I'll be honest—I was skeptical about mushroom bacon until I actually tried making it. How could a mushroom possibly taste like bacon? Turns out, with the right seasonings and cooking method, it absolutely can. Not in an "if you squint and pretend" kind of way, but genuinely good on its own terms.
The first time I made these crispy, smoky slices, I ate half the batch standing over the stove before they even made it to my BLT. They're salty, savory, and have that satisfying crunch that makes bacon, well, bacon.
Now this is my go-to when I want that bacon flavor and texture without the actual bacon. Whether you're vegan, trying to eat less meat, or just curious, this recipe is worth making. Trust me on this one.
Crispy and Smoky Like Real Bacon – The marinade does serious work here. Liquid smoke, soy sauce, and maple syrup create this deeply savory, smoky flavor that hits all those bacon notes. And when you cook them right, they get genuinely crispy—not chewy, not soggy, but actually crispy. That's the whole point.
Healthier Than Traditional Bacon – You're getting all the satisfaction without the saturated fat and nitrates. Mushrooms are low in calories, have zero cholesterol, and actually contain some fiber and nutrients. IMO, this is one of those rare situations where the healthier option is also the more delicious option.
Ready in 20 Minutes – This isn't one of those recipes that requires advance planning or all-day marinating. Slice the mushrooms, toss them in the marinade, cook them, done. Twenty minutes from start to finish. Perfect for when you want bacon vibes without the commitment.
Naturally Vegan and Plant-Based – No weird ingredients, no lab-created meat substitutes, just mushrooms and pantry staples. It's whole food plant-based by default, which means it works for pretty much any dietary preference. Vegan, vegetarian, flexitarian—everyone's happy.
Incredibly Versatile – Use this anywhere you'd use regular bacon. BLTs, breakfast sandwiches, salad topping, crumbled into pasta, wrapped around dates—whatever your bacon dreams involve, mushroom bacon can handle it. It's a legitimate substitute, not just a sad compromise.
Budget-Friendly – Mushrooms are way cheaper than bacon, especially the fancy stuff. A pound of mushrooms costs less than a quality pack of bacon and makes about the same amount of "bacon" strips. Your wallet will thank you.
Mushroom Selection: Portobello mushrooms (the caps) are ideal because they're meaty and slice into bacon-like strips. King oyster mushrooms are even better if you can find them—they have the perfect texture and size. Regular button or cremini mushrooms are too small and won't give you that bacon strip experience. Shiitake could work but are more expensive.
Slicing Technique: This matters more than you'd think. Slice your mushrooms about ⅛ to ¼ inch thick—thin enough to get crispy, thick enough to have some substance. If you're using portobello caps, remove the gills first (they're edible but can make things messy). Slice with the grain to create those bacon-like strips.
Liquid Smoke: Don't skip this. It's what makes mushroom bacon taste smoky instead of just like seasoned mushrooms. A little goes a long way—½ teaspoon is plenty. You can find it in most grocery stores near the barbecue sauces.
Cooking Method: You can bake these in the oven or pan-fry them. Pan-frying gives you more control and crispier results, but baking is more hands-off. I usually pan-fry, but I'll give you both methods in the instructions.
Fresh vs. Marinated: These are best eaten fresh and crispy. They don't stay crispy like real bacon does when stored, so make them right before you plan to eat them.
Clean your mushrooms with a damp paper towel—don't wash them or they'll absorb too much water. If using portobello caps, remove the dark gills with a spoon (optional but keeps things cleaner). Slice the mushrooms about ⅛ to ¼ inch thick. For portobellos, slice into strips that resemble bacon. For king oyster mushrooms, slice them lengthwise to create long, thin strips.
In a medium bowl, whisk together the soy sauce, maple syrup, olive oil, liquid smoke, smoked paprika, garlic powder, black pepper, and cayenne if using. This should smell incredible already—smoky, sweet, and savory all at once.
Add the sliced mushrooms to the marinade and toss gently to coat every piece. Let them sit for 5-10 minutes. The mushrooms will absorb the marinade—that's exactly what you want. Toss them once or twice during this time to ensure even coating.
