70 minutes
A delicious smoky and crispy mushroom dish that serves as a fantastic bacon alternative.
King Oyster Mushrooms, cut lengthwise into 1/8th- to 1/6th-inch slices
0 oz
tablespoons
to taste
to taste
teaspoons
teaspoons
teaspoons
teaspoons
Applewood Chunk
each
1. Preheat the Oven and Prepare the Baking Sheet
Preheat your oven to 350°F (180°C). While the oven heats up, line a rimmed baking sheet with aluminum foil or parchment paper. Pour 2 tablespoons of canola oil onto the sheet and use a pastry brush to spread it evenly.
2. Season the Mushrooms
Lay the sliced mushrooms in a single layer on the baking sheet. Sprinkle them with kosher salt and freshly ground black pepper, then flip each slice and season the other side.
3. Bake the Mushrooms - First Stage
Place the baking sheet in the oven and bake the mushrooms for 20 minutes. This initial baking stage helps to draw out the moisture from the mushrooms, causing them to look slightly shriveled.
4. Bake the Mushrooms - Second Stage
After 20 minutes, take the baking sheet out of the oven and use a thin metal spatula to turn each mushroom slice over. Return the baking sheet to the oven and continue baking for another 20 minutes. This second baking period is crucial, as it will make the mushrooms crisp and well-browned.
5. Drain Excess Oil
Once the mushrooms are crisp and browned, remove them from the oven and transfer them to a paper towel-lined plate to drain any excess oil.
6. Season the Mushrooms
In a bowl, combine the maple syrup, sugar, garlic powder, paprika, and the remaining tablespoon of canola oil. Toss the warm, drained mushroom slices in this mixture until they are well-coated. Season to taste with a bit more salt and pepper if needed.
7. Smoke the Mushrooms
Transfer the seasoned mushrooms to the basket of a steamer insert, spacing them out evenly. Ignite a chunk of applewood using a burner or torch, and place it in a large pot. Add the steamer insert to the pot, cover with a tight-fitting lid, and let the mushrooms smoke for about 10 minutes. This smoking process will infuse the mushrooms with a rich, smoky flavor.
8. Optional Final Baking
For an optional final touch, return the smoked mushrooms to the lined baking sheet and bake for about 5 minutes longer. This will allow the sugars to caramelize gently, giving the mushrooms a slightly glossy finish.
9. Cool and Store
Allow the mushrooms to cool completely before transferring them to an airtight container. Store at room temperature for up to 5 days.
Swap out the king oyster mushrooms for thin slices of tempeh. The hearty texture of tempeh will absorb the marinade well and provide a protein-rich vegan bacon alternative.
Add cayenne pepper or chili flakes to the marinade for a kick. Herbal "Bacon"
Use thin strips of eggplant in place of mushrooms. Eggplant's spongy texture makes it great for soaking up the smoky marinade and crisping up in the oven.
Add a pinch of cayenne pepper or red pepper flakes to introduce some heat. Incorporate smoked chipotle powder to add both spiciness and smokiness.
Swap the liquid smoke for different varieties such as hickory, mesquite, or applewood to subtly alter the smokiness. Use smoked paprika instead of regular paprika to deepen the smoky flavor.
Choose the freshest and firmest King Oyster mushrooms you can find to ensure a meaty texture and flavor-packed result.
Aim for slices that are uniform in thickness, about 1/8 to 1/4 inch thick, using a mandoline slicer or a steady hand with a knife.
Dehydrate the mushrooms at a low oven temperature (250-300°F) and flip periodically for even cooking without charring.
Use liquid smoke sparingly and adjust to taste to avoid an overpowering artificial flavor.
Let the mushrooms marinate for at least an hour or overnight to deepen the flavors and tenderize the mushrooms.
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