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Mushroom Bacon is crispy, chewy, and smoky, and a great plant-based alternative with lots of flavor without the saturated fat. This recipe is super easy to make and makes a great flavored vegan or vegetarian alternative to the traditional bacon.
And you can avoid all the processed bacon alternatives from the ones you buy at the grocery store by making it at home with whole natural ingredients.
Mushrooms are a great alternative to meat. Be sure to check out my Carne Asada Mushrooms & tofu jerky for some other meat alternatives.
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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
How to make
In a large bowl, combine oil, soy sauce, maple syrup, liquid smoke, paprika, and black pepper.
Can I use different oil? Yes, really any oil will work here. I suggest another mild-flavored oil like, avocado oil, grapeseed oil, or refined coconut oil.
Add the mushrooms and toss to coat. Cover the bowl with plastic wrap or place the mushrooms and marinade in a ziptop bag. Let the mushrooms marinate at least 30 minutes in the fridge or up to 24 hours. The longer you let the mushrooms marinate, the more flavor they will have.
Preheat the oven to 375°F and line a sheet pan with parchment paper.
Drain any excess marinade from the mushrooms, and spread them in a single layer on the prepared pan and bake for 15 minutes, flip, and bake for another 7 to 10 minutes, or until the mushrooms look dark and the edges are crisp. Let cool for 10 minutes. As the mushrooms cool, they will become crispier.
Storage
Store any leftovers in an air tight container in the fridge for up to 5 days.
Or for longer storage, place in an airtight container in the freezer for up to 3 months.
This plant-based bacon is at its most tasty when it’s enjoyed warm but it can also be enjoyed cold. You can reheat it in a skillet over medium heat until hot if desired.
What mushrooms can I use?
I like the big portobella mushroom caps for this bacon. They have a great size and meaty texture that works well for this recipe. They’re easy to find at most grocery stores and budget friendly.
Shiitake mushrooms also have a great texture and are fairly easy to find at the store.
Pretty much any mushroom will work for this recipe. Cremini mushrooms, Italian brown mushrooms, and button are small and will make a nice crumbled bacon bits-type of result.
King Oysters or pink oyster mushrooms will also work if you can find them.
Can I make these on the stove?
My preference is to make this recipe in the oven, as I think it makes a better bacon. But, yes, you can also make this in a skillet on the stove top.
Heat a large skillet over medium-high heat, when hot, add the mushrooms in a single layer in the pan. Sauté for 5 to 10 minutes, or until golden. Flip and continue to cook for another 5 minutes or until crispy.
Serving suggestions
These mushrooms are great anywhere you might use bacon.
Make a great BLT sandwich. Or is that MLT? Mushroom bacon, lettuce, and tomato on your favorite bread. In some of the pictures you’ll see I like to serve it on Cottage Cheese Bread.
My favorite, fancy BLT sandwich: smear chipotle mayo on one slice of bread and regular mayo on the other. Add smashed avocado, Mushroom bacon, lettuce and tomato, and a fried egg. So good!
Add crumbled pieces to a salad just like bacon bits. They are perfect in this Cobb Salad Recipe. Or top a bowl of Mushroom Soup with some pieces.
Serve it on a the side of breakfast with some scrambled eggs and hashbrowns or some Breakfast Barley. Even try adding some pieces directly to the eggs and scrambling them in. Or make a great breakfast sandwich with fried eggs and a slice of cheese with the bacon.
Use this as a crumbly topping on baked potatoes, pasta, or casseroles.
Use some in my Meatless Meat Sauce over pasta.
Don’t forget a bacon burger with some strips, probably over a black bean patty.
Does it taste like bacon?
Not exactly. Though this vegan bacon is simple to make with just a handful of ingredients that you probably already have in your kitchen, it isn’t going to fool anyone into thinking its bacon.
Now, as someone who hasn’t had bacon in over 30 years, I will say that it’s super yummy with a great satisfying meaty texture from the mushrooms. And it has that nice smoky flavor.
It’ll satisfy your cravings if you’re trying to avoid processed meat for whatever reason.
Changes to the recipe
As always, feel free to have fun with this recipe. I suggest making it as written first, then trying changes as desired.
You can swap the maple syrup for brown sugar or honey.
Add garlic powder or onion powder to the marinade. Try adding chili powder, Sriracha, or cumin. Anyone for pumpkin spice bacon? Add a spoonful of nutritional yeast powder for a little cheesy flavor.
Add in some brewed coffee or instant espresso or coffee powder.
Pour in some BBQ sauce or teriyaki sauce. Toss in some chopped jalapeños.
More great mushroom recipes
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Recipe
Mushroom Bacon
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons low-sodium soy sauce
- ½ teaspoon pure maple syrup
- ½ teaspoon liquid smoke
- ¼ teaspoon smoked paprika
- ¼ teaspoon ground black pepper
- 4 ounces portabella or shiitake mushrooms cut into ¼-inch-thick slices
Instructions
- In a large bowl, combine oil, soy sauce, maple syrup, liquid smoke, paprika, and black pepper. Add the mushrooms and toss to coat. Cover the bowl with plastic wrap or place the mushrooms and marinade in a ziptop bag. Let the mushrooms marinate at least 30 minutes in the fridge or up to 24 hours. The longer you let the mushrooms marinate, the more flavor they will have.1 tablespoon olive oil, 2 tablespoons low-sodium soy sauce, ½ teaspoon pure maple syrup, ½ teaspoon liquid smoke, ¼ teaspoon smoked paprika, ¼ teaspoon ground black pepper, 4 ounces portabella or shiitake mushrooms
- Preheat the oven to 375°F and line a sheet pan with parchment paper.
- Drain any excess marinade from the mushrooms, and spread them in a single layer on the prepared pan and bake for 15 minutes, flip, and bake for another 7 to 10 minutes, or until the mushrooms look dark and the edges are crisp. Let cool for 10 minutes. As the mushrooms cool, they will become crispier.
Notes
Heat a large skillet over medium-high heat, when hot, add the mushrooms in a single layer in the pan. Sauté for 5 to 10 minutes, or until golden. Flip and continue to cook for another 5 minutes or until crispy. Store in an air tight container in the fridge for up to 5 days. Or for longer storage, place in an airtight container in the freezer for up to 3 months. Reheat in a skillet over medium heat until hot.
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Debi
This is so delicious. I hope you give it a try. I loved it in a BLT. And, great with breakfast. No matter what your reason for wanting to try this – less fat, more plant-based, no meat, no pork, less saturated fat, less processed – it’s a great tasting treat. ~ Debi, author, Life Currents