Sweet and Salty Vegan Mushroom Bacon

I'm always on the hunt for satisfying vegan recipe ideas for my veggie-loving friends and family. Brunch is tricky for vegan folks because so many recipes are loaded with eggs and bacon. 

When I came across the idea of mushroom bacon as a vegan breakfast side, I knew I had to bring this to my next brunch party.  The general concept is that you thinly slice the mushrooms and dehydrate them to a jerky-like texture. The mushroom bacon is seasoned in stages to maximize caramelization and minimize potential charring.

Oyster mushrooms are long and are best to mimic the shape of bacon and are a bit drier and firmer than many varieties, so they work well for this execution. 

Here's my take on the vegan classic that's packed with umami and a satisfying meaty texture.

Ingredients (serves 6)

2 packages king oyster mushrooms (about 8 mushrooms)
6 Tbsp avocado oil
1 tsp smoked salt
1 tsp seasoning salt
2 tsp coconut aminos
1 tsp maple syrup
1/4 tsp pimentón (smoked Spanish paprika)

Slice the oyster mushrooms lengthwise in 1/4 inch planks. You want to maximize the length of the king oyster mushrooms so that they look a bit like bacon strips.

Preheat the oven at 350˚F. Line two large sheet pans with parchment paper and brush them with avocado oil (or another neutral oil). Lay out the mushroom strips in one thin layer and brush with more oil on top of the strips. Avoid salting for now to avoid the mushroom strips getting too watery and steaming. Bake the mushrooms for 20 minutes.

Remove the trays from the oven, flip the mushroom strips, and sprinkle with the smoked salt. Return to the oven and reduce the temperature to 275˚F. Bake for another 20 minutes and prepare the seasoning.

Mix seasoning salt, coconut aminos, maple syrup, and pimentón in a mixing bowl. Add the mushroom strips to the bowl and toss to coat. Lay the strips back onto the baking sheet and bake for an additional 20 minutes at 275˚F. Watch the mushrooms closely to ensure that the strips are not overcooking. At this point, turn the heat off in the oven and allow the mushroom bacon to cool in the oven. This will allow the seasoning mix to continue to dry and "candy" the bacon. 

They should be firm when cool with a meaty-chewy texture. Enjoy these as a snack on their own or as a savory brunch side with a tofu scramble or on top of avocado toast.