Crispy, caramelized shiitake caps retain a hearty, chewy bite after slowly roasting the oven. Infused with richly savory, smoky flavors, shiitake mushrooms make even better bacon than meat.
Photo & recipe by Hannah Kaminsky (https://bittersweetblog.com/)
@bittersweet__
Hannah's blog page: Don’t Go Bacon My Heart
https://bittersweetblog.com/2022/01/31/shiitake-bacon/
Stock up on shiitake bacon, double down or even triple the batch, because there’s simply no dish that wouldn’t benefit from this umami bomb topper. Keep them in short strips, roughly chop them into bacon bits, or grind them into a fine powder to use as a savory sprinkle. Just a few of my favorite ways to use shiitake bacon include:
Suppose you want to rehydrate shiitake mushrooms quickly. In that case, it is recommended to soak them in the seasoning liquid for 1 to 2 hours, remove them once, cut the stems, and soak them in the seasoning liquid again so that the water is absorbed from the center of the caps.
Dried Shiitake mushrooms should be rehydrated in cold water to make them sweeter and tastier without any messy taste.
How to Rehydrate Dried Shiitake Mushrooms for Maximum Flavor
Rehydrating dried shiitake mushrooms to Super-plump.