King Oyster Mushroom Bacon – Smoky Vegan Strips
Crispy king oyster mushroom bacon with a smoky soy and maple marinade, baked until caramelised at the edges. A simple vegan bacon alternative with real savoury depth.
Crispy King Oyster Mushroom Bacon is smoky, savoury, and lightly caramelised at the edges, with a surprisingly meat like texture. Thin slices of king oyster mushrooms are marinated in soy sauce, maple syrup, olive oil, a touch of miso and liquid smoke for that smokey flavour.
I used to love bacon – the crispy and fattier the better. Since going veggie, it’s one of the meat products I miss the most, although I don’t think my body misses all the saturated fats and known carcinogens that it is well known to contain.
This vegan bacon substitute doesn’t taste exactly like the real thing, but the texture closely mimics it, with crisp edges and a slightly chewy centre, and the marinade has a similar taste to smoked back bacon. It will work great on your breakfast, stirred through a carbonara, or thrown between some bread with some brown sauce or ketchup for a bacon sarnie.
Ingredients Breakdown
To make Crispy King Oyster Mushroom Bacon, you’ll need the following ingredients:
- 250g king oyster mushrooms
- 1½ tbsp soy sauce (or tamari)
- 1 tsp maple syrup
- ½ tsp brown sugar
- 1 tbsp olive oil
- ½ tsp miso paste or Marmite
- ¼–½ tsp liquid smoke
- ½ tsp smoked paprika
- 1 tsp blackening seasoning
- Freshly cracked black pepper (to finish)
If you don’t have blackening seasoning, you can quickly make your own. See the notes in the recipe card for a quick recipe.
Step-by-Step Instructions
Prepare the Mushrooms
Wipe the king oyster mushrooms clean with a damp cloth and trim the very end of the stems if dry. Slice lengthwise into 2–3mm strips using a sharp knife; thinner slices will crisp more, thicker slices will stay slightly chewier. Try to keep the thickness consistent so they cook evenly.
Make the Marinade
In a medium bowl, whisk together the soy sauce, maple syrup, brown sugar, olive oil, miso (or Marmite), liquid smoke, smoked paprika, and blackening seasoning until smooth. Make sure the miso fully dissolves so there are no salty pockets.
Coat Evenly
Add the sliced mushrooms to the bowl and toss gently with your hands or a spoon until every strip is coated. Let them sit for 5–10 minutes to absorb flavour. They should darken slightly and feel glossy but not swimming in excess liquid.
Arrange for Proper Crisping
Preheat the oven to 180°C (fan 170°C). Line a large baking tray with parchment paper and spread the slices in a single layer without overlapping. Overcrowding traps steam and prevents crisp edges; use two trays if needed.
First Bake
Bake for 12–15 minutes on the middle rack. The edges should begin to curl and darken. If liquid pools on the tray, carefully blot with kitchen paper to help them crisp.
Flip and Dry
Turn each strip over with tongs. Lower the oven to 160°C and bake for another 5–10 minutes. They are ready when the edges look browned and slightly firm but not burnt. Keep in mind they will firm up further as they cool.
Final Crisp – Optional
If you like your bacon super crispy, switch the oven to grill on a high setting for 1-2 minutes at the end. Just pay attention because burning is a real possibility here.
Finish and Cool
Transfer the strips to a wire rack or clean parchment and let them cool for 3–5 minutes. Finish with freshly cracked black pepper. Cooling is essential; this is when the final texture sets.
Make-Ahead & Storage
Store cooled mushroom bacon in an airtight container in the fridge for up to 4 days. Reheat in a dry frying pan over medium heat for 1–2 minutes or in a 170°C oven for 5 minutes to restore crispness. Air fryers are even better for reheating if you have one, although set it to 160°C and pay more attention as they are much quicker.
Air Fryer Version
If you want to make your king oyster mushroom bacon in the air fryer, it’s even quicker than in the oven and gives very crisp edges with less overall drying time.
Preheat the air fryer to 165–170°C for a few minutes. Arrange the marinated slices in a single layer in the basket — work in batches if needed, as overlapping will cause them to steam rather than crisp.
Cook for 6–7 minutes, then flip each strip and cook for another 3–5 minutes until the edges are darkened and slightly firm. If they are browned but still soft in the centre, reduce the temperature to 150–160°C and cook for 1–2 more minutes to dry them out gently.
Crispy King Oyster Mushroom Bacon
Ingredients
- 250 g king oyster mushrooms
- 1½ tbsp soy sauce or tamari
- 1 tsp maple syrup
- ½ tsp brown sugar
- 1 tbsp olive oil
- ½ tsp miso paste or Marmite
- ¼ tsp liquid smoke
- ½ tsp smoked paprika
- 1 tsp blackening seasoning
- Freshly cracked black pepper to finish
Instructions
- Preheat oven to 180°C (fan 170°C) and line a large baking tray with parchment paper.
- Wipe mushrooms clean and slice lengthwise into 2–3 mm strips. Keep thickness consistent for even cooking.
- In a bowl, whisk soy sauce, maple syrup, brown sugar, olive oil, miso, liquid smoke, smoked paprika, and blackening seasoning until smooth.
- Add mushroom slices and toss until evenly coated. Rest 5–10 minutes.
- Arrange slices in a single layer without overlapping. Bake 12–15 minutes until edges begin to darken.
- Flip slices, reduce oven to 160°C, and bake 5–10 minutes more until browned and slightly firm. They will continue to crisp as they cool.
- For extra crispiness, switch the oven to the grill setting and grill on a high heat for 1-2 minutes.
- Cool briefly, then finish with freshly cracked black pepper before serving.
Notes
- Add ¼ tsp chipotle powder for deeper heat and smokiness.
- Replace maple with 1 tsp date syrup for darker caramel flavour.
- No liquid smoke: increase smoked paprika to 1 tsp and add a pinch of chipotle powder.
- No miso or Marmite: use ½ tsp mushroom powder or simply omit; flavour will be lighter but still balanced.
The most common reason is overcrowding the tray or basket, which traps steam. Arrange the slices in a single layer and lower the heat slightly toward the end to dry them out. Like most vegan bacon alternatives, they also firm up as they cool, so give them a few minutes before judging the texture.
Yes. Increase the smoked paprika and add a small pinch of chipotle powder if available. It won’t have the same depth as liquid smoke, but it will still deliver a balanced, smoky flavour.
Aim for 2–3mm thickness for classic vegan bacon strips. Thinner slices turn crisp and delicate; thicker slices stay slightly chewy in the centre. Keep the slices even so they cook at the same rate.
Store cooled strips in an airtight container in the fridge for up to 4 days. Reheat in a dry pan or oven to bring back the crisp edges; avoid microwaving, as it softens the texture.
Use it where you’d normally add bacon for contrast and texture — layered in sandwiches, scattered over pasta, or added to breakfast plates.
Yes. Bake fully, cool completely, and store chilled. Reheat at 160–170°C for a few minutes just before serving to restore the texture.
