Mushroom bacon, is that really a thing? Yes it is! When I started looking for vegan recipes I came across a recipe for mushroom bacon and thought it sounded interesting. After mulling over several recipes, which are relatively the same, I thought why not give it a try. For the record, I wasn’t sure about maple syrup and mushrooms, but it turns out that together they are a beautiful match.
I tried it first with small portobello mushrooms as that was what I had on hand. Next, I bought some portobello caps and that’s what I am showing here. You may be skeptical, but I can assure you they have a very satisfying meaty texture and an amazing taste. Once you cook the mushroom bacon and let it cool, it does resemble bacon visually. It also gets this chewy texture like bacon. The transformation is unbelievable.
INGREDIENTS
- package of portobello mushroom caps
- olive oil to coat
- maple syrup to coat
- salt
- pepper
Get out a tray and place a piece of parchment paper over it. Preheat the oven to 375 degrees Fahrenheit.
Every step below assists in the transformation of a simple mushroom into mushroom bacon.
The first thing you want to do is get a spoon and gently scrape out the gills of the mushroom. Next, slice them into thin strips, about 1/8 inch. Place the mushrooms on a tray with parchment paper. Coat both sides of the mushroom slices with oil. (I use a brush to do this) Sprinkle salt and pepper on both sides as well. For the final step brush one side of the mushrooms with maple syrup, flip and repeat.
Bake the mushroom bacon for 10 minutes, flip and bake another 5-10 minutes. Take them out of the oven and let them cook for about 5 minutes. When the mushrooms cool the take on the texture of a cooked piece of bacon.
You can put mushroom bacon on a burger, sandwich or just eat it as the meaty side to go with your eggs. If you like mushrooms, you absolutely have to give this a try. You won’t be disappointed!