Annie & Skyler We know—it’s nearly impossible to replicate the sensational flavor of a good, porky slice of bacon … but we also like a good challenge! With the abundance of this season’s oyster mushrooms, we perfected a delicious vegan alternative for all your bacon-esque needs.
Maple syrup, soy sauce, and smoky paprika pack the mushrooms full of divine umami goodness. It’s crispy but chewy and salty yet sweet. Pop them on everything from salads and sandwiches to soups and baked potatoes—or anywhere else you like traditional bacon.
Get Your ‘Shrooms If you don’t have your own wooded timber to hike through, head to local farmer’s markets for oysters and other wild mushrooms. You’ll find locally foraged ones, as well as cultivated mushrooms from spring through early summer.
Vegan Bacon in 3 Easy Steps!
Step 1: Clean and Stem Wipe away any dirt or debris left on mushrooms. Cut off and discard stems (or save for broth!, which tend to be fibrous and tough.
Step 2: Toss and Spread Mix up the seasoning mixture in a large bowl, add the mushrooms, and toss gently to coat., taking care not to break the mushrooms up too much. Arrange the mushrooms in a single layer on a parchment-lined baking sheet.
Step 3: Roast and Cool Roast the mushrooms in a hot oven, turning occasionally. When they’re almost crisp, shut off the oven with the mushrooms inside. Cooling the mushroom bacon in the oven allows it to finish cooking super evenly, so each pieces is crispy but chewy perfection.
YUM, an MBLT (mushroom-bacon BLT)!! Thank goodness for local greenhouse-grown tomatoes—almost as good as homegrown!
Oyster Mushroom Bacon
Ingredients
- 1 lb. oyster mushrooms
- 1 Tbsp. olive oil, corn oil, or peanut oil
- 2 Tbsp. maple syrup
- 2 tsp. soy sauce or tamari
- 1 tsp. smoked paprika
- ¾ tsp. freshly cracked black pepper
- ½ tsp. kosher salt
Instructions
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- Stem mushrooms and gently wipe clean as needed with a paper towel. Combine oil, maple syrup, soy sauce, smoked paprika, black pepper, and salt in a large bowl. Add mushrooms and toss gently to coat. Arrange on prepared baking sheet.
- Roast mushrooms until lightly browned around the edges and slightly crisp, turning once or twice, about 25 minutes. Shut off oven, leaving mushrooms inside. Let cool in oven until mushrooms are evenly crisp-chewy, about 30 minutes. Remove and let cool completely. (Store in an airtight container in the fridge up to 1 week. To reheat, warm in a skillet over medium-low heat or microwave until just sizzling, 30 seconds to 1 minute.)
