SMOKY MAPLE PORTOBELLOS

It’s not quite right to call this mushroom “bacon,” though it does touch all those bacon-y notes. Eat as is or use wherever you would use bacon — on salads, pizza, in a sandwich (grilled cheese!) or tossed with cooked vegetables.

Makes: about 1 1/2 cups (375 mL) 3 tbsp (45 mL) soy sauce

3 tbsp (45 mL) maple syrup 1 tsp (5 mL) liquid smoke

2 tsp (10 mL) granulated garlic 1 lb (454 g) portobello mushrooms, stem and gills removed

1/2 tsp (2.5 mL) coarsely ground black pepper

1. Whisk the soy sauce, maple syrup, liquid smoke, garlic and pepper together in a large bowl. Slice the mushrooms into 1/4-inch (0.6 cm) slices and toss with soy mixture. Marinate for one hour.

2. Drain liquid from the mushrooms into a large frying pan. Bring to a boil, turn to low and cook until syrupy. Add the mushrooms, stirring frequently until glazed with the sauce.

3. Heat the oven to 275 F (135 C). Arrange slices without touching on a large parchment lined baking sheet. Bake for one hour until dried and chewy, watching carefully after 30 minutes to ensure the mushrooms are not burning.

4. Remove and cool. Store for up to 5 days, covered and refrigerated.