Crispy Vegan Smoked Mushroom \

[Photographs: J. Kenji Lopez-Alt]

Sweet, smoky, and crisp mushroom bits that can be used anywhere that you'd use bacon bits.

Crispy Vegan Smoked Mushroom "Bacon"

About This Recipe

Yield:Makes about 1/2 cup mushroom chips
Active time:15 minutes
Total time:1 hour
This recipe appears in: Vegan: Crispy Smoked Mushroom "Bacon"


  • 8 ounces cremini, shiitake, or button mushrooms, cut into 1/8th-inch slices
  • 3 tablespoons canola or vegetable oil
  • Kosher salt and freshly ground black pepper
  • 1/8 teaspoon sugar
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon paprika
  • 1 chunk applewood, hickory, or mesquite


  1. 1

    Adjust oven rack to center position and preheat oven to 350°F. Line a rimmed baking sheet with aluminum foil. Add oil and brush with a pastry brush to coat evenly. Lay sliced mushrooms on sheet in a single layer. Season with 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. 2

    Transfer mushrooms to a bowl and toss with sugar, garlic powder, and paprika. Season to taste with more salt and pepper. Transfer mushrooms to the basket of a steamer insert and space evenly over bottom.

  3. 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 ten minutes. Remove from pot and allow to cool completely. Transfer to an air-tight container and store at room temperature for up to a 5 days.


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