King Oyster Mushroom Bacon
I am obsessed with king oyster mushrooms and wanted to try to make a corned beef out of them and that failed but you know what worked? Good, ol’ bacon. Crispy edges, chewy middle, savory and a little sweet? Sign me up. These pieces of pure umami goodness are great in sandwiches, on salads, alongside vegan eggs, just about any way. Don’t let the long ingredient list freak you out because most items are pretty affordable and you may already have many in your spice cabinet.
I recommend getting large king oyster mushrooms because in the baking process, they will shrink quite a bit.
12-ounces king oyster mushrooms, clean
Marinade
2 cups beef-less broth or rich vegetable broth (I used Ocean’s Halo)
2 tablespoons tamari
2 teaspoons pure maple syrup
Dash Liquid Smoke (optional)
2 teaspoons garlic granules
1 teaspoon onion granules
½ teaspoon smoked paprika
1 tablespoon beet juice (see notes)
2 tablespoons pickling spices
1 bay leaf
1½ teaspoons salt
1 teaspoon ground pepper
For the baking sheet
1 tablespoon (or more) olive oil
Cut the caps off the mushrooms to get a nice, long strip. Slice the whole mushroom in thin strips. I used my vegetable peeler. Place them in a shallow pan for marinating.
In a large pot, heat the broth to near boiling, take off the burner, then add the other marinade ingredients to it, stirring to distribute. Allow the broth ingredients to steep together for 30 minutes to an hour, strain and pour over mushroom strips. Massage into the mushrooms and let this marinate for 30 minutes or longer. Remove the mushrooms and you can keep the savory broth for another purpose if you’d like.
Start the oven at 375 degrees. Brush a baking sheet with the olive oil. Heat this pan in the oven for 5 minutes with nothing else on it, then arrange your marinated mushroom strips, trying to keep them flat and not overlapping. You may have to do this in two sessions, doing the same brushing of the baking sheet each time.
Bake for ten minutes. Using tongs, carefully flip the mushrooms. Bake for 5 - 7 minutes more or until crispy around the edges.
This will sound weird, but an extra little time in a pan on the stovetop will add some nice textural nuances. Serve warm!
I am obsessed with king oyster mushrooms and wanted to try to make a corned beef out of them and that failed but you know what worked? Good, ol’ bacon. Crispy edges, chewy middle, savory and a little sweet? Sign me up. These pieces of pure umami goodness are great in sandwiches, on salads, alongside vegan eggs, just about any way. Don’t let the long ingredient list freak you out because most items are pretty affordable and you may already have many in your spice cabinet.
I recommend getting large king oyster mushrooms because in the baking process, they will shrink quite a bit.
12-ounces king oyster mushrooms, clean
Marinade
2 cups beef-less broth or rich vegetable broth (I used Ocean’s Halo)
2 tablespoons tamari
2 teaspoons pure maple syrup
Dash Liquid Smoke (optional)
2 teaspoons garlic granules
1 teaspoon onion granules
½ teaspoon smoked paprika
1 tablespoon beet juice (see notes)
2 tablespoons pickling spices
1 bay leaf
1½ teaspoons salt
1 teaspoon ground pepper
For the baking sheet
1 tablespoon (or more) olive oil
Cut the caps off the mushrooms to get a nice, long strip. Slice the whole mushroom in thin strips. I used my vegetable peeler. Place them in a shallow pan for marinating.
In a large pot, heat the broth to near boiling, take off the burner, then add the other marinade ingredients to it, stirring to distribute. Allow the broth ingredients to steep together for 30 minutes to an hour, strain and pour over mushroom strips. Massage into the mushrooms and let this marinate for 30 minutes or longer. Remove the mushrooms and you can keep the savory broth for another purpose if you’d like.
Start the oven at 375 degrees. Brush a baking sheet with the olive oil. Heat this pan in the oven for 5 minutes with nothing else on it, then arrange your marinated mushroom strips, trying to keep them flat and not overlapping. You may have to do this in two sessions, doing the same brushing of the baking sheet each time.
Bake for ten minutes. Using tongs, carefully flip the mushrooms. Bake for 5 - 7 minutes more or until crispy around the edges.
This will sound weird, but an extra little time in a pan on the stovetop will add some nice textural nuances. Serve warm!
Vegan, Recipe, Meatless, Mushrooms, King Oyster Mushroom, Bacon, Savory, Umami