Vegan Mushroom Bacon using Pink Oyster Mushrooms


  • 250g pink oyster mushrooms
  • 2 tablespoons olive oil
  • 1 tablespoon soy sauce (or tamari if gluten-free)
  • 1 tablespoon maple syrup
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and black pepper, to taste


  1. Preparation:

    • Preheat your oven to 375°F (190°C).
    • Clean the pink oyster mushrooms gently with a damp cloth to remove any dirt.
    • Tear the mushrooms into thin strips. They will shrink slightly as they cook, so don’t make them too small.

  2. Marinade:

    • In a mixing bowl, combine the olive oil, soy sauce, maple syrup, smoked paprika, and garlic powder.
    • Add the mushroom strips to the marinade and toss gently to ensure they are well coated. Allow them to marinate for about 15-20 minutes so they can absorb the flavors.

  3. Baking:

    • Place a rack over a baking sheet (this will help the mushrooms become crispier).
    • Lay the marinated mushroom strips out on the rack, making sure they aren’t touching or overlapping.
    • Bake in the preheated oven for about 10-15 minutes, then flip the mushrooms and bake for another 10-15 minutes, or until they are crispy and golden brown. Keep a close eye on them in the last few minutes to prevent burning.

  4. Serving:

    • Allow the mushroom bacon to cool for a few minutes before serving as it will crisp up a bit more.
    • Use your vegan mushroom bacon in sandwiches, salads, or as a garnish for soups and other dishes.

  5. Storage:

    • Store any leftover mushroom bacon in an airtight container in the fridge for up to 5 days. Reheat in the oven or in a pan on the stove over medium heat until crispy again before serving.

Enjoy the smoky and savory flavors of your homemade vegan bacon made from pink oyster mushrooms! This can be a delightful addition to many dishes and a healthier alternative to traditional bacon.

“A masterpiece. The Fantastic Fungi Community Cookbook is, by far, the best culinary guide to cooking and pairing mushrooms. . . . This book makes me so hungry, I want to eat it.”
—Paul Stamets, mycologist