I made Pink Oyster Mushroom Bacon that’s crispy, chewy and so convincing even bacon snobs will blink.
I am obsessed with Pink Oyster Mushroom Bacon because it fools my brain in the best way. I crave that salty-crisp chew, the way Mushroom Bacon snaps and then melts back into me.
I love how weirdly satisfying pink mushrooms look on the plate, like they shouldn’t be that addicting but they are. I eat it straight from the tray.
And yeah, I admit I sneak bites at midnight. Smells of liquid smoke and smoked paprika make my kitchen lie to me and say this is real bacon.
Pure food sin. Cannot stop.
Won’t stop. Worth every messy, guilty bite.
Ingredients
- Pink oyster mushrooms — meaty, crispy when fried, honestly the “bacon” heart of this dish.
- Plus soy sauce or tamari adds salty, savory umami that makes it taste like bacon.
- Basically maple syrup gives sticky sweetness and that faint caramelized bacon note.
- Liquid smoke brings the campfire, smoky thing you expect from bacon, a little goes far.
- Olive or avocado oil helps crisp the edges and keeps mushrooms from sticking.
- Smoked paprika adds gentle smoke and color without being overpowering.
- Garlic powder gives quick, mellow garlicky warmth, not raw or sharp.
- Onion powder adds subtle savory depth, like background flavor glue.
- Black pepper gives a little bite and spice lift, keeps it interesting.
- Salt brightens everything, taste as you go since mushrooms soak it up.
- Cornstarch or arrowroot powder, optional, helps make the strips extra crunchy.
Ingredient Quantities
- 10 to 12 ounces pink oyster mushrooms, torn into thin, bacon like strips
- 2 tablespoons soy sauce or tamari
- 1 tablespoon pure maple syrup
- 1 teaspoon liquid smoke
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper
- 1/8 to 1/4 teaspoon fine salt, or to taste
- 1 teaspoon cornstarch or arrowroot powder, optional for extra crispiness
How to Make this
1. Preheat oven to 400 F and line a rimmed baking sheet with parchment paper or a silicone mat; if you prefer pan frying, have a large nonstick skillet ready over medium heat.
2. Tear the pink oyster mushrooms into thin, bacon like strips, getting them as narrow and long as you can so they crisp up and bend like real bacon. Try not to wash them under running water; just wipe or brush off any grit.
3. In a mixing bowl combine 2 tablespoons soy sauce or tamari, 1 tablespoon pure maple syrup, 1 teaspoon liquid smoke, 1 tablespoon olive oil or avocado oil, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, and 1/8 to 1/4 teaspoon fine salt. Stir until mixed.
4. If you want extra crispiness, whisk 1 teaspoon cornstarch or arrowroot powder into the marinade so it dissolves; it helps the mushrooms dry into a crunchier texture.
5. Add the mushroom strips to the bowl and toss gently but thoroughly so every piece gets coated. Let them sit for 5 to 10 minutes to absorb the flavors; you can toss once midway for even coverage.
6. Arrange the strips in a single layer on the prepared baking sheet, leaving space between pieces so they roast instead of steam. If pan frying, add a tiny splash of oil to the hot skillet and lay the strips in a single layer.
7. Roast in the oven for 12 to 18 minutes, checking and flipping at about 8 to 10 minutes, until edges are darkened and strips are crisp-chewy. If pan frying, cook 3 to 5 minutes per side until browned and slightly crisp, lowering heat if they start to burn.
8. For extra color and chew, switch the oven to broil for 1 to 2 minutes at the end, watching like a hawk so they dont burn. If pan frying, press down gently with a spatula for the last minute on each side to get good contact.
9. Remove from heat and let the mushroom bacon rest a couple minutes on paper towel or a rack to crisp up more. Taste and adjust salt if needed, then use immediately on a vegan BLT, in salads, or snack straight from the sheet.
Equipment Needed
1. Rimmed baking sheet lined with parchment paper or a silicone mat
2. Large nonstick skillet (if you prefer pan frying)
3. Mixing bowl
4. Whisk or fork (for the marinade and optional cornstarch)
5. Tongs or two forks for tossing and flipping
6. Chef knife or kitchen shears for tearing mushrooms into strips
7. Measuring spoons and a tablespoon measure
8. Spatula and paper towels or a cooling rack for resting the mushroom bacon
FAQ
How To Make Mushroom Bacon Recipe Substitutions and Variations
- Pink oyster mushrooms: shiitake strips, king oyster sliced thin, portobello cut into thin strips, if you cant find pink oysters any meaty mushroom works
- Soy sauce or tamari: coconut aminos, liquid aminos, low sodium soy, or a mix of beef or mushroom broth plus a pinch of salt for depth
- Pure maple syrup: agave nectar, brown rice syrup, honey (if not vegan), or a little brown sugar dissolved in warm water
- Liquid smoke: smoked paprika (add a bit more oil), a few drops of chipotle hot sauce for smokiness, or omit and add extra smoked paprika and a tiny pinch of ground cumin
Pro Tips
1. Dry them good before you marinate. Pink oysters hold water like crazy, so pat them with paper towels or let them sit on a rack for 10 minutes. If they’re still wet the marinade will steam them and they won’t crisp up.
