The Washington Post

Mushroom ‘Bacon’

Mushroom ‘Bacon’ 5.000

Dixie D. Vereen for The Washington Post

Jun 10, 2015

This smoky accompaniment adds depth to chef-restaurateur Todd Gray’s FLOTUS Burgers. They take some time and effort to make, but the results are impressive.

You’ll need to soak 1 cup of maple and cherry wood chips in water for an hour.

Make Ahead: The mushrooms need to dry in a low-heat oven or overnight in a dehydrator (follow the manufacturer’s directions). They can be stored in an airtight container at room temperature for up to 2 days.

Where to Buy: The royal trumpet/king oyster mushrooms are available at Asian supermarkets.


Servings:
5

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 5 servings

Ingredients
  • 8 ounces royal trumpet mushrooms (also called king oyster mushrooms; may substitute stemmed shiitakes; see headnote)
  • 1/4 cup maple syrup
  • 1/4 cup molasses
  • 2 tablespoons low-sodium soy sauce
  • 1 1/2 teaspoons distilled white vinegar
  • Freshly ground black pepper

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Directions

Prepare a smoker or grill for indirect heat: If using a gas grill, preheat to low (220 to 250 degrees) with the lid closed. If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly over the cooking area. Drain the wood chips, then scatter them over the coals/briquettes. For a low fire, you should be able to hold your hand about 6 inches above the coals for about 10 seconds. Have ready a spray water bottle for taming any flames. Brush the grill grate.

Place the mushrooms in a vegetable grill basket or in a stove-top smoker. Close the lid and smoke the mushrooms for about 20 minutes.

Meanwhile, preheat the oven to 250 degrees. Line a rimmed baking sheet with a silicone liner or parchment paper.

Whisk together the maple syrup, molasses, soy sauce, vinegar and a few pinches of pepper in a bowl to form a well-blended marinade. Dip the mushrooms in it so they are evenly coated. Arrange the coated mushrooms on the baking sheet. Slow-cook in the oven for 45 minutes, until slightly sticky and mahogany-colored.

The mushroom bacon is ready to serve or store.

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Recipe Source

From chef-restaurateur Todd Gray of Equinox.

Tested by Sandhya Babu.

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Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Ingredients are too variable for a meaningful analysis.

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