Crispy Shiitake ‘Bacon’ Wedge Salad (Video)

5.0 (1 reviews)

Crispy Shiitake ‘Bacon’ Wedge Salad (Video)



  • 1 Tbsp. neutral-tasting oil (e.g., refined coconut)
  • 1 Tbsp. + 1 tsp. maple syrup
  • 2 tsp. sherry vinegar
  • 1/2 tsp. liquid smoke
  • 1/4 tsp. smoked sea salt
  • 1/2 tsp. finely ground black pepper
  • 10–15 shiitake mushrooms, sliced into thin strips
  • 1/2 cup vegan mayonnaise
  • 1/4 cup vegan non-hydrogenated sour cream
  • 2 Tbsp. unsweetened almond milk
  • 1 tsp. vegan Worcestershire sauce
  • 2 tsp. Dijon or stone ground mustard
  • Zest of ½ lemon
  • 1/4 tsp. sea salt
  • 1/4 tsp. garlic powder
  • 1/2 container vegan bleu cheese
  • 1 head organic iceberg lettuce, quartered


  • Preheat the oven to 400°F.
  • In a bowl, place the oil, I Tbsp. maple syrup, the vinegar, liquid smoke, smoked sea salt, and ¼ tsp. pepper and whisk.
  • Add the mushrooms and marinate for about 10 minutes.
  • Place on a baking sheet lined with a silpat or greased parchment.
  • Bake for about 15 to 20 minutes, flipping once.
  • In another bowl, place the vegan mayonnaise, vegan sour cream, almond milk, 1 tsp. maple syrup, the Worcestershire sauce, mustard, lemon juice, lemon zest, sea salt, ¼ tsp. black pepper, and garlic powder.
  • Whisk to incorporate.
  • Crumble in the vegan bleu cheese. Whisk to combine.
  • Place the lettuce wedges on salad plates. Drizzle each with the dressing and top with a few pieces of the shiitake bacon.

Makes 4 servings

© Spork Foods, 2014

Rated 5.0/5 based on 1 reviews

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