Portobello Bacon
I created these slightly sweet and nicely salty Portobello Bacon crisps to be just the thing to sprinkle on soups and salads, layer into a BLT-ish sandwich, or serve as a nice snack on their own. Eating for brain health includes adding nutrient-packed mushrooms to meals at least twice a week. In last few years, several studies have reported a strong correlation between eating mushrooms and lower risks of dementia.
The antioxidants in mushrooms
Mushrooms contain high amounts of two antioxidants thought to be key to preventing the aging of neurons in the brain: ergothioneine and glutathione. In fact, Dr. Robert Beelman, professor emeritus at Penn State, found that the porcini mushrooms of northern Italy may help keep older Italians free of dementia. He observed that Italians who ate more of these mushrooms had less neurodegenerative diseases, such as Alzheimer’s and Parkinson’s Disease.
Dr. Beelman and his colleagues also found that the ergothioneine content of mushrooms varies by the species. The good news: most mushrooms contain both neuroprotective ergothioneine and glutathione.
These antioxidants remain active whether the mushrooms are consumed raw or cooked.
Two half-cup servings of mushrooms each week
It has long been observed in Japan that eating mushrooms correlates with less dementia. A large study out of Singapore this year found that seniors who ate at least two servings of mushrooms each week had less mild cognitive impairment (early signs of dementia) than those who ate less mushrooms. Which mushrooms did they eat? Golden, oyster, shiitake, and white button mushrooms were most common, as well as both dried and canned ones.
As it turns out, most mushrooms species contain plenty of these antioxidants beneficial for your brain. As we get older, we get less ergothioneine from our foods. Beelman and his colleagues hypothesize that ergo-rich foods, like the porcini mushrooms in Italy, give locals an edge against neurodegenerative diseases.
You can turn any sturdy mushroom into “bacon” with this easy technique. Try it with shiitakes and cremini, which will cook more quickly than portobellos. Enjoy your mushroom bacon on top of this centenarian-inspired soup: Green Tea Miso Soup with Mustard Greens.
Prep Time | 10 minutes |
Cook Time | 30 minutes |
Passive Time | 15 minutes |
Servings |
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- 4 cups portobello mushrooms stems removed, caps cut into ½-inch slices
- 2 teaspoons Liquid Smoke
- 4 teaspoons low sodium soy sauce
- 1 teaspoon smoked paprika
- 2 teaspoons maple syrup
- 2 teaspoons Worcestershire sauce
- 2 Tbsp. olive oil
- ½ teaspoon coarse sea salt
- freshly ground pepper to taste
Ingredients
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- Preheat the oven to 350ºF. Line a rimmed baking sheet with parchment paper or a silicone mat.
- In a large bowl, whisk together the Liquid Smoke, soy sauce, smoked paprika, maple syrup, Worcestershire sauce, olive oil, salt and pepper.Add the mushrooms and toss gently until all are evenly coated. Marinate for 15 minutes.
- Pour the mushrooms onto the baking sheet and separate so none are touching. Bake for 30 minutes, flipping after 15, until crispy.
For the crispiest results, be sure that none of the mushroom slices are touching on the baking sheet.
Try this recipe with cremini, shiitake, or white button mushrooms. Smaller varieties will cook up faster, so check them after 15 minutes.
Save the Portobello stems to include in other dishes: chopped and sautéed into soups, stews, tomato sauces, and risottos.
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