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63% would make again

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
March 12, 2020
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

Mushroom “Bacon”
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 169
  • Fat 13g
  • Carbs 12g
  • Fiber 0g
  • Sugar 9g
  • Protein 1g

Estimated values based on one serving size.

Preparation

  1. Use a mandolin to cut the mushroom stems lengthwise into ¼-inch thick planks.
  2. 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.
  3. Gently toss the mushrooms in the marinade until evenly coated. Transfer to the refrigerator and marinate for at least 1 hour, up to overnight.
  4. Preheat the oven to 250°F (120°C). Set a wire rack over a baking sheet.
  5. Arrange the marinated mushrooms in a single layer on the wire rack.
  6. 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.
  7. 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.
  8. Enjoy!

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 169
  • Fat 13g
  • Carbs 12g
  • Fiber 0g
  • Sugar 9g
  • Protein 1g

Estimated values based on one serving size.

Preparation

  1. Use a mandolin to cut the mushroom stems lengthwise into ¼-inch thick planks.
  2. 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.
  3. Gently toss the mushrooms in the marinade until evenly coated. Transfer to the refrigerator and marinate for at least 1 hour, up to overnight.
  4. Preheat the oven to 250°F (120°C). Set a wire rack over a baking sheet.
  5. Arrange the marinated mushrooms in a single layer on the wire rack.
  6. 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.
  7. 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.
  8. Enjoy!
Mushroom “Bacon”

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