Smoked Sriracha Shiitake Facon ‘Bacon’

Introducing our new culinary delight: Shiitake 'Bacon', crafted from our award-winning  Eaten Alive Smoked Sriracha. Our peppers are smoked for 24 hours before fermentation, lending a mouthwatering smoky flavor that elevates this plant-based facon. With only four ingredients, including toasted sesame oil for rich depth, this recipe is both simple and delicious. Note: Any oil can be used as a substitute for allergies or convenience.


  • 400g Shiitake mushrooms, stems removed and caps sliced finely

  • 2 Tbsp Eaten Alive Smoked Sriracha

  • 2 Tbsp Toasted sesame Oil

  • 2 tsp soy sauce or tamari (we like to use a light soy sauce)


  1. Slice your mushrooms nice and thin. It’s worth taking the time to make them as consistently thin as possible.

  2. Add the cut mushrooms to a mixing bowl followed by all the other ingredients.

  3. Using a spatula combine the ingredients thoroughly until the mushrooms are evenly coated.

  4. Transfer the mushrooms onto a lined tray and arrange in an even layer.

  5. Dehydrate the mushrooms at 80℃ in a fan assisted oven for approximately 2 hrs.

  6. Check for doneness and continue to dehydrate if required. Mushrooms should have reduced in size, darkened in colour and be somewhat dry almost like jerky. At this stage they should have a nice chewy bite to them. Feel free to dehydrate for longer if required. We’ve experimented and have dehydrated all the way to a ‘crispy bacon’ effect, however please note this will take many hours.

  7. Once dried these should keep very well, just like dried fruit. Simply pat them dry with some kitchen towel to soak up any excess oil and store them in an airtight container until needed. However don’t expect them to stay around for long. Usually they’re gone in a few days as they’re so hot dang delicious!

Serving suggestions:

Serve with EVERYTHING. No joke. They’re like pure umami flavour bombs that can be sprinkled on/in anything for added flavour and bite.

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