This sweet and crispy bacon is great on pasta, polenta, or baked potatoes.
Tamari, coconut aminos, and soy sauce are all very similar. Tamari is a gluten-free soy sauce. Coconut aminos is a soy-free sauce that is on the sweeter side. If you don’t happen to have both tamari and coconut aminos on hand, feel free to use what you have. For example, if you don’t have tamari, substitute soy sauce or coconut aminos. Keep in mind that coconut aminos are sweeter so if you use more, reduce the maple syrup. Tamari is saltier so if you omit it, add a pinch of salt.
Serves: garnish for 2 portions
Time: 1hr (30 min active)
Ingredients
3/4 lb shiitake mushrooms, (4 cups with stems removed and thinly sliced)
1 tbsp tamari/gluten-free soy sauce (optional) (omit for soy-free option)
3 tbsp coconut aminos (if you don’t have this substitute tamari or soy sauce)
1/2 tsp maple syrup
3 tbsp olive oil
1/2 tsp balsalmic vinegar
Pinch cayenne
Whisk together all the ingredients except the mushrooms in a medium bowl. Slowly add the mushrooms, mixing with a folding motion to make sure all the mushrooms are coated. Allow to sit, mixing every 10 minutes, for at least a half hour.
Heat a large frying pan to medium low and use a fork or slotted spoon to transfer the mushrooms to the pan. Cook, stirring regularly, until the mushrooms are dark brown, the edges may start to blacken, and the liquid makes a sticky coating, about 20 to 25 minutes.
Any leftover marinade can be used in any number of other ways, like to season stir fry, coat carrots for roasting, or put in rice.