Better Than Bacon

Better Than Bacon

Better Than Bacon really is better than bacon and is entirely meat-free. The version I make frequently is made with butter so is not totally vegan but you could substitute another fat, like coconut oil, I may try that as well. You can use Better Than Bacon anywhere you’d serve hot or cold crispy bacon or bits, like on or with eggs, in salads, as a topping, just about anywhere actually, it even makes a great savory oatmeal condiment!

Smash Garlic with the broad edge of a large chef knife: Hold your blade down flat over the separated cloves, before peeling and slam your fist over the broad edge of the blade, which will perfectly smash the cloves. This releases the flavor and the paper shells, which you then remove manually before next chopping the garlic very finely with the chef knife.

Ingredients:

6-8 or more cloves of garlic

2-3 mid-size or 1 large mushroom

2-3 tbsp of fat: I use butter

2 tbsp or so of oil: I use olive oil

  • Requires a skillet with a heavy bottom that won’t burn easily, with a tight-fitting lid.
  • About 5 minutes prep and about 15 minutes cooking time.

Instructions:

Smash the garlic cloves by laying the flat side of a large knife and pressing down hard into the cutting board with the flat palm of your hand onto the flat blade of your knife over your garlic cloves, crushing them open and starting their flavor reactions. Remove their paper skins by hand then chop finely with salt.

Slice mushrooms then chop roughly or finely to taste. For bacon bits appearance cut very finely.

Heat butter in frypan just until water bubbles then before it gets smoking, add the chopped garlic. Stir as it browns slightly and releases flavor to butter/oil, then add more oil and add mushrooms. Add salt and pepper plus other desired seasonings. Steak spice can be good.

Stir all together then simmer, covered for a few minutes allowing mushrooms to release their moisture and flavors to combine. Open the pan, stir around and check to ensure all cooking evenly.

OPTIONAL for TOMATO version: Add chopped, toasted or dried tomatoes cut up finely and optionally any herbs, like Italian seasonings.

Once moisture seems released by mushrooms well, cook uncovered, stirring frequently, allowing mixture to dry down through evaporation from heat. The mixture will develop a toasted golden appearance.

Enjoy!

Remove from heat and serve over eggs or oatmeal, or cool and dry and store.

Notes:

May be made ahead in batches and kept cool in a sealed container in the fridge. The recipe really is for whatever quantity you want to prepare, just half or double the recipe, and so on.

Variations:

An even ‘meatier’ version can be made by including roasted or sun dried tomatoes, half-way in the cooking process. You may want to include oregano or other Italian-style seasonings and some more salt and pepper.

Published by Bryce Maynard Winter

Bryce Maynard Winter is a writer, author, producer and inventor. He focuses on brands and commercial technology architecture.

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