Gluten-free | Vegan | Dairy-free | Sugar-free | Fat-free
Makes enough to serve 2-3
Why it’s delicious
So I know there's no such thing as vegan bacon, but these mushrooms certainly smell pretty wonderful as they crisp up in the oven!! I like to serve these mushrooms as a side for breakfast, but they also make for interesting fillings in wraps and rolls.
I use my Sweet As Fibre Syrup as a refined sugar substitute in this recipe due to its natural sweetness. My fibre syrup is a low-calorie prebiotic fibre made from 100% pure chicory. Feel free to use your own fibre syrup, but read the labels. Many companies lace their syrups with malt extract and stevia to make them sweeter. If your fibre syrup isn't golden, it probably isn't 100% pure. Click here if you would like to purchase my Sweet As Fibre Syrup.
- 500 g Portobello (large) mushrooms, sliced thinly and evenly
- 5 tbsp Bridget's Sweet Soy Sauce
- 3 tsp Sweet as Fibre Syrup
- ¼ tsp liquid smoke, optional
- Lay the sliced mushrooms in a single layer on a large wire cooling rack that has been placed over a flat baking sheet.
- Whisk together the sweet soy and fibre syrup and add the liquid smoke if used.
- Using a pastry brush, brush the liquid across the sliced mushrooms. Allow the mushrooms to marinate in the liquid for 20 minutes.
- Whilst the mushrooms marinate, preheat your oven to 180C (350F)
- Cook the mushrooms in the oven for 15 minutes, then gently flip them over and cook for 10 minutes or until golden brown and crisp.
- Eat immediately.