Smoky Mushroom "Bacon" that Non-Vegans Will Love
When I was a kid, one of my favorite sandwiches was a bacon, lettuce, and tomato. A good BLT rocked my world. I loved the smoky, salty flavor of the bacon.
Today, the thought of eating a sweet and intelligent pig makes me feel horrible, and like most of us, I was raised to believe that meat and dairy was an important part of a healthy diet.
Once I realized that wasn't the case, I gave up eating mammals. That was over twenty years ago, and I've never looked back. However, I never lost the craving for smoky and salty food.
Since Alex and I started this blog we've been working hard to find alternatives to animal products that will convert even the most hard core carnivore to a plant-based only diet.
I'm convinced that this Portobello mushroom "bacon" recipe will lure meat eaters into the light. It may not transform them, but I bet that it will make them crave the shroom over Babe.
The story of Portobello Mushroom "Bacon"
As I was cruising the condiments section of my local supermarket (I spend a lot of time looking for different ingredients these days), I stumbled upon across liquid smoke.
I'd never heard of the stuff before, so I picked up a bottle and looked at the label. A little jolt of excitement ran through me the moment I realized that I had struck culinary gold.
I realized that I could use this in veggie burgers to give them a little extra something, or, I could try making a vegan bacon that mimiced the flavor of the real stuff! My imagination had shifted into fifth gear and there was no slowing it down.
I cruised through the aisles looking for that special ingredient that would put a thick and juicy BLT back into my world. Tofu? No, too squishy. Tempeh? No, not a big fan. And then, I saw a big pile of Portobello mushrooms, and I thought, why not? It could work.
Round One
For my first attempt at making mushroom “bacon" with liquid smoke, I dipped the mushrooms in the liquid smoke and then immediately fried them. They were all right. Not great, not horrible.
Round Two
The second time I marinated them in the liquid smoke for about an hour. They were better, they had a good flavor, but it was almost too much of a good thing. I think I let them soak too long. A little bit of liquid smoke goes a long way.
Round Three - Ding-Ding-Ding, WINNER!
How to Make Vegan Portobello Mushroom "Bacon"
Finally, I got it right. I thought about the kind of bacon that my mom used to cook. Maple flavored bacon. I added maple syrup to the liquid smoke and it was perfect. The syrup gave it just enough sweetness, and it gave the mushrooms a stickier coating, which gave them a tiny bit of crispness . This my friends, is really, really good.
STEP ONE
Whisk the liquid smoke, maple syrup, and salt & pepper in a wide shallow dish.
STEP TWO
Slice the mushrooms into thin strips and marinate them in the marinade for approximately 15 minutes per side.
STEP THREE
Heat a large skillet on medium-high heat and add the oil when the pan is hot. Cook the mushroom strips for approximately 4 minutes per side, or until they're brown and the edges are crispy.
That's it, friends. You can eat them as is, or you can stack them on toasted bread with lettuce, tomato, and your favorite vegan mayo for a delicious PLT. Portobello Lettuce and Tomato Sandwich.
I couldn’t wait to put that BLT together and take a bite. Ahhhh, it was as good as I had hoped it would be. Smoky, mapley, salty, yummy goodness, all without harming one living being. That made it taste even better.
HOW TO SERVE MUSHROOM BACON
This is such an easy recipe, it doesn’t require any special culinary skills. I promise.
As you can see, it makes a fantastic vegan BLT. Just add the mushroom bacon to toasted bread with a smear of vegan mayo, lettuce or your favorite green leafy vegetable, and tomato.
You could also dice the mushrooms and put them in a salad, or put the slices on the side of a tofu scrambler. Anything that bacon can be added to, you can add these mushrooms to.
How about putting the strips on a grilled veggie burger for a “bacon” burger?
Make this and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
Let’s connect! Hop on over to our Facebook page and give it a like, and follow us on Instagram and Twitter, and follow us and share this and other Veganosity recipes on Pinterest. We'd be so grateful if you did. If you like this recipe and can't wait to see what we're going to share next, subscribe to Veganosity. Just fill in the subscription box above our picture in the top right corner of the page. And, Alex and I love hearing from you, please leave a comment and let us know what you think of our recipes.
