Shitake Bacon

2 T. light brown sugar
1/2 T. chili powder
1 t. ground cumin
1 t. kosher salt
1/4 t. cayenne pepper
7 oz. halved shitake mushroom caps
2 T. extra-virgin olive oil

If using dried mushrooms, rehydrate by soaking in boiling water (removed from heat) for 30 minutes. Pat dry and use same as fresh. Keep soaking water as a soup base.

Stir together brown sugar, chili powder, cumin, salt, and cayenne pepper.

Toss together mushrooms and olive oil, then stir in brown sugar mixture. Spread evenly on a parchment-lined baking sheet. Bake at 325 degrees until browned, about 40 minutes.

Serve in a Cobb salad or elsewhere bacon would be used.

Serves 4.

Adapted from Real Simple magazine, Oct. 2016, p. 190.