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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
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.
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.
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.