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Portobello Mushroom Bacon – Vegan Bacon
Equipment
- 1 skillet
- 1 stove
Ingredients
- 1 tablespoon olive oil
- One large Portobello mushroom – washed and patted dry
- ¼ cup maple syrup
- 2 teaspoons liquid smoke
- sea salt to taste
- Pepper to taste
Instructions
- In a bowl that is large enough to marinate the mushroom slices combine the liquid smoke, maple syrup, salt, and pepper.
- Cut the mushroom into thin strips, no more than a ¼ of an inch thick, and marinate both sides in the liquid mixture. At least 15 minutes per side.
- Heat the oil in a medium skillet and cook the mushrooms for approximately 5 to 7 minutes. Flip and cook for another 5 minutes. They should be browned and the edges.should be crispy.
- Notes
- For a Bacon Lettuce and Tomato sandwich toast two pieces of whole grain bread. Add lettuce, sliced tomato, the mushroom bacon, and salt and pepper if desired. You can also spread some vegan mayo on the toast for added flavor.
Herley Taylor says
This sounds and appears to be some deliciously healthy food to eat. Thank you so much!
Linda Meyer says
You're welcome, thank you!
Sarah says
I wonder if anyone has smoked the mushrooms in a smoker and then fried them?
Linda Meyer says
I don't know, I'd try it if I had a smoker. Great idea, I'll have to see if any of my friends have one so I can try it. Thanks, Sarah. 🙂
Amy says
I wonder if the mushrooms would get crispy if I use my julienne slicer so they're thin? Making this tonight for my family & would love your thoughts!
Linda Meyer says
Hi Amy! It's absolutely worth a try. I was going for the thick slab texture when I made this recipe, but I'd love to hear about your results if you try slicing them that thin.
Sheree says
I just tried this And it was delicious!!! I don't have liquid smoke so I use soy sauce, paprika. Syrup and a dab of brown sugar. Will definitely recommend
Linda Meyer says
Thank you, Sheree! I like your spin on it, I'll have to give it a try. 🙂
shelly says
Great idea. I am a nutritionist and would never use any liquid smoke products as they tend to have MSG or other unhealthy ingredients in them. I love the idea of the soy sauce and paprika. You can also use Braggs liquid aminos instead of soy sauce (it has the same flavor but is much healthier).
PS - thank you, Linda, for sharing all these wonderful recipes with us. I admire your creativity and am happy to share these progressive ideas with loved ones.
Linda Meyer says
Hi Shelly, thank you so much for your kind words. In regards to using liquid smoke, you're right that some have MSG, that's why I use Colgin, they don't use it. I've done extensive research (peer reviewed articles) on liquid smoke because I'm very particular about what I put in my body. From what I've read, there is no evidence that it's dangerous in small quantities. Like many foods and/or flavorings, I wouldn't eat it every day, but it's fine to add to a dish every once in a while.
Barb says
I am making this with homemade tomato soup for my sisters and nieces for lunch. I am excited. Can I use evoo instead of coconut oil?
Linda Meyer says
Hi Barb! Yes, absolutely! Let me know what you and your family think of it. 🙂
Barb says
These turned out fantastic last weekend for my sisters and nieces. I served the Portabella Mushroom "BLT" with homemade roasted tomato soup and some Olive and Sea salt chips! It was a hit! Everyone loved them. My only problem was getting them served at the same time. They were well worth the wait! Will make again soon! Thanks!
Linda Meyer says
Hi Barb! I'm so happy you enjoyed the recipe. Next time keep the bacon warm in a 200° oven so you can serve everything warm at once. 🙂
Nahum says
Sadly, liquid smoke is a carcinogen. It causes DNA damage (cancer) at 30 times the rate versus not using it. Try whisky instead, since it has a smoky, woody flavor.
