Mushroom “Bacon”
Even if you aren’t vegan, this easy liquid-smoke technique for making vegan “bacon” will trick any bacon lover. Simply marinate trumpet mushrooms in a seasoned liquid smoke mixture, then bake in the oven until roasted to a crisp. Serve immediately on a BLT-style sandwich or make ahead and store as a topper for salads, soups, and baked potatoes.
Tasty Team
63% would make again
Total Time
2 hr 50 min
2 hr 50 min
Prep Time
10 minutes
10 min
Cook Time
1 hr 30 min
1 hr 30 min
Total Time
2 hr 50 min
2 hr 50 min
Prep Time
10 minutes
10 min
Cook Time
1 hr 30 min
1 hr 30 min
Ingredients
for 4 servings
- 4 king oyster mushrooms, caps removed and tough bottoms trimmed
- 2 teaspoons garlic powder
- 1 tablespoon smoked paprika
- ¼ teaspoon kosher salt
- ⅓ teaspoon black pepper
- ¼ cup vegetable oil (60 mL)
- ⅓ cup liquid aminos (80 mL)
- 2 tablespoons brown sugar
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
Nutrition Info
- Calories 207
- Fat 13g
- Carbs 14g
- Fiber 16g
- Sugar 10g
- Protein 1g
Estimated values based on one serving size.
Preparation
- Use a mandolin to cut the mushroom stems lengthwise into ¼-inch thick planks.
- In a large bowl, whisk together the garlic powder, smoked paprika, salt, pepper, vegetable oil, liquid aminos, brown sugar, maple syrup, and apple cider vinegar.
- Gently toss the mushrooms in the marinade until evenly coated. Transfer to the refrigerator and marinate for at least 1 hour, up to overnight.
- Preheat the oven to 250°F (120°C). Set a wire rack over a baking sheet.
- Arrange the marinated mushrooms in a single layer on the wire rack.
- Bake for 90–120 minutes, until the mushrooms have dehydrated and are slightly crisp on the edges, but still flexible. They will harden slightly as they cool.
- Serve the mushroom bacon as desired, such as on a “BLT” sandwich, in tofu scramble or breakfast burrito, as a salad topper or soup garnish, or as a topping for baked vegan mac and cheese.
- Enjoy!
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