Even if you’re not the biggest fan of mushrooms, you will be SHOCKED at how authentic this vegan “bacon” tastes. Does it taste exactly like bacon? No. But it’s so remarkably close, it will definitely satisfy your taste buds if you’re trying to avoid processed meat.
Ingredients You’ll Need
What do you need to make mushroom bacon?
Shiitake mushrooms Olive oil Salt
That’s it! No complicated marinade is required. While you may be tempted to use extra ingredients like liquid smoke, soy sauce, smoked paprika, or maple syrup, to create a smoky “bacon flavor,” be sure to try this simple recipe as written first. The key to this method is using shiitake mushrooms, which taste like bacon when they are cooked until crisp. If you use another variety of mushrooms, like portobellos, button mushrooms, or cremini mushrooms, you will NOT achieve the same bacon flavor. Note: I’ve also read that pink oyster mushrooms taste like bacon if you have access to those. (These are not to be confused with king oyster mushrooms, which I’ve heard taste more like licorice.)
How to Make Mushroom Bacon
- Slice the mushrooms. For the best results, buy whole shiitake mushrooms, rather than sliced mushrooms, when possible, so you can slice them extra-thin. Look for the largest shiitake mushrooms you can find, since they will shrink as they cook. Remove the stem from each mushroom cap, and save the stems for another use, like a veggie saute or homemade vegetable stock, if you like. Then, thinly slice each mushroom cap into 1/4-inch pieces.
- Season. Transfer the sliced mushrooms to a large baking sheet and drizzle them with 2 tablespoons of olive oil. (No parchment paper required here.) Rub the oil into each piece quickly, as the mushrooms are very absorbent and will soak up the oil quickly. You’ll want each piece lightly coated, so they will crisp up evenly. Season the mushrooms generously with the salt, and toss well again, so that both sides of the mushroom slices are seasoned.
- Bake. Spread the mushrooms out into a single layer, so there is no overlap in the pan, then bake at 375ºF for 15 minutes. Use a fork to flip each slice over, if you want to achieve the crispiest and most even results. Then return the pan to the oven and bake for another 5 to 10 minutes, until the mushrooms look darker and crispy around the edges. It’s okay if the centers don’t look totally crisp yet; they will crisp even more as they cool.
- Enjoy! Let the vegan mushroom bacon cool on the pan to finish crisping up, and then you can dab away any excess oil with a towel. Serve this bacon just like you would regular bacon. The leftovers will not remain as crispy as they are the first day you cook them, but you can store any remaining mushroom pieces in an airtight container in the fridge for up to 5 days. Usually, there are no leftovers! It’s too delicious to keep snacking on them directly from the pan– just like real bacon.
How to Use Mushroom Bacon
Now that you’ve made mushroom bacon, here are some ways to use it.
Make a BLT. Add the mushroom pieces to toasted bread, with lettuce, tomato, and sriracha mayo, for the best vegan sandwich. Add it to salads. These crispy bacon bits are the perfect crunchy topping, Make vegan Carbonara. Toss the mushrooms into a bowl of vegan alfredo pasta, for a Carbonara flavor. (This is delicious, even with leftover mushrooms that aren’t as crispy anymore.) Try it as a soup topping. A sprinkle of “bacon bits” is perfect on vegan corn chowder! Serve them as a breakfast side. This would pair well with a tofu scramble or sweet potato hash.
Looking for more vegetarian recipes? Try Vegan Alfredo Sauce, Vegan Quesadillas, or Vegan Pad Thai for more options. If you try this Mushroom Bacon recipe, please leave a comment and star rating below letting me know how you like it!
