Author: Chewy, smoky, salty, quick & easy mushroom bacon is getting served up today! While I love inventing new and adventurous recipes like my seitan steaks, I sometimes forget that not everyone knows the basics. I have been whipping up this vegan mushroom bacon for years but it just occurred to me that I've never shared it with you! How terrible is that!? How dare I not share this deliciousness with you!? Mean, Sam. You're being a meany.
Well, I did sort of share the recipe as part of my cobb salad, (although it was tweaked a bit), but as this bacon can be used everywhere it deserves its own dedicated post. So meany no more.
This mushroom bacon is quick to make. Most mushroom bacon is baked in the oven, and while you can totally do that (I provide those instructions too), I generally prefer to toss it in a skillet as it's faster and easier.
This vegan mushroom bacon is so simple too with just 5 ingredients. It's so quick and easy to make that I often make it as a last-minute add on to amp up any dish.
Mushroom bacon isn't as crispy as my coconut bacon or rice paper bacon (both of which are found in my cookbook), or even my banana peel bacon, but the meaty texture of mushrooms is so satisfying that it really has that bacon vibe.
Where to use mushroom bacon:
- Sprinkle it over pasta such as my carbonara recipe.
- Add it to salads.
- Layer it onto a sandwich.
- Serve it with my tofu scramble or vegan fried egg.
- Add extra oomph to my breakfast sandwich.
- Top a pizza.
- Garnish potato soup.
- Eat it straight from the pan.
How to make mushroom bacon:
Slice the mushrooms. I used cremini mushrooms but almost any other kind of mushroom would work well too. Portobellos, button, shiitake, or king oyster would all be yummy and provide different texture and size of bacon bits.
In a medium bowl, mix together the olive oil, soy sauce, maple syrup, and liquid smoke.
Add the sliced mushrooms to the bowl and gently toss to evenly coat the mushrooms.
For Fried Mushroom Bacon:
Heat a large skillet or non-stick frying pan over medium-high heat. When the pan is hot add the mushrooms and any leftover marinade.
Tip: If your pan is not that large, you may want to work in batches as you will get the best results if the mushrooms are in a single layer on the bottom of the pan.
Fry 5 - 10 minutes letting them get golden on one side before flipping. Try not to stir the mushrooms too much as letting them rest will allow them to really brown up. It may get a little smoky, so be sure to turn on your hood fan.
For Baked Mushroom Bacon:
Spread the mushrooms slices in a single layer over a parchment paper-lined baking sheet, and pour over any leftover marinade. Add to the oven and bake for 18 - 25 minutes until dark golden and reduced in size.
Mushroom bacon is most delicious enjoyed still warm but it can also be enjoyed cold. Store in an air-tight container in the fridge up to 4 days. Reheat if needed.
Bon appetegan!
Sam.
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Quick and Easy Mushroom Bacon
Servings:
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Ingredients
- 1 ½ tablespoons olive oil
- 1 ½ tablespoons soy sauce
- ½ tablespoon maple syrup or agave
- ½ teaspoon liquid smoke
- 8 oz cremini or other type of mushrooms, sliced
Instructions
- In a medium bowl, mix together the olive oil, soy sauce, maple syrup, and liquid smoke. Add the sliced mushrooms to the bowl and gently toss to evenly coat the mushrooms.
For Fried Mushroom Bacon (the quicker method):
- Heat a large skillet or non-stick frying pan over medium-high heat. When the pan is hot add the mushrooms and any leftover marinade. Tip: If your pan is not that large, you may want to work in batches as you will get the best results if the mushrooms are in a single layer on the bottom of the pan. Fry 5 - 10 minutes letting them get golden on one side before flipping. Try not to stir the mushrooms too much as letting them rest will allow them to really brown up. It may get a little smoky, so be sure to turn on your hood fan. Remove from the pan and enjoy!
For Baked Mushroom Bacon:
- Preheat your oven to 375F (190C). Line a large baking sheet with parchment paper.
- Spread the mushrooms slices in a single layer over the prepared baking sheet, and pour over any leftover marinade. Add to the oven and bake for 18 - 25 minutes until dark golden and reduced in size.
Notes
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕
Rose says
Hi! Could this be made in an air fryer?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Rose! I haven’t tested it in the air fryer, so I can’t say for sure, but it should work with a little experimenting 😊
Ash K says
Super quick, easy, and flavorful! A nice addition to avocado toast
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Ash! Yay!! So happy you enjoyed it, and I love it on avocado toast too 😄
Colleen says
YUMMMMMM!!!! Can These be frozen for future soups?
Jess @ It Doesn't Taste Like Chicken says
It should work! For best results, freeze flat on parchment paper and then reheat in a skillet or oven/toaster oven (a microwave would make them soggy).