Beer-infused vegan cheese meets buttery garlic knots in a match made in heaven.

To Make the Shiitake Bacon:

1. Marinate thinly sliced Shiitake mushrooms in a mixture of your choice of seasonings, allowing them to absorb the flavors for at least an hour; then, gently spread them out on a baking sheet and slow-cook at 200°F for 45 minutes. To achieve perfectly caramelized Shiitake mushrooms, rotate them every 25 minutes for optimal browning and crispiness. Save the leftover sauce for serving with crusty bread. Designate a specific allocation of Shiitake bacon for future knot-securing purposes.
2. Preheat a 10-inch cast-iron skillet to a moderate warmth over the middle setting of your stovetop. Combining the residual marinade, rich garlic, and indulgent butter creates a mouthwatering fusion of flavors. Melt thoroughly, just beginning to exhibit a foamy texture. Present the tender cooked Shiitake mushrooms in a warm bowl, then artfully drizzle the rich, creamy butter mixture over their earthy caps. Add 1/2 cup of crumbled vegan Parmesan cheese and a sprinkle of fresh chives for added depth and freshness. Allowing the butter residue to remain in the cast-iron skillet, set it aside.

To Make the Knots:

1. Gently dust a sanitized countertop with a light layer of all-purpose flour. Partition the pizza dough into two symmetrical portions of equal size. Using a rolling pin, work in halves, gradually stretching and forming the dough into an elongated rectangle, approximately 8 inches by 4 inches in size. Cut the rectangle crosswise into 12 uniform strips using either a pizza cutter or a sturdy bench scraper. Repeating the process of gentle manipulation, a rectangular shape emerges as you fashion the dough into its final form. The remaining half is then transformed into strips, each one precision-cut to create uniform lengths. To ensure the dough strips do not stick together, lightly dust them with flour.
2. Preheat oven to 200°F. Weaving one strand at a time, craft a delicate cord. Tie the filet mignon coat with the compound of unsalted butter infused with the savory essence of parmesan and the earthy depth of shiitake mushrooms, subsequently securing the delicacy into a neat, symmetrical knot. Continuously roll and tie the dough until every last strand is intricately knotted. Arrange the knots in a single layer within the cast-iron skillet. Turn off the oven. Secure the knots firmly with plastic wrap, then permit them to repose within the oven’s gentle warmth for a duration of 2-4 hours, allowing the dough to double in size as it rises. Allow the wrapped dough to refrigerate for 12-14 hours, or until it has doubled in size.

To Make the Beer-Cheese Dip:

1. Melt vegan butter in a medium-sized saucepan over medium heat, allowing it to reach a gentle foam as it warms. Continuously whisking the flour, cook for a duration of 1 1/2 to 2 minutes, or until the mixture has turned a pale hue. Slowly whisk in the beer. Bring the heat to a vigorous medium-high setting and allow the liquid to reach a rolling boil. Immediately reduce heat to medium. Combine the mustard, Worcestershire sauce, and Sriracha, stirring to combine. and garlic. Whisk the mixture constantly, allowing it to thicken gradually over 4-5 minutes, as needed.
2. With a gentle stir, incorporate the salt and richly flavored vegan cream cheese into the mixture. Stir to thoroughly incorporate. Reduce heat to medium-low. With a gentle touch, add one small amount of vegan cheddar cheese or sauce at a time, folding it into the mixture with a spatula after each incremental addition. Season to taste with salt, black pepper, and any additional spices desired. Simmer gently on low heat, stirring every so often, until you’re ready to present the dish.
3. Ready to bake the knödel? Preheat oven to 425°F, adjusting the rack to the center position beforehand. Allowing the refrigerated knots to come to room temperature on the counter for 30 minutes. Evenly sprinkle the tops of the knots with the remaining 1/4 cup of Parmesan cheese. Bake for 25-30 minutes, or until the knots are fully cooked and a deep golden brown. Removed from the oven, the dish is brushed with a tablespoon of olive oil while still piping hot, and liberally sprinkled with an abundance of vegan Parmesan cheese. Indulge in the savory fusion of warm Shiitake bacon-garlic knots served alongside a rich and creamy hot beer cheese dip.