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King Oyster Mushroom BLT
This is how I celebrate National BLT Day! This is the first time I’ve made it raw by not cooking the mushrooms. Instead, I soaked them in a flavorful marinade and dehydrated them slowly. After dehydrating, I coated the mushrooms with a spicy maple glaze. I made a BLT with lettuce, tomatoes, hempseed ranch, avocados, and this delicious mushroom bacon!
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Shopping List
- 3 - 4 King oyster mushrooms, sliced into thin strips
Marinade:
- 1/2 cup coconut aminos
- 3 tsp smoked paprika
- 1 Tbsp coconut sugar
- 2 tsp minced garlic
- 1 tsp minced onion
- 1 Tbsp lemon juice
- 1 tsp red pepper flakes
Coating Glaze:
- 1 Tbsp maple syrup
- 1 tsp chipotle powder
- 1/4 cup coconut aminos
- 1 tsp red pepper flakes
- Black pepper to taste
Hemp Ranch:
- 1 cup raw cashews (soak for 1-2 hours)
- 1 cup hempseeds
- 2 tsp granulated garlic
- 2 tsp onion powder
- 1 1/2 cups water
- 2 tsp dill
- 1 tsp parsley
- 2 tsp chives
- Salt to taste
Other Ingredients:
- Lettuce
- Tomatoes
- Avocados
Directions
Instructions:
- Slice King oyster mushrooms into very thin strips. You can use a mandolin or a knife.
- Mix all marinade ingredients in a bowl.
- Pour the marinade over the mushrooms. Cover and let marinate for 2 to 3 hours.
- Add mushrooms to a dehydrator and dehydrate at 115°F for 6 hours.
- Remove mushrooms from the dehydrator and lightly brush with spicy maple sauce. Return to the dehydrator for 1 hour or until the desired texture is achieved.
- Add all hemp ranch ingredients to a blender and blend until smooth.
- Assemble your BLT with lettuce, sliced tomatoes, sliced avocados, mushroom bacon, a little salt and pepper, and drizzle with hemp ranch.
Shopping List
- 3 - 4 King oyster mushrooms, sliced into thin strips
Marinade:
- 1/2 cup coconut aminos
- 3 tsp smoked paprika
- 1 Tbsp coconut sugar
- 2 tsp minced garlic
- 1 tsp minced onion
- 1 Tbsp lemon juice
- 1 tsp red pepper flakes
Coating Glaze:
- 1 Tbsp maple syrup
- 1 tsp chipotle powder
- 1/4 cup coconut aminos
- 1 tsp red pepper flakes
- Black pepper to taste
Hemp Ranch:
- 1 cup raw cashews (soak for 1-2 hours)
- 1 cup hempseeds
- 2 tsp granulated garlic
- 2 tsp onion powder
- 1 1/2 cups water
- 2 tsp dill
- 1 tsp parsley
- 2 tsp chives
- Salt to taste
Other Ingredients:
- Lettuce
- Tomatoes
- Avocados
Directions
Instructions:
- Slice King oyster mushrooms into very thin strips. You can use a mandolin or a knife.
- Mix all marinade ingredients in a bowl.
- Pour the marinade over the mushrooms. Cover and let marinate for 2 to 3 hours.
- Add mushrooms to a dehydrator and dehydrate at 115°F for 6 hours.
- Remove mushrooms from the dehydrator and lightly brush with spicy maple sauce. Return to the dehydrator for 1 hour or until the desired texture is achieved.
- Add all hemp ranch ingredients to a blender and blend until smooth.
- Assemble your BLT with lettuce, sliced tomatoes, sliced avocados, mushroom bacon, a little salt and pepper, and drizzle with hemp ranch.
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