The best mushroom bacon you’ve tried

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If you told me a few years ago that mushrooms can taste like bacon, I think you haven’t tasted real bacon lately. However, this approach proved to be wrong.

This mushroom bacon not only tastes the best, but also the easiest to prepare.

You don’t have to marinate mushrooms in maple syrup or liquid smoke to create a “bacon” flavor. Instead, just select the right mushrooms and bake them in olive oil and sprinkle with salt. It’s really that simple!

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“I was blown away. If I didn’t do it myself, I would say it was real bacon. Life changes.” – Rebecca

Mushroom Bacon Ingredients

Here is what you need:

shiotake mushrooms. Don’t buy all kinds of other mushrooms and expect the same results. You have to use fresh Shietake mushrooms to get the bacon flavor because they already have a natural smoky flavor. I repeat: Don’t use any other type of mushrooms.
olive oil. You will use it to bake mushrooms, but any other mild-tasting oil will work as well.
Salt. I use fine sea salt (real salt brand) in this recipe. It tastes different from white meal salt, so if you use other types of salt, start with fewer cases.

While you might be tempted to use extra ingredients like liquid smoke, soy sauce, smoked paprika or maple syrup to create a smoky “bacon flavor”, be sure to try this simple recipe first.

Mushroom bacon ingredients labeled in glass bowl.

Poison tip

I also read that if you can use pink oyster mushrooms, just like bacon. (These should not be confused with the Oyster Mushroom King, which I’ve heard of taste more like licorice.) I haven’t seen these mushrooms at a local grocery store yet, so I haven’t had a chance to try them. Let me know if you want to!

How to make mushroom bacon

Step 1:

For best results, buy whole Shietake mushrooms where possible instead of sliced mushrooms so you can cut them out super thinly.

Look for the largest Shietake mushrooms you can find as they shrink while cooking.

Remove the stems from each mushroom cap and save them for another purpose, such as vegetable sauté or homemade vegetable soup (if you prefer). Then, cut each mushroom cap into 1/4-inch pieces.

Remove from mushrooms and cut into thinly sliced stems.

Step 2:

Transfer the sliced mushrooms to a large baking sheet and drizzle them with two tablespoons of olive oil. (No parchment is required here.)

Because the mushrooms are very absorbent, rub the oil into each piece and will absorb the oil quickly. You will want each piece to be painted lightly so they will hold evenly.

Season the mushrooms generously with salt and mix again to season both sides of the mushroom slices.

Step 3:

Sprinkle the mushrooms into single layers to make sure there is no overlap in the pan. Then, bake at 375°F for 15 minutes.

Use a fork to flip each slice to the crispest and even the largest result. Then return the pan to the oven and bake for another 5 to 10 minutes until the mushrooms look darker and crisper around the edges.

If the center doesn’t look crisp, it’s OK. They will be crispier when they cool.

Step 4:

Let the vegetarian mushroom bacon cool on the pan to make it crispy, then you can wipe off the excess oil with a towel.

Even if the pieces are smaller, you can eat this bacon like regular bacon. Think of them as bacon crumbs!

Storage Tips

Probably, you won’t have leftovers. Just like real bacon, it’s hard to stop snacking directly from the pot.

However, you can store the remaining mushroom fragments in an airtight container in the refrigerator for up to 5 days. In my experience, even refrigerated, it will still remain crispy!

How to use mushroom bacon

Now that you have made mushroom bacon, here are some ways to use it.

Make a BLT. Toast mushroom cubes with lettuce, tomato and Sriracha mayonnaise for the best vegan sandwiches.
Add it to the salad. These crispy bacon crumbs are the perfect crunchy filling,
Make vegan Carbonara. Throw the mushrooms into a bowl of vegan Alfredo pasta to achieve the flavor of carbonara. (It’s delicious, even if the remaining mushrooms aren’t as crispy anymore.)
Try it as a soup topping. Vegan corn chowder is perfect!
Use them as breakfast noodles. This will go well with the tofu scramble or sweet potato hash.

4 ounce shiitake mushroom*
2 spoon olive oil plus more paint
¼ Pile of teaspoons Fine sea salt

Preheat the oven to 375ºF and add oil with olive oil. On a cutting board, remove the mushroom stems and cut the mushroom cap into 1/4-inch slices.
Transfer the sliced mushrooms to a greased baking dish and throw away with 2 tablespoons of olive oil and salt. Make sure they are evenly coated with your hands and place them in a single layer without overlapping.
Bake mushrooms at 375ºF for 15 minutes and flip each slice with a fork. Return to the oven for another 5 to 10 minutes until the mushroom bacon looks darker and golden without burning. It feels like it gets crispy around the edges, but if the center is still soft, it can. They will be crispy when cooled.
For at least 15 minutes, allow the bacon to cool completely on the pan. Then pat with a towel to remove excess oil and eat. Mushroom bacon has the best texture on the same day of cooking, but you can store leftovers in an airtight container in the refrigerator for up to 5 days.

The nutritional information is half half without taking into account the fact that some oil will remain on the pan instead of on the mushrooms. This information is calculated automatically, just an estimate, not a guarantee.
*Don’t substitute another mushroom in this recipe without expecting a different effect. Shiitake mushrooms give you a natural “bacon flavor” when they are crispy, while various other mushrooms don’t.