Crispy Vegan Smoked Mushroom \

[Photographs: J. Kenji Lopez-Alt]

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Crispy Vegan Smoked Mushroom "Bacon"

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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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