Linda Meyer says
Hi Nahum,
Thanks for your comment. Alex and I did a lot of research before using liquid smoke in our recipes (before the blog). It's considered the same as green and black tea according to Johns Hopkins researchers. I've yet to find any research that proves that it's a carcinogen. Whiskey is considered a carcinogen as well. In the case of this, moderation is key.
Tamara Sheedy says
Going to be trying this tonight. Can't wait!
In reference to Nahum's comment about using whiskey instead - whiskey is great as long as you're not Celiac however if you are then the whiskey will make you sicker quicker than the chances of consuming liquid smoke in small amounts are to giving you cancer. As a Celiac Vegan, I must be extra cautious so as to not develop lymphatic cancer from the consumption of wheat based/contaminated products, which Celiacs are at a greater risk for. This as well as anaphylactic shock, deterioration of internal organs caused by the destructive enzymes in products containing gluten. Etc, etc. Every disorder has it's own issues.
So long and short of it is this - know yourself, research for yourself and consume what you will without getting preachy on others. All recipes are SHARED with the intent of being helpful in guiding your journey, left for you to experiment, change and refine to your own particular palette. Be thankful someone else took the time to care enough to experiment and share at their own expense.
Thank you for sharing, Veganosity!
Alex Meyer, MA says
Hey Tamera! Thanks so much for the comment : ) We couldn't agree with you more! Recipes are shared with the intent for people to make small alterations to fit their dietary needs. We love that you're able to get creative in the kitchen and tweak recipes to make them perfect for you!
sylvia :) says
hi! what should i do with the marinate at the end? should i fry the mushroom with it or without?
Linda Meyer says
Hi Sylvia! Go ahead and pour it on top of the mushrooms and let it cook with the mushrooms for added flavor. Just make sure that it cooks down and isn't wet or the mushrooms will be too. Let me know what you think! 🙂
sylvia :) says
thank u! 🙂
Linda Meyer says
You're welcome! 🙂
Jordan says
They were yummy but I didn't get a bacon taste. The coconut oil overpowered the marinade. I ended up putting them on a frozen cheese pizza (I'm not vegan) with some bell peppers. Tasty.
Linda Meyer says
Hi Jordan. Sorry you didn't get the bacon taste, you're the first person who has said that. You shouldn't have tasted the coconut oil, what brand did you use?
Jordan says
I used trader joes unrefined coconut oil. I usually use refined and never taste the coconut but the unrefined had a very distinct coconut flavor.
Linda Meyer says
Good to know. Thanks, Jordan!
Kathryn Gannon says
Why are you using coconut oil it doesn't mention to use it.
Linda Meyer says
Hi Kathryn, I'm not sure where you're seeing coconut oil in the recipe card? My only guess is that you were looking at an older Pinterest pin? If so, we updated the recipe to make it a bit healthier and swapped the coconut oil (which has saturate fat) for olive oil. Unfortunately, we don't have any control over the ingredients that Pinterest shows on our pins.
Kathryn Gannon says
Hi, Linda, I was replying to Jordan above who mentions using coconut oil. I know it isn't in the recipe card that's why I was asking Jordan why they were using it.
Linda Meyer says
Oh, okay, my mistake. 🙂 Her comment was before we updated the recipe.
Anna says
Holy moly, is this delicious! Just made a BLT - it was heaven! Saving what's left of the marinade and I'm gonna do it again tomorrow. Absolutely delicious!!
Linda Meyer says
Thank you, Anna! I'm so happy you enjoyed our recipe. Thanks for taking the time to let us know. 🙂
Lia says
Oh. My. Goodness.
This is absolutely delicious! I made it ahead for my sandwich tomorrow, and I can hardly keep myself from eating it tonight!
Linda Meyer says
Thank you, Lia! I'm so happy you like it, and thanks for taking the time to comment. I really appreciate it. 🙂
Ruth vandermark says
I thought of grilling them outside..will see how they turn out..
Linda Meyer says
Let me know! I hope they worked out for you. 🙂
Krista says
Is there a certain type of maple syrup that you use?
