Crispy King Oyster Mushroom Bacon
Crispy king oyster mushroom bacon made with a smoky soy and maple marinade, baked until caramelised at the edges with a slightly chewy centre. A simple vegan bacon alternative for breakfast, sandwiches, or pasta.
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
This Crispy King Oyster Mushroom Bacon is naturally vegan and dairy-free. Use tamari to keep it gluten-free.
Spice Variations
- 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.