Mushroom Bacon

A recipe for vegan, kosher bacon that will blow your mind. Seriously.
  1. Find some King Oyster mushrooms. They're widely available in most well-stocked grocery stores and Asian specialty markets. Get ones that are about the length of your palm.
  2. Preheat your oven to 325 degrees F.
  3. Lightly grease a rimmed baking sheet with olive oil.
  4. In a small bowl, combine 2 tbsp brown sugar, 1/2 tsp sea salt (ideally smoked), 1/2 tsp smoked paprika, and 1 tsp ground black pepper. Stir to combine and set aside.
  5. Slice 2 large King Oyster mushrooms lengthwise, into thin, bacon strip-shaped pieces and place them in a large mixing bowl.
  6. Drizzle with 2 tablespoons olive oil and toss well to combine.
  7. Add the brown sugar mixture to the oiled mushrooms and use your hands or a spoon to toss well, ensuring each mushroom slice is well-coated.
  8. Arrange the mushrooms on the oiled baking sheet with space in between each one.
  9. Bake for 18-22 minutes, until the mushrooms turn dark brown.
  10. Flip the mushrooms gently, using a spatula.
  11. Bake for another 15-17 minutes, until very brown.
  12. Let cool for at least 10 minutes (this will also crisp the mushrooms).
  13. Serve immediately. Unused bacon will keep in an airtight container in the refrigerator for up to a week (not that you'll have any unused bacon to speak of--I mean, look at that).