King Trumpet Mushroom “Bacon”
A delicious vegan alternative to bacon – lightly sweet and smoky. Great for a BLT or breakfast side dish or in a vegan frittata.
Equipment
- Equipment: Large mixing bowl, mandoline (or chef knife, if cutting by hand), half sheet pan, silpat mat (or parchment paper), rubber spatula, metal spatula or tongs
Ingredients
- 4 large King Trumpet Mushrooms
- 2 teaspoons minced shallots
- 2 teaspoons finely minced garlic (or garlic powder)
- 2 tablespoons melted Earth Balance vegan butter (or avocado oil)
- 2 tablespoons liquid aminos
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar (or red wine vinegar)
- 1 teaspoon smoked paprika
- 1 teaspoon liquid smoke
- ½ teaspoon black pepper
- ¼ teaspoon kosher salt
Instructions
- Gather ingredients.
- Wash mushrooms.
- Cut the rough ends off of the mushroom stems.
- Shave the mushrooms on a mandoline into 1/8-inch slices – be careful!
- In large bowl, mix all of the ingredients except for the mushrooms using rubber spatula.
- Toss the mushroom slices with the marinade in the bowl using the rubber spatula.
- Marinate at least 1 hour and up to 4 hours.
- Preheat oven to 400ºF.
- Line half sheet pan with either silpat mat or parchment paper.
- Place the marinated mushroom slices on the pan in a single layer.
- Bake for 10 minutes.
- Using metal spatula or tongs, flip the slices over.
- Bake for another 10 minutes or until brown and lightly crispy.
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