Shiitake Fakon (Vegan Bacon)
Shiitake Mushrooms
Canola Oil
Salt to taste.
Remove stem from shiitakes and reserve for stock.
Slice tops into ¼ inch strips

1) Heat 1 inch of canola oil to about 350 degrees in a cast Iron skillet.
2) Fry mushrooms until golden and crispy, remove from oil and place on a rack to drain.
3) Season to taste.
4) Be careful, these things are addicting.

Marinated Shiitake or Oyster Mushrooms – about 1 pint
8 oz Oyster or Shiitake Mushroom woody stem parts removed and sliced into ¼ inch strips
2 tsp parsley, chopped
1 shallot, thinly sliced
1/3 C rice wine vinegar
1/3 cup neutral flavored oil, like grape seed, or canola
½ tsp mustard powder
1 Tbs brown sugar
1 tsp kosher salt
1 Tbs Soy Sauce
1 tsp sesame oil

1) Place cleaned sliced mushrooms, parsley, and shallot into large bowl.
2) Place remaining ingredients in another bowl, mix thoroughly until salt and sugar are dissolved
3) Pour dressing over the mushrooms and stir well, cover, refrigerate and stir occasionally over the
next hour. They are good in a few hours, but best the next day.

Note: These should be kept in the refrigerator and used within 7 days. Reserve the stem and dehydrate
them in the oven or food dehydrator, or honestly on a cookie sheet on the counter for use in stocks and
broths. Ask me for details.

Shiitake Dashi
1 Oz kombu seaweed
2 Qt’s cold water
2 Oz dried shiitake stems
Optional to finish:
1/2 C mirin
2 T C soy sauce, fish sauce or tamari

1) Slowly, bring water and kombu to a simmer in a medium sauce pan
2) When the water simmers, carefully remove the kombu
3) Add the mushrooms and gently simmer for half an hour
4) Add the mirin, soy, sauce or other desired seasoning, strain the broth

Teriyaki King Trumpet Mushroom
1 lb king oyster mushrooms
2 TBS soy sauce, tamari, or aminos of choice (try mushroom soy for enhanced mushroominess)
2 TBS rice wine
2 tsp sugar or honey
About 2 TBS neutral flavored oil
2 scallions, thinly sliced
Toasted sesame seeds for garnish

1) Sliced the mushrooms on a bias so they are about 2 inches long and about 1/8 thick. Set aside on a
large platter.
2) Combine the soy sauce, sake and sugar into a small mixing bowl. Mix well, trying to dissolve all the
sugar.
3) Spoon the sauce over the mushrooms and gently toss until they are evenly covered. Make sure to
scrape any residual sugar out of the bowl onto the mushroom.
4) Let the mushrooms marinate for about 10 to 20 minutes.
5) Add oil to a skillet over medium-high heat
6) Pan fry the mushrooms in batches until golden brown on both sides being careful not to overcrowd
the pan. You may need to add more oil before each batch.
7) When you have finished cooking all the mushrooms, place all of them and any liquid from them
back into the pan and cook over medium low until all the liquid is absorbed
8) Serve on a platter garnished with the scallions and sesame seeds.

Note: This dish goes great with white rice and fresh pickled cucumbers.

Lions Mane “Crab Cakes” – yields roughly 8 small cakes and the recipe is easily halved
1 lb lions mane mushrooms
Pinch of salt
2 TBS water
¼ C scallion, minced
¼ C red bell pepper, brunoise or small dice
½ C panko breadcrumbs, regular breadcrumbs may be used but will yield a denser cake
¼ C mayonnaise
2 TBS Parsley, chopped
1 TBS Soy Sauce, Fish Sauce, Aminos, Tamari, or your favorite umami packed sauce
1 tsp seasoning of choice or omit, (Old Bay, smoked paprika, cayenne, herbs de Provence etc.)
1 egg
Salt to taste
Flour for dredging
Oil or butter of choice for pan frying the cakes
.
1) Remove any woody stems and shred the lions mane mushrooms into pieces resembling crab
meat
2) Place the mushrooms in a pan large enough to hold them in a shallow layer. Add the water and
salt, cover and bring to a simmer, stir, cover, and cook for a few minutes until the mushrooms
are wilted and have given up their juice.
3) Allow the mushrooms to cool, then squeeze out as much water as you can. Do not skip this.
4) In a separate bowl, combine the mushrooms with the scallions, peppers, panko, mayo, parsley,
egg, and seasonings of your choice. Taste the mixture and adjust seasonings to your liking. You
may cook a small portion to taste if you don’t wish to eat raw egg.
5) Allow the crab cake mix to rest from at least 15 minutes to overnight (in the fridge) to hydrate
the breadcrumbs.
6) Press the mixture into small patties. They will be delicate but will firm up as they cook.
7) Heat a large pan or griddle with a generous amount of oil. Flour the cakes and brown one side,
then gently flip over to brown the other side and cook through until done.
8) Serve paired with fresh greens, arugula, remoulade sauce, sliced tomatoes, chives, lemon
wedges or whatever your heart desires.

Note: If you don’t have space, or don’t wish to finish the cakes on the griddle: preheat oven to 400
degrees, brown the cakes on both sides, gently transfer to a cookie sheet and finish in the oven. They
will take about 10 to 15 minutes to cook.

Reserve the mushroom water from the pressed mushrooms to use for dashi or stock