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Mushroom Bacon is, by far, the best vegan bacon you’ll ever try. It tastes remarkably like the real thing, with a slightly smoky and salty flavor, and has a buttery-crisp texture that will melt in your mouth. Don’t be surprised if you eat the whole pan!

mushroom bacon on white parchment paper.

Even if you’re not the biggest fan of mushrooms, you will be SHOCKED at how authentic this vegan “bacon” tastes. 

Does it taste exactly like bacon? No.

But it’s so remarkably close, it will definitely satisfy your taste buds if you’re trying to avoid processed meat. 

Ingredients You’ll Need

What do you need to make mushroom bacon? 

  • Shiitake mushrooms
  • Olive oil
  • Salt

That’s it! No complicated marinade is required.

While you may be tempted to use extra ingredients like liquid smoke, soy sauce, smoked paprika, or maple syrup, to create a smoky “bacon flavor,” be sure to try this simple recipe as written first.

mushroom bacon ingredients labeled in glass bowls.

The key to this method is using shiitake mushrooms, which taste like bacon when they are cooked until crisp. If you use another variety of mushrooms, like portobellos, button mushrooms, or cremini mushrooms, you will NOT achieve the same bacon flavor.

Note: I’ve also read that pink oyster mushrooms taste like bacon if you have access to those. (These are not to be confused with king oyster mushrooms, which I’ve heard taste more like licorice.)

How to Make Mushroom Bacon

1. Slice the mushrooms. 

For the best results, buy whole shiitake mushrooms, rather than sliced mushrooms, when possible, so you can slice them extra-thin. Look for the largest shiitake mushrooms you can find, since they will shrink as they cook.

Remove the stem from each mushroom cap, and save the stems for another use, like a veggie saute or homemade vegetable stock, if you like. Then, thinly slice each mushroom cap into 1/4-inch pieces. 

stems removed from mushrooms and sliced.

2. Season.

Transfer the sliced mushrooms to a large baking sheet and drizzle them with 2 tablespoons of olive oil. (No parchment paper required here.) 

Rub the oil into each piece quickly, as the mushrooms are very absorbent and will soak up the oil quickly. You’ll want each piece lightly coated, so they will crisp up evenly. 

Season the mushrooms generously with the salt, and toss well again, so that both sides of the mushroom slices are seasoned. 

mushrooms seasoned in baking pan.

3. Bake. 

Spread the mushrooms out into a single layer, so there is no overlap in the pan, then bake at 375ºF for 15 minutes. 

Use a fork to flip each slice over, if you want to achieve the crispiest and most even results. Then return the pan to the oven and bake for another 5 to 10 minutes, until the mushrooms look darker and crispy around the edges. It’s okay if the centers don’t look totally crisp yet; they will crisp even more as they cool. 

cooked mushroom bacon on pan.

4. Enjoy!

Let the vegan mushroom bacon cool on the pan to finish crisping up, and then you can dab away any excess oil with a towel. 

Serve this bacon just like you would regular bacon. The leftovers will not remain as crispy as they are the first day you cook them, but you can store any remaining mushroom pieces in an airtight container in the fridge for up to 5 days. 

Usually, there are no leftovers! It’s too delicious to keep snacking on them directly from the pan– just like real bacon.

mushroom bacon added to creamy pasta.

How to Use Mushroom Bacon

Now that you’ve made mushroom bacon, here are some ways to use it. 

  • Make a BLT. Add the mushroom pieces to toasted bread, with lettuce, tomato, and sriracha mayo, for the best vegan sandwich. 
  • Add it to salads. These crispy bacon bits are the perfect crunchy topping,
  • Make vegan Carbonara. Toss the mushrooms into a bowl of vegan alfredo pasta, for a Carbonara flavor. (This is delicious, even with leftover mushrooms that aren’t as crispy anymore.)
  • Try it as a soup topping. A sprinkle of “bacon bits” is perfect on vegan corn chowder!
  • Serve them as a breakfast side. This would pair well with a tofu scramble or sweet potato hash.
mushroom bacon on white surface.

Frequently Asked Questions

Can I use another type of mushroom?

For the best flavor, use shiitake mushrooms or pink oyster mushrooms. These mushrooms taste like bacon, unlike the more popular portobello mushrooms, which need to be marinated in a more complicated seasoning to achieve any sort of similar flavor. 

