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+ servings
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