First make the bacon. Preheat your oven to 350º F. Remove the stems from the mushrooms gently, and then cut the mushroom caps into thin strips, on a slight bias. You should be able to get about 6-8 good strips per mushroom.

Mix the olive oil, tamari, coconut oil, liquid smoke, salt and pepper in a medium mixing bowl until well blended and emulsified.

Toss the mushroom strips into the liquid until well blended. Place the strips on a glass baking dish or parchment-lined cookie sheet. Bake in the oven for 20-25 minutes, until the mushrooms are cooked and starting to get a little bit chewy on the edges.

Remove from the oven, and using the tines of a fork, press down on each mushroom strip, to flatten them out and give them a little fork mark.

Let them cool off for about 20-30 minutes. They will crisp up a little but should still be a little chewy.

Cut the figs in half in a way that you can place them on a plate without having them tip over. I cut mine horizontally and made a little cut on the top and bottom so they would sit easily.

Clean the basil so you have as many nice-sized leaves as you do the number of figs. Arrange the basil leave on a plate or serving platter.

Take each fig and carefully spoon just enough cheese on to the fig to cover about a third of the fig. You can also do this using a pastry bag with a star tip. Place each fig on a basil leaf.

Then, place a piece of shiitake bacon on top of each fig.

Finish it off with a drizzle of something sweet like agave nectar, pomegranate syrup, honey, or balsamic reduction. Enjoy immediately, or store at room temperature for up to an hour.