Mushroom "Bacon"

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COURTESY OF A JEW'S BOUCHE

COURTESY OF A JEW'S BOUCHE

There are lots of ways to approach a vegan bacon. You can make it out of seitan or tempeh, smoked mushrooms (oyster or shiitake mushrooms are great for this), even chickpeas or eggplant. 

As for the marinade, you can experiment. You might start with a ratio of ingredients with different flavors: 1 part liquid smoke, 3 parts sweet, 4 parts sour, 4 parts umami/salty. You can use whatever you like for these dimensions (e.g., brown sugar or maple syrup for sweet, cider vinegar or rice vinegar for sour, etc.). Then cook whatever way's appropriate: bake, fry grill, etc. In this case, I used regular button mushrooms and a simple marinade from Kim at Fit for the Journey.  

  • Duration
  • Cook Time
  • Prep Time
  • 2Servings

Ingredients

  • 1 cup fresh mushrooms
  • 2 tablespoons tamari
  • 1 tablespoon maple syrup
  • 1 teaspoon liquid smoke (you can substitute smoked paprika if you need to)
  • 1 teaspoon olive oil

Preparation

1. Preheat the oven to 400°F.

2. Prepare the marinade: Combine tamari, maple syrup, liquid smoke, and olive oil.

3. Slice mushrooms, toss well in the marinade, and let soak for 10-20 minutes. 

4. Transfer to a lined baking sheet and bake for 20-30 minutes. As always, keep an eye on these and stir them up every 10 minutes or so to make sure they don’t burn. Bake to your desired doneness – you might want less done and more chewy, more more done and more crispy. 

You might want to make extra – it’s hard not to snack these all away.