Shiitake bacon is a thing. But honestly, Portobello bacon is way better– because portobellos are larger, meatier, and therefore able to stand up to the bacon-making and fig-wrapping process. This recipe is super simple, quick, and a great way to enjoy all those figs that are starting to ripen in your yard, or starting to pop up at the market.
portobello bacon-wrapped figs with vegan
yogurt
(see printable, interactive recipe
below)
1 large Portobello mushroom
2 tbsp. olive oil
2 tsp. tamari or liquid aminos
1 tsp. melted coconut oil
1 tsp. liquid smoke
1/2 tsp. sea salt
1/2 tsp.
fresh ground pepper
1 tsp. raw honey
6-8 fresh
figs
¼ cup blode
kuh Pure yogurt or your favorite vegan yogurt
First make the bacon. Preheat your oven to 350º F. Remove the stems from the mushrooms gently, and then cut the mushroom cap into thin strips. You should be able to get about 12-16 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. Place each mushroom strip in the marinade and cover both sides of each one. Place the strips on a glass baking dish or parchment-lined cookie sheet. Bake in the oven for 15 minutes. Remove and gently turn the strips over with a thin spatula. Return to oven and bake for about another 10-15 minutes, until the mushrooms are cooked and starting to get a little bit chewy on the edges. Be careful not to overcook them. They may get to crispy and then you won’t be able to wrap them around the figs. So if they’re still soft in the middle but slightly brown on the edges, they’re probably just right. Remove from the pan. Let them cool off for about 10. 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. Take each fig and carefully wrap in a slice of Portobello bacon, with the seam of the bacon at the bottom. Finish it off with a drizzle of yogurt- the yogurt really rounds off the great flavors. Enjoy immediately, or store at room temperature for up to an hour.
portobello bacon-wrapped figs with vegan yogurt
Ingredients
- 1 large Portobello mushroom
- 2 tbsp. olive oil
- 2 tsp. tamari or liquid aminos
- 1 tsp. melted coconut oil
- 1 tsp. liquid smoke
- 1/2 tsp. sea salt
- 1/2 tsp. black pepper
- 1 tsp. raw honey
- 6-8 each fresh figs
- 1/4 cup vegan yogurt I used a local yogurt called Blod Kuh
Instructions
- First make the bacon. Preheat your oven to 350º F. Remove the stems from the mushrooms gently, and then cut the mushroom cap into thin strips. You should be able to get about 12-16 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. Place each mushroom strip in the marinade and cover both sides of each one.
- Place the strips on a glass baking dish or parchment-lined cookie sheet. Bake in the oven for 15 minutes. Remove and gently turn the strips over with a thin spatula. Return to oven and bake for about another 10-15 minutes, until the mushrooms are cooked and starting to get a little bit chewy on the edges. Be careful not to overcook them. They may get to crispy and then you won’t be able to wrap them around the figs. So if they’re still soft in the middle but slightly brown on the edges, they’re probably just right.
- Remove from the pan. Let them cool off for about 10. 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.
- Take each fig and carefully wrap in a slice of Portobello bacon, with the seam of the bacon at the bottom.
- Finish it off with a drizzle of yogurt- the yogurt really rounds off the great flavors. Enjoy immediately, or store at room temperature for up to an hour.