Craving something salty, crunchy, and smoky? This mushroom bacon is my go-to recipe when I want bold flavor without the meat. It hits all the right notes: savory, crispy, and satisfying. It’s perfect for tossing into a breakfast plate or layering into a sandwich.
Made with king oyster mushrooms, this plant-based alternative delivers the chewy texture and smoky flavor of traditional bacon. Whether it’s stacked on avocado toast or served with a tofu scramble, it brings serious flavor.
Best of all, there’s no need for a complicated marinade or a long ingredient list. Just a few pantry staples and an oven, and you’re set. I promise - you will NOT be disappointed with this recipe!
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What is King Oyster Mushroom?
King oyster mushrooms, also known as king trumpet mushrooms, are thick, meaty mushrooms with a mild, umami flavor. Unlike most mushrooms, the stem is the main attraction. It’s dense, chewy, and perfect for slicing. They’re popular in Asian cooking but have become a favorite in plant-based recipes for their texture and versatility.
These mushrooms hold up well to pan-frying, roasting, or grilling and easily absorb marinades and spices. Their hearty bite makes them a great meat substitute in dishes like vegan scallops, pulled “pork,” or bacon.
Why Use King Oyster Mushrooms for Bacon?
King oyster mushrooms are ideal for plant-based bacon because of their thick, chewy stems. When thinly sliced and marinated with smoky, salty, and slightly sweet flavors, they crisp up beautifully in a hot pan or oven.
Their neutral taste absorbs seasoning well, creating a savory, bacon-like flavor. Plus, they’re unprocessed, whole-food, and easy to prepare. Whether added to breakfast or layered in a sandwich, king oyster mushroom bacon delivers the texture and taste you’re craving, without the meat.
Why You’ll Love This
- It’s smoky, crispy, and totally vegan. Each strip has a deep, savory flavor and a crisp texture, without needing meat or long marinades.
- It’s easy to make with simple ingredients. You’ll only need five pantry-friendly ingredients to make this mushroom bacon.
- It’s versatile and works in any meal. Whether it’s breakfast, lunch, or a snack, this king oyster mushroom bacon fits right in.
Ingredients & Substitutions
- King oyster mushrooms. These mushrooms have a thick, meaty stem that crisps up perfectly in the oven. If you can’t find them, try shiitake or portobello, though the texture will be different.
- Canola or vegetable oil. Both are neutral oils that help the mushrooms crisp up. You can also use avocado oil for a slightly richer flavor.
- Real maple syrup. Adds a touch of sweetness to balance the salt and smoke. Agave syrup can work as a substitute, but maple offers the best flavor.
- Smoked paprika. Gives the bacon its signature smoky flavor. If you’re out, chipotle powder adds both smoke and a little heat.
- Salt. Essential for bringing out the savory flavor. Adjust to taste.
- Black pepper (optional). Adds a subtle kick. Feel free to skip or swap with red pepper flakes for more heat.
Step-By-Step Recipe
- Slice the mushrooms. Chop off the caps and carefully slice the mushroom stems lengthwise into thin strips—aiming for about ⅙ inch thickness.
- Make the bacon mix. In a bowl, whisk together oil, maple syrup, smoked paprika, salt, and pepper. Brush or coat both sides of the mushroom slices with the mixture.
- Bake until crisp. Place slices on a parchment-lined tray and bake at 400°F for 20–25 minutes, flipping halfway. Cool on a rack for at least 5 minutes to allow them to crisp up.
Tips for the Best Mushroom Bacon
- Slice mushrooms evenly. Uniform slices ensure even cooking and prevent burning or soggy pieces.
- Use a cooling rack after baking. Letting the slices cool on a rack helps them crisp up fully by allowing airflow underneath.
- Don’t overcrowd the pan. Space out the slices on your baking tray so they roast instead of steam.
- Keep an eye on the oven. Check in around the 15-minute mark. These slices can go from crispy to burnt fast.
- Adjust flavors to your liking. Taste the sauce before brushing and add more maple syrup for sweetness or paprika for smokiness.
What to Serve with King Oyster Mushroom Bacon
This mushroom bacon isn’t just for breakfast. It’s the kind of thing you’ll want to toss onto all kinds of meals. It adds a smoky crunch that works with both savory and sweet dishes.
