Vegan “The Next Best Thing to Real Bacon” Mushroom Bacon [Vegan]
Servings: 2
I made this for the first time as a topping for a roasted cauliflower soup and spent the rest of the meal annoyed that the soup was getting in the way of my fake bacon bits. I solved that problem by making a big batch of it to have on toast and it was heavenly. The secret is liquid smoke (and a lot of vegan butter…) along with the surprisingly meaty texture of oyster mushrooms. Enjoy this on toast, soups, in sandwiches, in a tofu scramble, on pizza… yeah, pretty much anywhere.
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Ingredients
- 1 punnet oyster mushrooms (or about 2-3 oz)
- 1 tbs maple syrup
- 1/2 tsp soy sauce
- 1/4 tsp liquid smoke
- salt and pepper
- 2 tbs vegan butter I use Earth Balance or Miyokos
Instructions
- Mix the maple syrup, soy sauce, salt and pepper, and liquid smoke in a small bowl, whisk well and set aside.
- Slice the mushrooms thinly. I pulled off the “leaves” and then sliced up the stem. Pour the liquid over the sliced mushrooms and stir to make sure all mushrooms are covered.
- While they are soaking, heat up the margarine in a fry pan and when it’s just starting to bubble add the mushrooms and let them get a deep brown color, about 4-5 min per side.
- Enjoy on toast, in a tofu scramble, in a sandwich, in soup… pretty much anywhere!
