Learn this simple method to crispy mushroom bacon! Vegan Mushroom Bacon used oyster mushrooms for the ideal bite and chew for a vegan bacon that's like the real thing!
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The mushrooms for this recipe were gratefully supplied by Fungified Farm! Check out their site for all your shroomie needs!
Oyster Mushrooms are the perfect replacement for bacon. They have a meaty texture and soak up flavor like a sponge! For this recipe I'm using PINK OYSTER MUSHROOMS. If you are able to find this amazing variety near you, it's a must for this recipe. (Although, any variety of oyster mushroom will work just fine.)
Pink Oyster Mushrooms are a unique variety that has an almost, pork-like flavor that's emphasized even more when crispy!
I'm so lucky to have a local mushroom grower that can provide me the freshest and most amazing variety of mushrooms. Check out their website, or search locally for your own growers!
This vegan bacon swap is perfect for salads, vegan BLTs, over pasta or just as a snack! They are so addicting, just like bacon, that you'll be super lucky if you have enough to make it to your plate after you're done snacking.
How to make Vegan Mushroom Bacon
Making oyster mushroom bacon could not be simpler.
Prepare your marinade in a bowl by whisking all the ingredients together.
Prep the oyster mushrooms by removing and dirt or substrate and any tough stems. Use your hands to gently tear the mushrooms into strips.
Note- It's important not to leave any stems too thick or it will effect the texture of your finished product.
To cook the mushrooms, a heavy cast iron skillet works best! You will essentially be dry frying the mushrooms with a heavy weight (like a panini press!) and then brushing them with the marinade as you cook them to crispy perfection!
Check out the recipe card for exact times!
Important Note: You may need to do the cooking in batches if you have to many mushrooms to place in a single layer in the pan. If this is you, make sure you CAREFULLY, clean off your pan before starting the next batch. Any left over marinade in the pan may cause your next batch to burn if you leave it behind.
Vegan mushroom bacon can be enjoyed hot or cold and any leftovers (if it's even possible to have any!) can be stored in an airtight container in the fridge for up to 4 days.
In the last couple minutes of cooking watch carefully to prevent burning and keep the heat on low! The heat will build in your cast iron pan as time goes by, so low heat is more than enough.
Cook to your desire level of crispness or chewiness, just like you would regular bacon.
I hope you enjoy this crispy, delicious mushroom bacon on delicious vegan BLT this summer!
Did you make this recipe? Please leave a comment and ⭐⭐⭐⭐⭐ rating below! Take a picture and tag me on Instagram @samcookskindness !
Vegan Mushroom Bacon
- cast iron pan or skillet
- small bowl
- marinade brush
- ½ lb oyster mushrooms (preferably Pink!)
- 2 tablespoons tamari sub soy sauce
- 1 teaspoon liquid smoke
- 2 tablepoons maple syrup
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- sea salt
- Heat a seasoned cast iron skillet over low heat and let warm up while prepping your ingredients.
- Prep marinade by whisking together all ingredients. Prep Oyster mushrooms by cutting away any tough substrate and then tearing into strips. Be sure not to leave any stems too thick for the best results.
- Place mushrooms into a single layer on the skillet and apply a weight to the top (like a panini press or another pan). Dry fry on low heat for 3-4 minutes.
- Remove weight, flip mushrooms and reapply weight. Cook another 2 minutes.
- Remove weight and brush mushrooms with marinade, flip mushrooms and brush other side with marinade. Cook 2 minutes.
- Flip one last time, cooking another 1-2 minutes to desired level of crispiness. Lightly brush with marinade and sprinkle with salt to taste. Enjoy hot or cold!
- Important Note- Do not overcrowd your pan or skillet. If you need to cook the mushrooms in batches, carefully clean off skillet between batches to prevent burning.