2. Tear them thin and consistent. The thinner and more even the strips, the more bacon-like they get. Bigger pieces will stay floppy in the middle while edges burn, so take an extra minute to make them uniform.
3. Use that cornstarch trick if you want crunch. Dissolve 1 teaspoon cornstarch in the marinade and toss the mushrooms in it; it helps form a light crispy crust when roasted or pan fried. But don’t overdo it or they’ll feel powdery.
4. Watch the finish instead of the clock. Oven temps, mushroom size, and even parchment vs silicone change timing. Flip halfway, then broil for 30 to 90 seconds if you want extra color, but stand there and watch so they don’t go from perfect to burnt in one minute.
How To Make Mushroom Bacon Recipe
I made Pink Oyster Mushroom Bacon that’s crispy, chewy and so convincing even bacon snobs will blink.
4
servings
68
kcal
Equipment: 1. Rimmed baking sheet lined with parchment paper or a silicone mat
2. Large nonstick skillet (if you prefer pan frying)
3. Mixing bowl
4. Whisk or fork (for the marinade and optional cornstarch)
5. Tongs or two forks for tossing and flipping
6. Chef knife or kitchen shears for tearing mushrooms into strips
7. Measuring spoons and a tablespoon measure
8. Spatula and paper towels or a cooling rack for resting the mushroom bacon
Ingredients
-
10 to 12 ounces pink oyster mushrooms, torn into thin, bacon like strips
-
2 tablespoons soy sauce or tamari
-
1 tablespoon pure maple syrup
-
1 teaspoon liquid smoke
-
1 tablespoon olive oil or avocado oil
-
1 teaspoon smoked paprika
-
1/2 teaspoon garlic powder
-
1/2 teaspoon onion powder
-
1/4 teaspoon freshly ground black pepper
-
1/8 to 1/4 teaspoon fine salt, or to taste
-
1 teaspoon cornstarch or arrowroot powder, optional for extra crispiness
Directions
- Preheat oven to 400 F and line a rimmed baking sheet with parchment paper or a silicone mat; if you prefer pan frying, have a large nonstick skillet ready over medium heat.
- Tear the pink oyster mushrooms into thin, bacon like strips, getting them as narrow and long as you can so they crisp up and bend like real bacon. Try not to wash them under running water; just wipe or brush off any grit.
- In a mixing bowl combine 2 tablespoons soy sauce or tamari, 1 tablespoon pure maple syrup, 1 teaspoon liquid smoke, 1 tablespoon olive oil or avocado oil, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, and 1/8 to 1/4 teaspoon fine salt. Stir until mixed.
- If you want extra crispiness, whisk 1 teaspoon cornstarch or arrowroot powder into the marinade so it dissolves; it helps the mushrooms dry into a crunchier texture.
- Add the mushroom strips to the bowl and toss gently but thoroughly so every piece gets coated. Let them sit for 5 to 10 minutes to absorb the flavors; you can toss once midway for even coverage.
- Arrange the strips in a single layer on the prepared baking sheet, leaving space between pieces so they roast instead of steam. If pan frying, add a tiny splash of oil to the hot skillet and lay the strips in a single layer.
- Roast in the oven for 12 to 18 minutes, checking and flipping at about 8 to 10 minutes, until edges are darkened and strips are crisp-chewy. If pan frying, cook 3 to 5 minutes per side until browned and slightly crisp, lowering heat if they start to burn.
- For extra color and chew, switch the oven to broil for 1 to 2 minutes at the end, watching like a hawk so they dont burn. If pan frying, press down gently with a spatula for the last minute on each side to get good contact.
- Remove from heat and let the mushroom bacon rest a couple minutes on paper towel or a rack to crisp up more. Taste and adjust salt if needed, then use immediately on a vegan BLT, in salads, or snack straight from the sheet.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 95g
- Total number of serves: 4
- Calories: 68kcal
- Fat: 3.8g
- Saturated Fat: 0.5g
- Trans Fat: 0g
- Polyunsaturated: 0.4g
- Monounsaturated: 2.5g
- Cholesterol: 0mg
- Sodium: 445mg
- Potassium: 260mg
- Carbohydrates: 6.9g
- Fiber: 0.8g
- Sugar: 3.9g
- Protein: 3.1g
- Vitamin A: 0IU
- Vitamin C: 1.6mg
- Calcium: 10mg
- Iron: 0.5mg
