Here is a fun and extremely easy
variation on the bacon-wrapped fig. Actually, I wanted to see if I could
wrap a fig in a shiitake bacon, but the bacon pieces aren’t quite big or
flexible enough. Next time I will try making a portobello bacon. In the
meantime, this is what I ended up with, and to my delight, it came out
very tasty. Try this as a snack, or a vegan and Paleo-friendly summer hors
d’oeuvre, if you go with the vegan cheese, or I would imagine that
goat cheese would be equally amazing. You can google shiitake bacon
recipes and experiment, or just use the one I came up with here. Making
shiitake bacon is much easier than it sounds if you use this quick
method.
(scroll down for interactive,
printable recipe card, grocery list and more!)
fig & shiitake bacon bites
For the shiitake bacon:
5 large shiitake mushroom caps
1 tbsp. olive oil
1 tsp. tamari or liquid aminos
1/2 tsp. melted coconut oil
1/2 tsp. liquid smoke
1/4 tsp. sea salt
1/4 tsp. fresh ground pepperFor the figs:
About a dozen fresh figs
Your favorite nut cheese or goat cheese (I used the “Truffle
Fluff” from Blöde
Kuh, a local cheesemaker)
Honey, agave nectar, balsamic reduction, or pomegranate syrup for
drizzling
1 bunch of fresh basil leaves (optional)
First make the bacon. Preheat your oven to 350º F. Remove the
stems from the mushrooms gently, and then cut the mushroom caps into thin
strips, on a slight bias. You should be able to get about 6-8 good strips per
mushroom. Mix the olive oil, tamari, coconut oil, liquid smoke, salt and
pepper in a medium mixing bowl until well blended and emulsified. Toss the
mushroom strips into the liquid until well blended. Place the strips on a
glass baking dish or parchment-lined cookie sheet. Bake in the oven for 20-25
minutes, until the mushrooms are cooked and starting to get a little bit
chewy on the edges. Remove from the oven, and using the tines of a fork,
press down on each mushroom strip, to flatten them out and give them a little
fork mark. Let them cool off for about 20-30 minutes. They will crisp up a
little but should still be a little chewy.
Cut the figs in half in a way that you can place them on a plate
without having them tip over. I cut mine horizontally and made a little cut
on the top and bottom so they would sit easily. Clean the basil so you have
as many nice-sized leaves as you do the number of figs. Arrange the basil
leave on a plate or serving platter. Take each fig and carefully spoon just
enough cheese on to the fig to cover about a third of the fig. You can also
do this using a pastry bag with a star tip. Place each fig on a basil leaf.
Then, place a piece of shiitake bacon on top of each fig. Finish it off with
a drizzle of something sweet like agave nectar, pomegranate syrup, honey, or
balsamic reduction. Enjoy immediately, or store at room temperature for up to
an hour.
Fig & Shiitake Bacon Bites
Ingredients
- For the shiitake bacon:
- 5 large shiitake mushroom caps
- 1 tbsp. olive oil
- 1 tsp. tamari or liquid aminos
- 1/2 tsp. melted coconut oil
- 1/2 tsp. liquid smoke
- 1/4 tsp. sea salt
- 1/4 tsp. fresh ground pepper
- For the figs:
- About a dozen fresh figs
- Your favorite nut cheese or goat cheese (I used the "Truffle Fluff" from Blöde Kuh, a local cheesemaker)
- Drizzle of honey Sub agave nectar, balsamic reduction, or pomegranate syrup
- Optional: 1 bunch of fresh basil leaves
Instructions
- First make the bacon. Preheat your oven to 350º F. Remove the stems from the mushrooms gently, and then cut the mushroom caps into thin strips, on a slight bias. You should be able to get about 6-8 good strips per mushroom.
- Mix the olive oil, tamari, coconut oil, liquid smoke, salt and pepper in a medium mixing bowl until well blended and emulsified.
- Toss the mushroom strips into the liquid until well blended. Place the strips on a glass baking dish or parchment-lined cookie sheet. Bake in the oven for 20-25 minutes, until the mushrooms are cooked and starting to get a little bit chewy on the edges.
- Remove from the oven, and using the tines of a fork, press down on each mushroom strip, to flatten them out and give them a little fork mark.
- Let them cool off for about 20-30 minutes. They will crisp up a little but should still be a little chewy.
- Cut the figs in half in a way that you can place them on a plate without having them tip over. I cut mine horizontally and made a little cut on the top and bottom so they would sit easily.
- Clean the basil so you have as many nice-sized leaves as you do the number of figs. Arrange the basil leave on a plate or serving platter.
- Take each fig and carefully spoon just enough cheese on to the fig to cover about a third of the fig. You can also do this using a pastry bag with a star tip. Place each fig on a basil leaf.
- Then, place a piece of shiitake bacon on top of each fig.
- Finish it off with a drizzle of something sweet like agave nectar, pomegranate syrup, honey, or balsamic reduction. Enjoy immediately, or store at room temperature for up to an hour.