Can I add other flavorings?

You do not need to add anything extra to this recipe to make it taste like bacon. However, you can add a sprinkle of black pepper to the mushroom strips, or a little garlic powder, if you want a flavored bacon. 

Is this recipe gluten-free? 

Yes! This recipe is allergy-friendly, with no nuts, gluten, dairy, or soy required.

Can I use another oil?

If you prefer not to use olive oil, you can use any other mild-flavored oil you like, such as avocado oil or refined coconut oil. (Expeller-pressed coconut oil has no coconut flavor.)

Looking for more vegetarian recipes? Try Vegan Alfredo Sauce, Vegan Quesadillas, or Vegan Pad Thai for more options.

mushroom bacon on white parchment paper.

Best Mushroom Bacon

4.70 from 23 votes
Mushroom Bacon tastes like the REAL thing! It's made with just 3 simple ingredients, without using a complicated marinade.
prep10 mins cook30 mins total40 mins
Servings:2

Ingredients
 
 

  • 4 ounces shiitake mushrooms*
  • 2 tablespoons olive oil , plus more for greasing the pan
  • ¼ heaping teaspoon fine sea salt

Instructions

  • Preheat the oven to 375ºF and grease a large baking sheet with olive oil. On a cutting board, remove the mushroom stems, then slice the mushroom caps into 1/4-inch thin slices.
    stems removed from mushrooms and sliced.
  • Transfer the sliced mushrooms to the greased baking sheet, and toss them with the 2 tablespoons of olive oil and salt. Use your hands to make sure they are coated evenly, then arrange them in a single layer without overlapping the pieces.
    mushrooms seasoned in baking pan.
  • Bake the mushrooms at 375ºF for 15 minutes, then use a fork to flip each slice over. Return to the oven for 5 to 10 more minutes, until the mushroom bacon looks darker and golden, without burning. It should feel like it's getting crispy around the edges, but it's okay if the centers are still soft. They will crisp up as they cool.
    cooked mushroom bacon on pan.
  • Allow the bacon to cool completely on the pan, at least 15 minutes. Then pat with a towel to remove any excess oil and serve. Mushroom bacon has the best texture the same day you cook it, but you can store leftovers in an airtight container in the fridge for up to 5 days.

Video

Notes

Nutrition information is for half the batch, without consideration for the fact that some of the oil will remain on the pan, and not on the mushrooms. This information is automatically calculated, and is just an estimate, not a guarantee.
*Do NOT substitute another mushroom in this recipe without expecting different results. Shiitake mushrooms will give you a natural “bacon flavor” when they are crispy, while other varieties of mushrooms will not.

Nutrition

Calories: 143kcal | Carbohydrates: 3g | Protein: 1g | Fat: 14g | Saturated Fat: 1g | Sodium: 53mg | Potassium: 172mg | Fiber: 1g | Sugar: 1g | Iron: 0.2mg
Course: Breakfast
Cuisine: American
Keyword: mushroom bacon

If you try this Mushroom Bacon recipe, please leave a comment and star rating below letting me know how you like it!

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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Comments

  1. This tasted amazing. I tried it in the air fryer with no pan…still tasted like bacon, and the smaller pieces got so crispy they were put in some Mac and cheese without going chewy.

  2. I followed the recipe to the exact measurements. Unfortunately, all I could taste was salt. Will try again with less sea salt. I prefer to find a recipe with no soy. Maybe I will add a little smoked paprika as I did not get a smoky flavor from the mushroom. I appreciate your site. This one just didn’t do it for me.

  3. Amazing! I will say that, in my opinion, you really need to go ALL the way to crispy to get the bacon flavor. The ones that weren’t quite crisped all the way through the centers had an odd texture that I didn’t enjoy and didn’t have the same “bacony “ flavor. The ones I crisped all the way were AMAZING. I just ate the first batch and the second one is already in the oven. Yum yum yum!

  4. I can’t believe how good these mushroom bits are! They really do taste like crispy bacon! My daughter is not a fan of mushrooms and I convinced her to try one little piece and next thing I know, half the tray is gone. Fun recipe find!!

  5. OMGGGGGGG! I can’t believe I am eating mushrooms that taste just.like.bacon!! I followed your recipe exactly and I indeed ate the whole pan hehe. It’s soooo good. Will be cooking this again and again.