This simple recipe infuses mushrooms with a bacon-y flavor. See how to easily make vegan mushroom bacon with a few simple ingredients.
You can make almost anything taste like bacon — of the vegan variety. Tempeh, tofu, large coconut flakes, wavy-cut carrots … the possibilities are, if not endless, then certainly plentiful. Mushrooms are my favorite food to “baconize” — the mouth feel and texture are so appealing.
Mushroom varieties to use: Cremini (AKA baby bella) and portobello mushrooms work well. So do shiitake, oyster, and chanterelle mushrooms, though they’re more of a splurge, price-wise. You can definitely use a combination of varieties. Ordinary white mushrooms will do as well, though they’re not quite as earthy or flavorful — they are the most economical, though.
Though pre-sliced white or cremini mushrooms are an option, they’re often less fresh (once mushrooms are cut, they’re more perishable) and harder to clean. Shiitake, oyster, and chanterelle mushrooms are cleaner when purchased, but as mentioned earlier, they’re pricier.
Barbecue seasoning blends: These spice blends are readily available in the spice section of well- stocked supermarkets. One of the most commonly found brands is McCormick. This kind of seasoning comes in several varieties, including original Barbecue, Smoky Maple, Mesquite, and others. They’re all good; choose your favorite!
Double the recipe if you’re a mushroom fan: This recipe uses 8 ounces of mushrooms, the standard weight of a package. If you like this recipe, feel free to double it, though cleaning, stemming, and slicing a pound of mushrooms is a bit of a project.
Ways to use vegan mushroom bacon: Top pasta dishes, pizza, savory hot cereal, grain dishes, and more. Layer some into sandwiches and wraps, and serve it alongside tofu scrambles. Make sure to see a few recipes using vegan mushroom bacon following the recipe box.
- 1 1/2 tablespoons agave or maple syrup
- 1 1/2 tablespoons soy sauce
- 1 tablespoon neutral vegetable oil
- 8 ounces mushrooms (see options in Notes), stemmed, cleaned and sliced
- 1 1/2 teaspoons barbecue seasoning (see Note)
- Clean and stem the mushrooms. Slice thinly; if the caps are large, cut them in half before slicing.
- Combine the syrup, soy sauce, and oil in a medium skillet. Stir to combine.
- When the mixture start to bubble, add the mushrooms and stir to coat. Cook over medium heat, stirring often, until they begin to brown and get crisp here and there, about 8 minutes.
- Sprinkle in the seasoning, and stir quickly to distribute. Cook for another minute or two over low heat, then remove from the heat.
Choose from among cremini (AKA baby bella), portobello, shiitake, oyster, and chanterelle mushrooms, or use a combination. Ordinary white mushrooms will do in a pinch!
Barbecue seasoning blends are readily available in the spice section of well- stocked supermarkets. One of the most commonly found brands is McCormick. This kind of seasoning comes in several varieties, including original Barbecue, Smoky Maple, Mesquite, and others. They’re all good; choose your favorite.
Here are some recipes using vegan mushroom “bacon”