📝 About This Recipe
Transform the majestic King Trumpet mushroom into a stunningly realistic plant-based bacon that boasts a satisfying crunch and a tender, fatty chew. By utilizing the dense, fibrous stalks of these mushrooms, we create long, elegant ribbons that absorb a complex marinade of liquid smoke, maple, and tamari. This recipe is a masterclass in texture, delivering a salty, sweet, and smoky profile that will fool even the most dedicated carnivores.
🥗 Ingredients
The Mushrooms
- 3-4 large King Trumpet Mushrooms (stems only, caps reserved for another use)
The Umami Marinade
- 3 tablespoons Avocado Oil (or any high-heat neutral oil)
- 2 tablespoons Tamari or Soy Sauce (use tamari for gluten-free)
- 1 tablespoon Maple Syrup (grade A dark preferred)
- 1 teaspoon Liquid Smoke (hickory or mesquite flavor)
- 1 teaspoon Smoked Paprika (Spanish pimentón)
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Nutritional Yeast (for a hint of savory depth)
The Finish
- 1 pinch Maldon Sea Salt (flaky salt for finishing)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C) and line two large rimmed baking sheets with parchment paper or silicone baking mats.
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2
Clean the King Trumpet mushrooms with a damp paper towel. Trim off the very bottom of the woody stem and remove the dark caps (save the caps for a stir-fry or risotto).
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3
Using a mandoline slicer set to 1/8-inch thickness, carefully slice the mushroom stems lengthwise into long, thin ribbons. If you don't have a mandoline, use a very sharp chef's knife and steady hand to achieve uniform slices.
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4
In a wide, shallow bowl or baking dish, whisk together the avocado oil, tamari, maple syrup, liquid smoke, smoked paprika, garlic powder, onion powder, black pepper, and nutritional yeast until emulsified.
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5
Working in batches, dip each mushroom slice into the marinade, ensuring both sides are thoroughly coated. Let them soak for about 1-2 minutes to allow the porous fibers to absorb the flavors.
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6
Arrange the slices on the prepared baking sheets in a single layer. Ensure they are not overlapping, as they need space for the moisture to evaporate so they can become crispy.
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7
Place the baking sheets in the oven and bake for 12 minutes.
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8
Remove the pans from the oven and carefully flip each slice using tongs. The mushrooms will have shrunk slightly and begun to brown.
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9
Return to the oven and bake for another 10-12 minutes. Watch them very closely during the last 5 minutes, as the sugar in the maple syrup can cause them to go from perfectly crisp to burnt very quickly.
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10
The 'bacon' is done when the edges are dark mahogany and the centers look dry and slightly shriveled. They may still feel slightly flexible but will crisp up significantly as they cool.
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11
Transfer the slices to a wire cooling rack. This allows air to circulate around them, ensuring maximum crunch.
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12
Sprinkle with a tiny pinch of flaky sea salt while still warm, then serve immediately or store for later use.
💡 Chef's Tips
Use a mandoline for precision; uniform thickness is the key to even cooking and preventing burnt edges. Do not overcrowd the pan; if the slices touch, they will steam rather than crisp, resulting in a rubbery texture. If your bacon feels chewy after cooling, pop it back into a 300°F oven for 3-5 minutes to further dehydrate. For an extra spicy kick, add a half-teaspoon of chipotle powder or a dash of sriracha to the marinade. Store leftovers in an airtight container with a piece of parchment paper between layers to maintain crispness for up to 3 days.
🍽️ Serving Suggestions
Layer several slices into a classic 'TLT' (Trumpet, Lettuce, and Tomato) sandwich with vegan garlic aioli. Crumble the cooled strips over a creamy potato leek soup or a loaded baked potato for a smoky crunch. Serve alongside tofu scramble and avocado toast for a high-end plant-based weekend brunch. Finely chop and use as a sophisticated garnish for a vegan Caesar salad or a carbonara-style pasta. Pair with a crisp, cold pilsner or a smoky Mezcal cocktail to complement the charred notes of the mushroom.