Mushroom Bacon

The options for fake meat have grown exponentially in the past ten years, but veggie-based bacon has not been a part of that growth. Ten years ago I was dehydrating eggplant to make vegan bacon, and it was great. But I really wish I had looked at mushrooms for my fake bacon, because it really is so much better. 

Pictured above are mandolined sliced King Oyster mushrooms, that were dipped in a soy sauce, maple syrup, olive oil and liquid smoke bath then baked at 350 degrees for about 10 minutes. Oh lordy, let me tell you, I nearly ate the whole sheet pan in one go!

The mushrooms soak up the marinade really fast and then it gets into the fungus so well, that even the burnt pieces are good, like real bacon. 

If you don't have liquid smoke, use some smoked paprika. But if there is any chance you will make this again - which I can almost 100% guarantee you will - get the bottle of liquid smoke, it contributes so much to the authenticity of flavor.

Mushroom Bacon
(makes 10-12 servings)

1/2 lb King Oyster Mushrooms
2 tablespoons soy sauce
2 tablespoons olive oil
3 tablespoons maple syrup
2 teaspoons liquid smoke
pinch cayenne or smoked paprika

Preheat the oven to 350 degrees. Trim the ends of the mushrooms flat, and then either use a mandoline or a sharp knife to make 1/4 inch slices lengthwise. 

Mix all of the marinade ingredients in a shallow bowl, and pass mushrooms through the marinade, allowing the excess to drip off, and place on a baking sheet. Marinated mushrooms can be placed really close to each other, but not touching, since they will shrink but you want them to crisp up, not steam. Bake for 10-12 minutes, checking them frequently at the 8 minute mark so that they do not burn, which will happen quickly. 

Allow to cool completely if you are not going to use them immediately. Store in an airtight container in the refrigerator if there are any leftovers!

Hugs!