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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 try this one.
⭐⭐⭐⭐⭐ 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.
Note: 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 is required here.)
Rub the oil into each piece quickly, as the mushrooms are very absorbent and will soak it up quickly. You’ll want each piece to be lightly coated so it crisps evenly.
Season the mushrooms generously with salt, and toss well again so both sides of the mushroom slices are seasoned.
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Step 3:
Spread the mushrooms into a single layer in the pan, ensuring there is no overlap. Then, bake at 375°F for 15 minutes.
Use a fork to flip each slice for the crispiest, 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.
Serving Tips
Let the mushrooms cool in the pan until they finish crisping, then dab away any excess oil with a towel.
Serve this vegan bacon just like you would regular bacon, even though the pieces are smaller. Think of them as bacon crumbles!
Storage Tips: You’re likely not to have leftovers, but 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.
Crispy Mushroom Bacon (That Tastes Real!)
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.
Video
Notes
Nutrition
More Recipes to Try
If you try this Mushroom Bacon recipe, please leave a comment and star rating below, letting me know how you like it!
Just awesome! Who knew? Great with eggs in the AM. I cook one of your recipes almost every day because they are simply the best tasting and the healthiest I can find.
I loved this recipe. I put too much salt on it though. Next time I’m going to try Portobello mushrooms since my shiitake mushrooms were too small.
Just perfect! Made the most amazing blt! I can’t believe it. Simple, fast, delicious, vegan.
Jennifer said it best “Wow!”. I couldn’t put it any better myself. I’ve tried commercial bacon alternatives and have tried making my own (rice paper, coconut, etc). Nothing comes close to this. I am beyond thrilled. Thank you!!!!! Fantastic recipe. I’m in awe!!!
This is amazing! I can’t believe it actually tastes like bacon.
Will make again and again and again!
This was delicious and simple to make!
Love it!
Could this be made in an air fryer?
I love this mushroom bacon recipe, so delicious and so simple. I like it better than any other kind of bacon. Even my pork-loving husband loves it. Yum!! This is definitely a family favorite!
What a discovery! I LOVE bacon, but this recipe might just remove the need for it. It is that good! The bacon flavor is there, and it really surprised me.
I split my batch. 1 half a did as written, and I tossed a little liquid smoke into the other portion. The liquid smoke wasn’t bad, but the flavor note really wasn’t needed. I think perhaps my shitake weren’t as large or I sliced them too thinly because they browned far more quickly than the recipe suggests. That could also be a hot running oven.
Thank you for this idea!
Can you freeze the bacon after it is cooked.