Portobello Mushroom Steaks

Note: The original recipe is fully vegan.  I am not, so my version is not.

Another random note: I can never remember how to spell it, and it's because both Portobello and Portabella are correct.  

Portobello Mushroom Steaks

Ingredients

4 large portobello mushrooms , stems removed and dry brushed clean

MARINADE
3 tablespoons balsamic vinegar
3 tablespoons soy sauce
2 tablespoons grapeseed oil or preferred oil
1 tablespoon worcestershire 
1-2 teaspoons mesquite seasoning (sub with 1 teaspoon smoked paprika or liquid smoke)
1 large garlic clove, minced or crushed
½ teaspoon granulated onion
salt and fresh cracked pepper, to taste

Directions

In a large and shallow baking dish, whisk all the marinade ingredients together. Taste and add more seasoning if desired (*note: the flavors will be concentrated).

Add the mushrooms to the dish and liberally brush the marinade on all sides. You can also spoon it on. Let it sit for 10-20 minutes, flipping and brushing again midway through the marinating time.

Heat a Grill, Grill Pan or Skillet over medium-high heat. When fully heated, brush with oil and place the mushrooms on top (they should sizzle when they hit the pan). Don't move them once they are in the pan, just gently press down with a spatula or tongs. Give them a minimum of 4-5 minutes so they sear. Flip over and sear the other side, adding more oil if needed (you can also brush on more marinade). Grill until browned and tender about 4-5 minutes. Enjoy!

Original link:

https://veganhuggs.com/grilled-portobello-mushroom-steaks/

Oven Bacon

We love bacon. And now that I've figured out how to make big batches in the oven, I'm never going back to stove top again.

Oven Bacon

Ingredients

Bacon! 

Directions

Heat the oven to 400°F and prepare the baking sheet. Arrange rack in the middle of the oven and heat the oven to 400°F. Line a rimmed baking sheet with parchment paper or aluminum foil, making sure there is overhang on all 4 sides (overlap a few sheets if needed, this makes cleanup easier).

Arrange the bacon on the baking sheet. Arrange 12 ounces bacon on the baking sheet in a single layer. The slices can be close together or touching, but don't let them overlap or they'll stick together during cooking.

Bake the bacon. Bake until the bacon is deep golden-brown and crispy, about 14 minutes for regular bacon and 18 minutes for thick-cut bacon. Exact baking time will depend on the thickness of the bacon and how crispy you like it. Begin checking the bacon after 12 minutes. The bacon fat will sputter and bubble as the bacon cooks, but shouldn't splatter the way it does on the stovetop.

Transfer the bacon to a plate lined with paper towels. Use tongs to transfer the bacon to the paper towels to drain and finish crisping. Serve immediately.

Clean up. If you want to save the bacon grease, let it cool slightly, then pour it through a fine-mesh strainer into a heatproof container and refrigerate. If you don't want to save the grease, let it solidify on the baking sheet, then crumple the foil or paper around it and discard.

RECIPE NOTES

For even crispier bacon, fit a metal rack over the lined baking sheet and place the bacon on the rack before baking, which allows the bacon allows to cook from all sides and become extra-crispy.

Original link:

https://www.thekitchn.com/how-to-cook-perfect-bacon-in-the-oven-cooking-lessons-from-the-kitchn-107970