Linda Meyer says
Hi Krista! I buy my maple syrup at Costco. As long as it's pure maple syrup and not the artificial stuff you should be good.
Anne P says
What is the possibility of baking these as opposed to frying?
Linda Meyer says
Hi Anne, I think it would work as long as the oven was really hot. Let me know if it works out for you.
Valerie says
Question: 2 liquid ounces and 1/4 cup are equal. Am I really supposed to do 2oz of liquid smoke? Thanks!
Linda Meyer says
Hi Valerie, yes, you want the mushrooms to soak up as much liquid as possible. It may seem like a lot, but when you pour it in the dish you'll see that it doesn't cover a big surface.
Michelle says
Made this on a whim and LOVED it! We did add a splash of vinegar and some dried hot red peppers. Sweet, smoky, spicy delishousness! To be honest, we only marinated this for a moment and then threw it all in and cooked it down. My husband made me promise not to lose this recipe. Like many, our mushrooms did not get crispy, but that made zero difference to our enjoyment of the sandwich. We are making this again today and I think we'll try chipotle powder instead of the hot red peppers and maybe add an avocado to the sandwich as well; can't wait!!! Thank you so much!!
Linda Meyer says
Thanks so much for taking the time to let me know how much you and your husband enjoyed my recipe, Michelle! It's hard to get mushrooms completely crispy, the edges will crisp up nicely if you cook them in an iron skillet, not sure about other types of pans because I don't cook with them. I love that you added dried peppers to the mix. I love spicy!
Cristen says
This recipe is vegan gold! Turned out delicious and using a cast iron pan mine turned out a bit crispy around the edges! Best BLT I've ever had!!
Linda Meyer says
That's so great to hear, Cristen! Cast-iron skillets make everything better. 🙂
Barbara Schallick says
We Just made these and the flavor was Awesome, We just could not get them Crispy, they were rubbery but once put together with the lettuce tomato and mayo it made a really good sandwich. Very Similar to a BLT because of the smokey flavor, I to wonder if they were dehydrated so all moisture was removed would they actually get crispy!
Linda Meyer says
Hi Barbara! I'm so happy you liked them. Yes, it's hard to get mushrooms to be totally crispy. When I make them I try and slice them really thin so the outer edges get a bit crispy. You're the second person to suggest dehydrating them and I'm actually borrowing a dehydrator from a friend soon to try it. Stay tuned, if it works I'll post a brand new recipe. 🙂
Eric says
I wonder if you might get a slightly crisper bacon-like texture if you slice and partly dehydrate the portobello mushrooms before you marinate and then fry them. The recipe sounds good to me.
Linda Meyer says
Hi Eric! That's an interesting idea. A friend of mine just offered to let me use her dehydrator, and now I'm going to take her up on that. Thanks for the idea. 🙂
Cecilie @A Story of Freedom says
This looks so good! I love mushrooms and their versatility 🙂
Linda Meyer says
Thank you, Cecilie! I agree, mushrooms are so versatile. 🙂
Chicago Tnr says
All marinades need a shot of acid (aka Vinegar) . For this recipe you could use Sweetened Rice ,Malt or Apple Cider Vinegar. Nice photography...vegan 28 or so years
Linda Meyer says
Thanks for your comment. You're welcome to add vinegar or anything acidic. Let me know what you think.
Kiki says
Liquid smoke is so bad for you!!! You shouldn't be using it!!!
Linda Meyer says
Hi Kiki,
Thank you for your concern, and you're right, if you consumed a bottle of liquid smoke a day, it wouldn't be good for you. However, a teaspoon to a tablespoon of flavoring every once in a while is not going to hurt you. Please read Dr. Gregor's post on liquid smoke, and I'd suggest reading the peer reviewed study linked to his report. http://nutritionfacts.org/2015/04/14/does-liquid-smoke-cause-cancer/
Selenia C says
I love your bacon portobello mushroom is fantastic. And you right nothing in small amount hurting us. Just we need use the común sense and that it. Thank you
Linda Meyer says
Thank you, Selenia!