Try it with tofu scramble, buttery oat bran, or gluten-free pancakes. Feeling a little extra? Wrap it up in a breakfast burrito or toss it on top of carrot soup for that crispy finish. It’s also really good in sandwiches with creamy avocado, sprouts, and a slice of vegan cheese.
You can also get creative: crumble it over soy sauce and green onion oats, layer it into cucumber tea sandwiches. However you use it, this is one of those recipes you’ll keep coming back to.
How to Store Mushroom Bacon
Once completely cooled, store mushroom bacon in an airtight container at room temperature for up to one day.
For longer storage, place it in the fridge for up to 3 days and reheat in a toaster oven or skillet to bring back the crisp. Avoid microwaving and it’ll make the slices soggy.
Mushroom Bacon FAQs
Yes, mushroom bacon is a healthier alternative to traditional bacon—it's low in saturated fat and cholesterol-free, especially when made with minimal oil.
Mushroom bacon is savory, smoky, and slightly crispy, with an umami-rich flavor that mimics the essence of traditional bacon.
More Recipes with Mushrooms
Did you try out this mushroom bacon recipe? Please leave a comment below, share it, rate it, or tag a picture @plantbasedandbroke on Instagram and hashtag it #plantbasedandbroke. Show off that creation with us!
Crispy Mushroom Bacon
Ingredients
- 8 ounces king oyster mushrooms
- 3 tablespoon canola oil
- 1 teaspoon real maple syrup
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper (optional)
Instructions
- Chop off the mushroom caps and carefully slice the king oyster mushrooms into about ⅙-inch thick pieces. Preheat the oven to 400°F and line a baking tray with parchment paper.
- In a small bowl, combine the canola oil, maple syrup, smoked paprika, salt, and black pepper. Brush the mushroom slices evenly with the sauce on both sides.
- Place the mushroom pieces on the parchment paper, leaving space between each slice to avoid crowding. Bake for 20–25 minutes, flipping halfway through. Keep a close eye on them, as cooking time may vary depending on the thickness of the slices and your oven. They’re done once the edges start to darken.
- To air fry, cook at 400°F for 6–8 minutes.
- Remove the mushroom bacon from the oven or air fryer and let the slices sit for at least 5 minutes to crisp up before serving.
Video
Notes
- Feel free to adjust the ingredients to your liking. Taste the spice mix to see if it’s to your liking. For example, if you want more sweetness, add more maple syrup.
Laura Brown
Hey Judy, thank you so much for this recipe. Did you discard the king oyster mushroom caps or bake them as well? I’m wondering if I could season them like i would breakfast sausage and use these as a meat substitute. Thanks for your time!
Sara
This is the best vegan bacon I’ve ever had! I made BLTs last night for dinner and this bacon was the perfect mix of crispy, smoky, and salty. I thought I’d have some leftover for lunch today but we polished off the whole tray. It was so good!!!
Aly Michell
I love that you loved this recipe! This mushroom bacon recipe is a winner, that's for sure!
Laura
Hi there! I see you mentioned removing the cap- wondering if you also cut off any of the bottom/woody portion of the stem, or if you intentionally left it all?
Thank you! 🙏
Aly Michell
Thanks for pointing that out! In this recipe, I left the bottom of the stem on for extra texture and to reduce waste, but feel free to trim it if you find it too tough—totally up to your preference!
Natalie
Fantastic recipe - I’m heading back to plant based from a period of keto and looking for great breakfast/snack alts. This was delicious and now I have more ways to use the king oysters that sit in my fridge for ages
Aly Michell
Nice! Welcome back to the world of plant-based eating. Glad you loved the mushroom bacon recipe!
Heather
This is fantastic! I made a few changes so that I could make a large batch for the whole week. But one thing is for sure, you're not kidding when you say they go from toasty to charred in the blink of an eye! This is definitely not a project for when you're multitasking. Take the time to do them right and you will be rewarded with a delicious, salty, chewy, crispy treat 😀
Aly Michell
Yes, they are so worth it! Especially if you're craving bacon - but want to go meat-free. Very happy you loved the recipe!
Judy
Just made it this am...It was very good!! I was wonder how portabella mushrooms would work?? Anyway this was excellent!
Aly Michell
Hi Judy! Thanks for trying out the recipe. Yes, portabella mushroom would work, the texture just won't be quite the same.
Dani
Can I use olive oil instead and achieve the same results?
Aly Michell
Hey Dani! I recommend using a high smoke point oil, like avocado oil.