One of my favorite fungi creations- pheasant back bacon. Most meat-eaters will agree it’s delicious, umami, and reminiscent of bacon, and is the only vegan “bacon” that is whole food. It’s also chock full of cancer- fighting polysaccharides.Pheasant back mushrooms are just popping up in Wisconsin so keep your eyes open! Check out Wild Food Wisconsin if you need some help with ID.Very easy to make- chop your fresh pheasant back mushroom into small bacon-bit sized pieces and pan fry in either butter or olive oil until golden brown and crispy. (I prefer butter, but if you’re vegan you’ll want to do olive oil.) Season while cooking with Himalayan salt and a sprinkle of smoked paprika and that’s it!
Megan Normansell (Kerkhoff), CHC, AADP, CFH
Certified Holistic Practitioner/Holistic Nutrition/Herbalist/Wild Edibles Guide
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