Easy vegan mushroom bacon! Learn how to make bacon out of oyster, shiitake, portobello and cremini mushrooms, which can be either baked or fried. Smoky, savory, with a hint of sweetness, it’s perfect for adding to sandwiches, or serving with vegan carbonara.

Vegan mushroom bacon

Have you ever tried making bacon out of mushrooms? If not, you need to give it a go! With just a few simple ingredients, mushrooms can be transformed into a meatless bacon alternative which you can add to a whole range of recipes. Or, you can eat it straight from the pan!

Mushroom bacon with pasta

In this post, I’ll show you how to make mushroom bacon using 4 mushroom varieties: oyster, portobello, shiitake and cremini. Each one has a unique texture and appearance, and you can pick and choose depending on personal preference, and what you want to serve the ‘bacon’ with. I also give instructions on how you can either bake or fry mushroom bacon.

King oyster mushroom bacon

This recipe takes under 30 minutes from start to finish. You can then go ahead and add the bacon to any meal of your choice, or even eat it as it is. I’m sure you’ll love it!

Ingredients for mushroom bacon

Mushrooms. I’ve tried making mushroom bacon with 4 different mushroom varieties, and each one turned out delicious. You can pick and choose which ones you use depending on personal preference.

King oyster, shiitake, portobello and cremini mushrooms
  1. King oyster mushrooms. This mushroom variety is distinguished by their thick stem and ‘meaty’ texture. Oyster mushroom bacon has a chewier texture than the other varieties.
  2. Shiitake mushrooms. If you want crispier mushroom bacon, shiitake mushrooms are probably the best option for you. They’re also very good at soaking up the flavors of the sauce.
  3. Portobello mushrooms. These have a large, flat cap and are often used as a meat substitute due to their texture and savory flavor. When sliced, they have the most ‘bacon-like’ appearance.
  4. Cremini mushrooms. Also known as baby bella, this is a common mushroom variety found in most supermarkets.

Ingredients for the sauce

  • Soy sauce. You can also use tamari or coconut aminos to make this recipe gluten-free.
  • Spices: cumin, smoked paprika and garlic powder. These work together really well to create a smoky, savory flavor.
  • Apple cider vinegar for a hint of tanginess.
  • Liquid smoke. This is a key ingredient for making mushroom bacon more realistic
  • Nutritional yeast. This is optional, but I love adding it for a more distinctive umami flavor. If you can’t find liquid smoke, add extra smoked paprika.
  • Maple syrup for a hint of sweetness. You can also use any other liquid sweetener of your choice.

How to make mushroom bacon

Prepare the sauce

To a mixing bowl, add the soy sauce, cumin, paprika, garlic powder, apple cider vinegar, liquid smoke, nutritional yeast and maple syrup to a large mixing bowl. Whisk together well, taste and adjust the ingredient amounts depending on personal preference.

Vegan bacon sauce

Prepare the mushrooms

Oyster mushroom. Start by slicing them thinly lengthways. Then, lay them out on a flat surface and brush generously on both sides with the sauce.

Shiitake mushrooms. Firstly, remove the stems, then slice the caps thinly. Mix together thoroughly with the sauce.

Portobello mushrooms. Slice the mushrooms thinly. You can either remove the stem, or keep it intact. Then, lay them out on a flat surface and brush on both sides with the sauce.

Cremini mushrooms. Firstly remove the stems, then thinly slice the caps. Mix together with the sauce.

How to bake mushroom bacon

Preheat the oven to 350 degrees F/180 degrees C and line a large baking tray with parchment paper. Add the mushrooms to the baking tray in a single layer. The baking time will depend on the mushroom variety you use. For oyster and portobello, bake for 25 minutes. For shiitake and cremini, bake for 15 minutes. Make sure to flip half way through.

How to fry mushroom bacon

Heat 1 tbsp olive oil in a large, non-stick skillet over a high heat. Add the mushroom bacon to the skillet in a single layer, cook for 2-3 minutes, then flip using a pair of kitchen tongs. Cook for around a minute more, or until it reaches your desired level of crispiness.

Recipe tips for success

  • To ensure the best level of crispiness, make sure to slice the mushrooms very thinly.
  • Don’t drench the mushrooms in the sauce because that can cause them to become soggy rather than crispy.
  • If baking, make sure not to overcrowd the baking tray. This is really important, because putting the mushrooms too close together will prevent them from crisping up.
  • The recipe card below makes four servings of mushroom bacon, regardless of which mushroom variety you use. If you want to only use one, simply multiply the amount by 4.
  • To make ahead, I would recommend preparing the mushrooms and storing them in an airtight container. Then, when ready to make, whisk together the sauce and cook according to the instructions above.
Vegan bacon with scallions

FAQs

Can this recipe be made gluten-free?

Yes, simply replace the soy sauce with either tamari or coconut aminos.

How long does mushroom bacon keep in the fridge?

Mushroom bacon is best eaten immediately, while it’s super crispy. However, you can keep it in the fridge for up to 2-3 days.

