Vegan Mushroom Bacon
This Pink Oyster Mushroom Bacon is pretty darn close to the real thing! It's addicting, crispy, chewy and perfect for your next vegan BLT!
Equipment
- cast iron pan or skillet
- small bowl
- marinade brush
Ingredients
- 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
Instructions
- 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.