If you’re looking for a vegetarian alternative to bacon, without relying on “fake meat” products from the store, this mushroom bacon recipe is for you. Unlike other recipes online, there’s no need to marinate mushrooms in liquid smoke or maple syrup.
Instead, it comes down to simply choosing the right variety of mushrooms and roasting them with olive oil and a sprinkle of salt. It’s truly that simple!
So if you’ve been disappointed with other versions, don’t give up until you give this one a try.
⭐⭐⭐⭐⭐ Featured Review “I’m blown away. If I hadn’t made it myself I would argue that this is real bacon. Life changing.” – Rebecca
Mushroom Bacon Ingredients
- Shiitake mushrooms. Do not buy another variety of mushroom and expect the same results. You must use fresh shiitake mushrooms to achieve a bacon flavor, as they already have a naturally smoky taste. I repeat: do not use any other type of mushroom.
- Olive oil. You’ll use this for roasting the mushrooms, but any other mild-flavored oil will work as well.
- Salt. I use fine sea salt (Real Salt brand) for this recipe. It tastes different than white table salt, so if you use a different type of salt, start with less.
Detoxinista Tip
I’ve also read that pink oyster mushrooms taste like bacon if you have access to those. (These are not to be confused with king oyster mushrooms, which I’ve heard taste more like licorice.) I haven’t seen these at my local grocery store, so I haven’t had the chance to try them yet. Let me know if you do!
How to Make Mushroom Bacon
Step 1:
For the best results, buy whole shiitake mushrooms, rather than sliced mushrooms, when possible, so that you can cut them extra-thin.
Look for the largest shiitake mushrooms you can find, since they will shrink as they cook.
Remove the stems from each mushroom cap and save them for another use, such as a vegetable sauté or homemade vegetable stock, if you prefer. Then, thinly slice each mushroom cap into 1/4-inch pieces.
Step 2:
Transfer the sliced mushrooms to a large baking sheet and drizzle them with two tablespoons of olive oil. (No parchment paper required here.)
Rub the oil into each piece quickly, as the mushrooms are very absorbent and will absorb the oil quickly. You’ll want each piece to be lightly coated, so they’ll crisp up evenly.
Season the mushrooms generously with the salt, and toss well again, so that both sides of the mushroom slices are seasoned.
Step 3:
Spread the mushrooms out into a single layer, ensuring there is no overlap in the pan. Then, bake at 375°F for 15 minutes.
Use a fork to flip each slice over for the crispiest and most even results. Then return the pan to the oven and bake for an additional 5 to 10 minutes, until the mushrooms appear darker and crispy around the edges.
It’s okay if the centers don’t look crisp yet; they will crisp even more as they cool.
Step 4:
Let the vegan mushroom bacon cool on the pan to finish crisping up, and then you can dab away any excess oil with a towel.
Serve this bacon just like you would regular bacon, even though the pieces are way smaller. Think of them as bacon crumbles!
Storage Tips
Likely, you won’t have leftovers. It’s hard to stop snacking on these directly from the pan, just like real bacon.
However, you can store any remaining mushroom pieces in an airtight container in the fridge for up to 5 days. In my experience, some of the pieces still stay crispy even when chilled!
How to Use Mushroom Bacon
- Make a vegetarian BLT. Add the mushroom pieces to toasted bread, with lettuce, tomato, and sriracha mayo , for the best vegan sandwich.
- Add it to salads. These crispy bacon bits are the perfect crunchy topping,
- Make vegan Carbonara. Toss the mushrooms into a bowl of vegan alfredo pasta for a Carbonara flavor. (This is delicious, even with leftover mushrooms that aren’t as crispy anymore.)
- Try it as a soup topping. A sprinkle of “bacon bits” is perfect on vegan corn chowder !
- Serve them as a breakfast side. This would pair well with a tofu scramble or sweet potato hash .
IngredientsUS CustomaryMetric1x2x3x
- 4 ounces shiitake mushrooms*
- 2 tablespoons olive oil , plus more for greasing the pan
- ¼ heaping teaspoon fine sea salt
Instructions
- Preheat the oven to 375ºF and grease a large baking sheet with olive oil. On a cutting board, remove the mushroom stems, then slice the mushroom caps into 1/4-inch thin slices.
- Transfer the sliced mushrooms to the greased baking sheet, and toss them with the 2 tablespoons of olive oil and salt. Use your hands to make sure they are coated evenly, then arrange them in a single layer without overlapping the pieces.
- Bake the mushrooms at 375ºF for 15 minutes, then use a fork to flip each slice over. Return to the oven for 5 to 10 more minutes, until the mushroom bacon looks darker and golden, without burning. It should feel like it’s getting crispy around the edges, but it’s okay if the centers are still soft. They will crisp up as they cool.
- Allow the bacon to cool completely on the pan, at least 15 minutes. Then pat with a towel to remove any excess oil and serve. Mushroom bacon has the best texture the same day you cook it, but you can store leftovers in an airtight container in the fridge for up to 5 days.
Video
Notes
Nutrition
More Recipes to Try
- Vegan Alfredo Sauce
- Vegan Quesadillas
- Vegan Pad Thai
Mushroom Bacon (tastes like the real thing!)
Ingredients
- 4 ounces shiitake mushrooms*
- 2 tablespoons olive oil , plus more for greasing the pan
- ¼ heaping teaspoon fine sea salt
Instructions
- Preheat the oven to 375ºF and grease a large baking sheet with olive oil. On a cutting board, remove the mushroom stems, then slice the mushroom caps into 1/4-inch thin slices.
- Transfer the sliced mushrooms to the greased baking sheet, and toss them with the 2 tablespoons of olive oil and salt. Use your hands to make sure they are coated evenly, then arrange them in a single layer without overlapping the pieces.
- Bake the mushrooms at 375ºF for 15 minutes, then use a fork to flip each slice over. Return to the oven for 5 to 10 more minutes, until the mushroom bacon looks darker and golden, without burning. It should feel like it’s getting crispy around the edges, but it’s okay if the centers are still soft. They will crisp up as they cool.
- Allow the bacon to cool completely on the pan, at least 15 minutes. Then pat with a towel to remove any excess oil and serve. Mushroom bacon has the best texture the same day you cook it, but you can store leftovers in an airtight container in the fridge for up to 5 days.