How to serve mushroom bacon

The great thing about mushroom bacon is that it’s super versatile – you can use it in the same way as ordinary bacon. Some of my favorite serving suggestions are:

Add it to vegan carbonara. Mushroom bacon pairs really well with creamy pastas for a dish that’s super comforting and ideal for a weeknight dinner.

Vegan breakfast plate

Use it as a filling for baked potatoes. Baked potatoes make a great lunch or dinner. This vegan bacon pairs really well with fillings such as hummus, baked beans or

Use it as as topping for potato waffles. For a great finishing touch, drizzle with ketchup and dairy-free mayonnaise.

Use it as a filling for vegan buckwheat crepes.

Serve it as a part of a vegan fry up. You can’t go wrong with a savory vegan breakfast featuring homemade veggie bacon! Add it to your breakfast plate together with scrambled tofu, avocado toast and chickpeas in a rich tomato sauce.

Oyster mushroom bacon

If you give this vegan mushroom bacon a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating. I’d love to hear from you!

Oyster mushroom bacon

Get the Recipe: Mushroom Bacon

Easy vegan mushroom bacon! Learn how to make bacon out of oyster, shiitake, portobello and cremini mushrooms, which can be either baked or fried. Smoky, savory, with a hint of sweetness, it's perfect for adding to sandwiches, or serving with vegan carbonara.

Ingredients

Sauce

  • 1/4 cup soy sauce
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 3 tbsp apple cider vinegar
  • 1/2 tsp liquid smoke
  • 1/4 cup nutritional yeast
  • 2 tbsp maple syrup

Mushrooms

  • 2 large king oyster mushrooms
  • 2 cups shiitake mushrooms
  • 2 large portobello mushrooms
  • 2 cups cremini mushrooms
  • 1 tbsp olive oil, optional, for frying

Equipment

  • Mixing bowl
  • Baking tray
  • Conventional oven
  • Skillet

Instructions 

The sauce

  • To a mixing bowl, add the soy sauce, cumin, paprika, garlic powder, apple cider vinegar, liquid smoke, nutritional yeast and maple syrup to a large mixing bowl. Whisk together well, taste and adjust the ingredient amounts depending on personal preference.

Oyster mushroom bacon

  • Start by slicing the mushrooms thinly lengthways. Then, lay them out on a flat surface and brush generously on both sides with the sauce.
  • TO BAKE: Preheat the oven to 350 degrees F/180 degrees C and line a large baking tray with parchment paper. Add the mushrooms to the baking tray in a single layer. Bake for 25 minutes, flipping half way through.
  • TO FRY: Heat the olive oil in a large, non-stick skillet over a high heat. Add the mushroom bacon to the skillet in a single layer, cook for 2-3 minutes, then flip using a pair of kitchen tongs. Cook for around a minute more, or until it reaches your desired level of crispiness.

Shiitake mushroom bacon

  • Remove the stems from the mushrooms, then slice the caps thinly. Mix together thoroughly with the sauce.
  • TO BAKE: Preheat the oven to 350 degrees F/180 degrees C and line a large baking tray with parchment paper. Add the mushrooms to the baking tray in a single layer. Bake for 15 minutes, flipping half way through.
  • TO FRY: Heat the olive oil in a large, non-stick skillet over a high heat. Add the mushroom bacon to the skillet in a single layer, cook for 2-3 minutes, then flip using a pair of kitchen tongs. Cook for around a minute more, or until it reaches your desired level of crispiness.

Portobello mushroom bacon

  • Slice the mushrooms thinly. You can either remove the stem, or keep it intact. Then, lay them out on a flat surface and brush on both sides with the sauce.
  • TO BAKE: Preheat the oven to 350 degrees F/180 degrees C and line a large baking tray with parchment paper. Add the mushrooms to the baking tray in a single layer. Bake for 25 minutes, flipping half way through.
  • TO FRY: Heat the olive oil in a large, non-stick skillet over a high heat. Add the mushroom bacon to the skillet in a single layer, cook for 2-3 minutes, then flip using a pair of kitchen tongs. Cook for around a minute more, or until it reaches your desired level of crispiness.

Cremini mushroom bacon

  • Firstly remove the stems, then thinly slice the caps. Mix together with the sauce.
  • TO BAKE: Preheat the oven to 350 degrees F/180 degrees C and line a large baking tray with parchment paper. Add the mushrooms to the baking tray in a single layer. Bake for 15 minutes, flipping half way through.
  • TO FRY: Heat the olive oil in a large, non-stick skillet over a high heat. Add the mushroom bacon to the skillet in a single layer, cook for 2-3 minutes, then flip using a pair of kitchen tongs. Cook for around a minute more, or until it reaches your desired level of crispiness.

Video

Calories: 141kcal, Carbohydrates: 21g, Protein: 8g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Sodium: 831mg, Potassium: 806mg, Fiber: 5g, Sugar: 11g, Vitamin A: 253IU, Vitamin C: 1mg, Calcium: 31mg, Iron: 2mg