooking. Roast them for an additional 10 to 30 minutes, depending on your desired level of crispiness. Keep in mind that they will continue to firm up a bit once removed from the oven. For a crispier texture, you may want to roast them until they are almost charred but still edible.
Take the mushrooms out of the oven when they are crispy and golden-brown, but before they become charred. Sprinkle a pinch of salt over the top while they cool. Serve the mushrooms on warm tortillas with a generous dollop of sour cream and salsa, or any other toppings of your choice!
If you're looking for a plant-based alternative to bacon, oyster mushroom caps are a delicious option that can provide the same satisfying crunch and flavor. Whether you add them to salads, top them on eggs, or enjoy them as a snack, they are sure to please your taste buds. Additionally, the stems should not be overlooked, as they can be transformed into a savory broth or dried into a flavorful seasoning. Try this bacon alternative today and discover a whole new world of culinary possibilities!