Recipes > Portobello Bacon

Portobello Bacon

Details

Smokiness and sweetness come together in this delicious and creative plant-based bacon recipe. Serve on its own, in wraps or sandwiches or in any recipe that calls for a light smoky flavor.
  • Serves: 4
  • Active Time: 15 mins
  • Total Time: 1 hr - 1 hr 15 mins
  • Views: 39,627
  • Success Rating: 100% (?)
    0% - I fed it to the dog
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Steps

Step 1: Preparing the Marinade

Preparing the Marinade
  • 1/4 cup tamari or soy sauce
  • 2 tsp liquid smoke (mesquite preferably)
  • 3 tbsp maple syrup
  • 1 tbsp onion granules
  • black pepper, to taste

Method

Preheat the oven to 275°F (135°C). To prepare the portobello bacon, first prepare the marinade. 
Mix together the maple syrup, liquid smoke, tamari, onion granules, and black pepper. Whisk well and set aside while you prepare the mushrooms.

Step 2: Prepping & Marinating the Mushrooms

Prepping & Marinating the Mushrooms
  • 5 portobello mushrooms

Method

To prepare the mushrooms, using a small spoon, remove the gills from the inside of the mushroom. 
Next slice the mushrooms into approximately 1/4-inch-thick slices. Place the mushrooms into a shallow dish and pour the marinade over top, gently tossing the mushrooms to ensure they are fully covered in the marinade.

Let the mushrooms marinate for at least an hour or marinate overnight, in the refrigerator.

Step 3: Making the "Bacon"

Making the "Bacon"

Method

The mushrooms can either be slow baked in the oven or they can be dehydrated.

To bake, first lightly spray a non-stick sheet pan. Lay each slice of marinated mushroom on the tray, not overlapping them. Bake at 275°F (135°C) for up to 1 hour or until crisp.

Alternatively, you can dehydrate them by laying each marinated mushroom on the dehydrator screen and dry until crisp, about 6 to 8 hours at 115°F (46°C).

The mushrooms can also be sliced raw and then sautéed like lardon to add wonderful depth and flavor to many soups, sauces and vegetable stews, such as this Beefless Bourguignon.

13 Comments

  • Kathy B
    Kathy B
    How long do you recommend letting the mushrooms marinade before cooking or dehydrating?
  • Dawn T
    Dawn T
    Sorry about that, the recipe has been updated to say "Let the mushrooms marinate for at least an hour or marinate overnight, in the refrigerator." Hope that helps. Cheers!
  • Rosalie K
    Rosalie K
    Hello, How long can this bacon be stored after it is made? How would you recommend storing it if it is dehydrated? Thanks!
  • Dawn T
    Dawn T
    The mushrooms should last several days — they may just become a bit chewier as they sit. Cheers!
  • Susan L
    Susan L
    Why remove the gills?
  • Dawn T
    Dawn T
    Good question Susan. While it is not totally necessary to remove the gills from portobello mushrooms. There are a couple of good reasons that chefs do this extra step. The dark gills will discolour a light coloured dish and/or sauce. Another reason to remove the gills is because they sometimes trap dirt. Hope that helps. Cheers, Dawn
  • Sharon K
    Sharon K
    Can I replace the liquid smoke with smoked paprika? I know it won’t be the same but I may not be able to source liquid smoke. If I can use it as a substitute, how much would you suggest? Thank you!
  • Brian S
    Brian S
    Hello there Sharon I think you could certainly replace the liquid smoke with the smoked Paprika. As you are replacing a dry spice with a liquid I might recommend whisking in 1 tsp smoked paprika as well as 2 tsp water with the remaining ingredients. You can certainly adjust the paprika to taste if you prefer an adjustment after your first round. Enjoy!! Brian
  • Joanne G
    Joanne G
    My husband hates mushrooms but he thought these were a very convincing bacon:)
  • Ingela B
    Ingela B
    Could one freeze the ready mushrooms with a good result? Thank you.
  • Char N Rouxbe Staff
    Char N
    Hello, Ingela: Thanks for writing, and a good question. The answer is yes. They will freeze well, just make certain that they thaw well before serving. You will enjoy the flavor and texture of the mushrooms. Keep cooking! Cheers, Char
  • Dennis S
    Dennis S
    Should the remaining marinade be poured over the mushrooms when placed in the oven?
  • Chris R Rouxbe Staff
    Chris R
    Hi, Dennis: You can certainly pour some of the remaining liquid onto the mushrooms. They may need more time to dry out in the oven and get crispy but they will also have a more robust flavor as a result. - Chris

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