Bacon wrapped mushroom skewers recipe

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  • Yield: 4 appetizer-size skewers


  • 1 bunch enoki mushrooms, approx. 250 g/9 oz
  • 12 rashers/slices mock smoky bacon or 12 rashers/slices ready-made vegan bacon
For the Marinade
  • 2 tablespoons tomato ketchup
  • 2 tablespoons brown sauce
  • 4 small bamboo skewers, soaked in water lightly oiled baking sheet
How to Make It
  1. First make the marinade. Mix together the tomato ketchup and brown sauce in a small bowl.
  2. Clean and trim the enoki mushrooms. Lay on a chopping board and slice the enoki into small 2-cm/¾-inch clumps (preferably still held together at the bottom).
  3. Unwrap the mock smoky bacon dough and using a very sharp large knife, slice the dough to make long, thin rasher-like strips. You can freeze the sliced pieces, and use as needed for other bacon dishes.
  4. Lay a slice on the chopping board, then place a small clump of enoki at one end and roll the slice up to enclose the enoki. Slide onto a skewer to fix in place. Repeat so there are three or four rolls on each skewer.
  5. Lightly brush the skewers with the marinade and lay on a lightly oiled baking sheet. Place under a preheated hot grill/broiler and cook for a few minutes on each side, until they are starting to crisp and brown. Serve immediately.

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