Vegan Mushroom Bacon
Smoky, chewy strips of marinated portobello that crisp up in the pan in just minutes. Pile them into a BLT, layer them in sandwiches, or crumble them over salads and breakfast bowls.
Ingredients
- 2 portobello mushrooms large, sliced, stem removed
- 1 Tbsp olive oil
For the marinade:
- 2 Tbsp vegetable broth or water
- ¼ tsp salt
- ½ tsp brown sugar
- ¾ tsp liquid smoke
- 1 tsp vegan butter melted; or coconut oil
- ½ tsp smoked paprika
Instructions
- In a small bowl, whisk together all the marinade ingredients until the sugar dissolves.
- Add the sliced mushrooms, toss to coat, and let them marinate for about 20 minutes.
- Heat the olive oil in a large pan over medium heat. When hot, add the mushroom slices in a single layer.
- Fry until golden and crispy, about 7 minutes total, turning them so both sides brown evenly.
- Transfer to a paper towel to drain.
- Serve and enjoy!
Notes
The slices shrink a lot as they cook, so cut them a little thicker than you think you need and don't crowd the pan - give each slice room or they will steam instead of crisping. Leftovers keep in an airtight container in the fridge for up to 3 days; reheat in a dry pan for a minute or two to bring the crispness back.