Vegan Hotspot By Chloe Shares Magic Mushroom Bacon Recipe Ahead Of L.A. Opening
By CHLOE, the insanely popular vegan restaurant run by Chloe Coscarelli out of New York City, is quickly expanding. And this spring the NYC-based L.A.-native will be opening her first spot in Los Angeles, an outpost in Silver Lake's Whole Foods. The restaurant will offer a core menu of items reflective of the NYC flagship, we're told, but "accented with seasonal LA-influenced Market Specials."
You can expect to see the Guac Burger, Quinoa Taco Salad, Mac n' Cheese, and Air-Baked Fries, as well as a selection of sweets... but the best item may be the smallest, simplest offering on the menu: the mushroom bacon. This comes on top of the mac n' cheese (where you can order extra, and should), as well as the kale caesar salad. It is hands down the best vegetarian bacon out there, and we recently learned how easy it is to make at home.
Their vegan bacon is made out of shiitake mushrooms, a little salt and oil, and heat. You'll want the result to be similar to the ideal piece of bacon: crispy but not burned.
From Chef Chloe Coscarelli of by CHLOE.
- Slice shiitake mushrooms a quarter-inch thick, and toss with olive oil and sea salt.
- Spread the pieces on a rimmed baking sheet in an even layer and bake in a 350-degree oven.
- Check on them every five minutes, and rotate the pan if one side is cooking faster than the other.
- Remove mushrooms from the oven when they’re crispy and golden brown and reduced in size by about half (approximately 15 minutes).
Not to mess with perfection, but after trying this several times, we can highly recommend you also toss a little bit of smoked paprika on the mushrooms before baking.
By CHLOE plans to open up their first L.A. spot in late May or early June, we were told this morning.