Learn how to make this plant-based bacon alternative with mushrooms. It’s easy to make and is perfect served on or in salads, sandwiches, pasta and more!
- 2 tablespoons olive oil or avocado oil
- 1 tablespoon apple cider vinegar (or white)
- 1 tablespoon Tamari (soy sauce (if not gluten-free), coconut aminos and liquid aminos work as well)
- 1 tablespoon maple syrup
- 3/4 teaspoon liquid smoke
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 oz. fresh shiitake mushrooms
- Preheat the oven to 350ºF and line a large baking sheet with a silicone mat or parchment paper.
- In a reusable bag (we used a Stasher Bag), add in all of the ingredients except for the mushrooms. Seal and shake until uniform. Set aside.
- Carefully remove the stems from the mushrooms and then slice the caps into 1/4-inch strips. Transfer the mushrooms slices into the bag with the marinade and seal. Shake vigorously until the mushrooms are evenly coated. Allow the mushrooms to marinate for 1 hour.
- Next, transfer the sliced mushrooms to the lined baking sheet and arrange them in a single layer. Be sure that there are no overlapping pieces. Place the mushrooms into the oven for 15 minutes.
- Line a large plate with a paper towel and set it aside. Remove the baking sheet from the oven and carefully flip the mushrooms. Remove any crispy pieces and set them aside on the plate. Place the baking sheet back into the oven for 15-20 minutes, checking it every 5 minutes and removing crispy pieces as you go. Be careful! It may appear crispy on the edges and soft in the center but that is okay! It will crisp up as it cools.
- Be sure to allow the mushroom bacon to cool completely.
- The mushroom bacon is best served fresh but if needed, store it in an airtight container at room temperature for up to a 5 days.
- The nutrition facts are for 6 small servings (mushroom bacon used as garnish).
- Category: Side
- Method: Oven
- Cuisine: Vegan, Gluten-free