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.
Just 5 ingredients and toss it in a skillet to fry up smoky, chewy, salty, mouthwatering vegan and vegetarian-friendly bacon. Use as a topping on soups, salads, sandwiches, pasta, pizza, or serve it with tofu scramble for a vegan breakfast.
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons soy sauce
- 1/2 tablespoon maple syrup or agave
- 1/2 teaspoon liquid smoke
- 8 oz cremini or other type of mushrooms, sliced
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.
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!
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.
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.
Nutrition
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Hi Sam
Love your cook book and would like to try the coconut bacon bits, but I need to know if you use unsweetened “toasted” coconut. The bulk store only had the toasted, and I can’t seem to find any unsweetened large flake coconut in the grocery stores.
Hi Heather, the coconut shouldn’t be toasted (you toast it yourself in the oven). These are the coconut flakes I buy.
Can this be air fried? Temp and time?
Do you prefer baking or frying the mushrooms ? I tried frying and they’re delicious so I am nervous about trying the baking method now!!
I usually opt for frying because it’s faster but both turn out great! You can see I baked them in this recipe here. Enjoy!
Love your site and have saved several recipes. I must, however, point out that soy sauce is not vegan. Use Bragg’s Aminos, instead. Keep up the good work.
Hi Judy, thanks so much! Soy sauce is totally vegan, the ingredients for the Kikkoman brand (which is my favourite) are: Water, Soybeans, Wheat, Salt. You can see that information on their site. Due to the wheat, soy sauce isn’t gluten-free however, so many substitute Bragg’s aminos for a gluten-free alternative. Enjoy!
For some reason I have always disliked mushrooms. I’m very impressed with this! Taste great with your scrambled egg recipe wrapped in a tortilla topped with your cheese sauce. I’ve been vegan for 25 yrs, vegetarian before that. I’m broke but hope to purchase your book soon!
Aww thanks so much, Kim! Thrilled you’re enjoying so many of my recipes so much. 🙂 You may want to check your local library as I know many of them carry my book 🙂
Very , very yummy ! A nice change to saute mushrooms. There were none left. I served them on top of the Seitan steak .
Oh I love that idea!! Omnomnom!
Great idea! Thanks!!
Oh my God, you are a vegan site, yet, there are ads for meat-based and dairy companies like Ball Park franks, Tyson chicken, Klondike ice cream. Is there no end to what these corporate these bast+*$rds will do to make you eat their cruel and disgusting products??? I know it’s not your fault, but, there should be a way to prevent such companies from advertising on your site.
Oh no! Sorry to hear that, Christine. I do have blocks on animal-product ads but unfortunately, they sometimes sneak through anyway. 🙁 Everyone sees different ads based on their location, so I can’t catch them all myself. If you ever see any offensive ads again you can take a screenshot and email it to me, and I will have it blocked. Thanks so much!
I had the same thought. Another reason we should just get her book. Haha!
Absolutely delicious!
Yay!! Thrilled you enjoyed it 🙂
I have made your Cobb Salad often and I love these bacon bites! What I have said many times about your recipes is that so often a portion or a technique can be use in other ways. This is a great example. If I make your burrito bowl, for example, I might use these and your barbecue chickpeas instead of the black beans and of course they are delicious with scrambled tofu. These are so easy, fast, and flavorful!
Aww that’s awesome, Joanne!! Always so happy when I see you’re enjoying another one of my recipes 🙂