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.
Quick & Easy Mushroom Bacon
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
Dr. Julie Ann Avila says
Just checking on the nutrition facts: it says the serving size is 1 gram?
CLK says
Made these this afternoon for a MLT open face sandwich on toasted whole wheat bagel ... Used a non-stick pan. Really worked out great ... other than 8 oz of mushrooms is basically one serving! They definitely shrink once the water is out of them.
Next time will try them in oven just to experiment. I wiped the mushrooms down with a damp paper towel, and used a wire egg slicer to make uniform slices ... the mushrooms were firm and it worked pretty well. Very fast.
Jess @ IDTLC Support says
That sounds great! Yum!
Christiane says
Delicious! I added it to cooked veggies: excellent! Next time, I will make a double batch, for sure.
Barb Barz says
Thank you ! I am allergic to pork so can't wait to try this weekend!
Sam Turnbull says
Enjoy!
Jilla Tha Thrilla says
OH MY LANTA! STOP READING ALREADY AND MAKE THIS! YOU WONT BE SORRY! MEAT EATER FAMILY KEPT ASKING WHAT SMELLS SO GOOD! LOL! I ADDED A DASH OF SMOKED PAPRIKA ANS SEASONING SALT TO THE RECIPE. MLT WITH ONION, AVOCADO AND RANCH! IF MY EYES ROLL BACK IN MY HEAD ANT HARDER I MIGHT SEIZE UP! THANK YOU IT DOESNT TASTE LIKE CHICKEN!
Nina says
This is by far the best use of mushrooms I’ve heard of. Just made them to have on breakfast sandwiches and I’ll likely be sticking to it instead of turkey bacon (flexitarian here). My only swap was I couldn’t find liquid smoke so I used Inca Fire Salt which is a smoky mix of various chilis, salt and smoked paprika. Amazing.
Lizz says
This has been pretty much a weekly staple in my house! My non-vegan husband just opens the container and eats the left over mushrooms straight out of the fridge. I add a dash of smoked paprika to the marinade to kick up that smoky flavor a bit. But it’s great with or without!
Sam Turnbull says
So happy to hear that! Thank you Lizz 🙂
Ida says
Really tasty! Great texture, good level of smokiness (I used smoked paprika) - perfect in a vego carbonara. I didn't have time to get all the pieces to a crisp level in the oven, so I might try that next time, but the meatiness and bacony flavour was still ace after 20 or so minutes.
Eriel says
Absolutely love this recipe. I double the sauce and use it with tempeh and it's *chefs kiss* amazing. I prefer to cook it over the stove.
Sam Turnbull says
Love it!
Sue says
Baked these in the toaster oven, in the marinade. Nice smoky, salty flavor. Thanks Sam.
Kathryne says
Super tasty bacon-y mushrooms!! <3 I didn't have the smoke, but added a wee bit more maple syrup and it came out incredible. Used this batch for pizza toppings. Will be making again! xo