Name: Crispy Vegan Smoked-Mushroom "Bacon" Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 3
Cuisine: American
Ingredients: 8 ounces King Oyster (also sold as Trumpet Royale) mushrooms, cut lengthwise into 1/8th- to 1/6th-inch slices (see note); 3 tablespoons canola or vegetable oil; Kosher salt and freshly ground black pepper; 2 teaspoons maple syrup; 1/8 teaspoon sugar; 1/8 teaspoon garlic powder; 1/8 teaspoon paprika; 1 chunk applewood, hickory, or mesquite

Ingredients

3 serv.

8 ounces King Oyster (also sold as Trumpet Royale) mushrooms, cut lengthwise into 1/8th- to 1/6th-inch slices (see note)
3 tablespoons canola or vegetable oil
Kosher salt and freshly ground black pepper
2 teaspoons maple syrup
1/8 teaspoon sugar
1/8 teaspoon garlic powder
1/8 teaspoon paprika
1 chunk applewood, hickory, or mesquite

Instructions

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1 Adjust oven rack to center position and preheat oven to 350°F (180°C). Line a rimmed baking sheet with aluminum foil or parchment paper. Add 2 tablespoons oil and brush with a pastry brush to coat evenly. Lay sliced mushrooms on sheet in a single layer (you may have to work in batches or on 2 trays). Season with salt and pepper. Flip slices and season with more salt and pepper. Transfer to oven and cook for 20 minutes. Turn mushroom slices carefully with a thin metal spatula. Return to oven and continue cooking until well-browned and crisp, about 20 minutes longer. (Mushrooms will quickly overcook, so monitor them carefully.) Remove from oven and transfer mushrooms to a paper towel-lined plate to drain.
2 Transfer mushrooms to a bowl and toss with maple syrup, sugar, garlic powder, paprika, and remaining oil. Season to taste with more salt and pepper. Transfer mushrooms to the basket of a steamer insert and space evenly over bottom.
3 Ignite wood chunk over a burner or with a torch. Transfer to a large pot. Add steamer insert and cover pot with a tight-fitting lid. Let mushrooms smoke for 10 minutes. Remove from pot. For crisper mushrooms, return to lined baking sheet and continue baking until sugars start to caramelize gently, about 5 minutes longer. Allow to cool completely before transferring to an air-tight container and storing at room temperature for up to 5 days.