This plant-based alternative to bacon is smoky, crispy, and perfect for adding to sandwiches, salads, or breakfast plates. Pink oyster mushrooms, with their meaty texture and umami flavor, make the perfect vegan bacon replacement.
Ingredients:
- 8 oz pink oyster mushrooms
- 2 tbsp soy sauce or tamari
- 1 tbsp maple syrup
- 1 tbsp olive oil or melted coconut oil
- 1 tsp smoked paprika
- 1/2 tsp liquid smoke (optional, for extra smokiness)
- 1/4 tsp black pepper
Instructions:
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Prepare the Mushrooms:
- Tear the mushrooms into thin strips. Cut off any tough substrate pieces.
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Make the Marinade:
- In a mixing bowl, whisk together soy sauce, maple syrup, oil, smoked paprika, liquid smoke, and black pepper.
- Dry Sauté the Mushrooms:
- Heat a nonstick or cast-iron skillet over medium heat (no oil).
- Add the mushrooms in a single layer.
- Use a spatula to press down on the mushrooms as they cook.
- Cook for 3–5 minutes, stirring occasionally, until the mushrooms release their moisture and the pan starts to dry out.
4. Add Marinade
- Add half of the marinade on top of the mushrooms to lightly coat both sides. Cook 2-3 minutes until marinade is soaked into mushrooms.
- Add the remaining marinade and cook another 1-2 minutes until desired level of crispiness.
5. Serve:
- Allow the mushroom bacon to cool slightly—it will crisp up more as it cools. Enjoy immediately or store in an airtight container for up to 3 days.
Alternative Cooking Method:
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Air-Fried
Coat mushrooms in marinade. Set your air fryer to 400°F. Place marinated mushrooms in a single layer in the air fryer basket and cook for 8–10 minutes.