Pan-Fry Method (Recommended for Crispiness): Heat a large skillet over medium-high heat. You don't need additional oil—there's enough in the marinade. Arrange the mushroom slices in a single layer (work in batches if needed—don't overcrowd). Cook for 3-4 minutes without moving them, then flip and cook another 3-4 minutes. They should be deeply browned and crispy around the edges. The longer you cook them, the crispier they get, but watch carefully so they don't burn.
Oven Method (More Hands-Off): Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Arrange the marinated mushroom slices in a single layer—don't overlap them. Bake for 15-20 minutes, flipping halfway through, until they're darkened and crispy around the edges. They'll crisp up more as they cool slightly.
Remove from heat and let them cool for just a minute or two—they'll crisp up even more. Serve immediately while they're at peak crispiness. The texture changes as they sit, so these are best enjoyed fresh.
Pro tip: If you want them extra crispy, after the initial cooking, crank the heat to high for the last minute (if pan-frying) or broil them for 1-2 minutes (if baking). Watch them like a hawk during this step—they can go from perfect to burnt quickly.
In a Vegan BLT – This is the classic move. Crispy mushroom bacon, fresh lettuce, ripe tomato, and vegan mayo on toasted bread. It's genuinely satisfying and not just "good for vegan food"—it's actually good food, period. Add avocado if you're feeling fancy.
For Breakfast – Serve alongside tofu scramble, vegan eggs, or even regular eggs if you're not fully plant-based. Add some toast and fruit, and you've got a proper breakfast. The smoky, salty flavor works perfectly in the morning.
Crumbled on Salads – Break up the crispy strips and scatter them over a Caesar salad, Cobb salad, or any green salad that needs some crunch and flavor. They add texture and that savory element that makes salads more interesting.
In Vegan Burritos or Wraps – Chop them up and add them to breakfast burritos with scrambled tofu, potatoes, and veggies. Or use them in lunch wraps with hummus, veggies, and avocado. They bring that smoky, savory note that rounds everything out.
As a Pasta Topping – Crumble crispy mushroom bacon over creamy pasta dishes like carbonara or mac and cheese (vegan versions, obviously). It adds texture and a flavor punch that makes the whole dish better.
Just for Snacking – Not gonna lie, these are dangerously snackable on their own. Make a batch and just eat them straight. It's a healthier alternative to chips or actual bacon, and honestly just as satisfying when you need something salty and crunchy.
Best Consumed Fresh: Let's be real—these are absolutely best right after cooking when they're at peak crispiness. They don't stay crispy like real bacon does, so plan to make them right before serving.
Refrigerator: If you have leftovers, store them in an airtight container in the fridge for up to 3 days. They'll soften considerably, but the flavor stays good. They work fine as a salad topping or mixed into dishes where crispiness isn't crucial.
Reheating for Some Crispiness: Pop them back in a hot skillet for 1-2 minutes per side or in a 375°F oven for 5 minutes. They won't be quite as crispy as fresh, but you can get close. Air fryer works great too—2-3 minutes at 375°F.
Don't Microwave: Seriously, don't. The microwave makes them soggy and sad. If you're reheating, use the oven, stovetop, or air fryer.
Make-Ahead Marinade: You can make the marinade ahead and store it in the fridge for up to a week. When you're ready, just slice fresh mushrooms, marinate for 5 minutes, and cook. This makes the actual cooking process even faster.
Freezing (Not Recommended): These don't freeze well. The texture gets weird when thawed. Just make fresh batches as needed—it only takes 20 minutes anyway.
Look, I'm not going to sit here and tell you mushroom bacon tastes exactly like pork bacon. It doesn't. But here's the thing—it doesn't have to. It's good on its own terms. Crispy, smoky, salty, satisfying. That's what matters.
I make this all the time now, even though I'm not vegan or vegetarian. Sometimes you just want that bacon flavor and texture without the heaviness or the guilt. And when you want it, this delivers.
Make a batch this weekend. Put it on a BLT, crumble it over a salad, or just eat it standing over the stove like I do. You might surprise yourself with how much you actually enjoy it.
Happy cooking!
Kip
This Mushroom Bacon is a delicious plant-based bacon alternative that's crispy, smoky, and incredibly flavorful. Made with portobello or king oyster mushrooms marinated in a savory-sweet sauce and cooked until crispy, it's perfect for BLTs, breakfast, salads, or snacking.