I refuse to call this “mushroom bacon.” Bacon is bacon. These are tasty, thinly sliced trumpet mushrooms that have been tossed in a spicy sauce, then dehydrated in the oven. Let it be what it is: delicious!
If possible, choose loose mushrooms over prepackaged. This allows you to examine each one before buying. Your mushrooms should look healthy, without discoloration, so put them back if they are slimy. You also want them to smell fresh and earthy, so avoid sour-smelling mushrooms at all costs. I store them in the refrigerator inside a breathable container like an open plastic bag or a lidded container that is only partially covered. Be sure to use mushrooms within a few days because they go bad quickly.
In order to avoid waterlogging your mushrooms, gently wipe them with a damp paper towel when cleaning. I know this is a tedious process, but it is worth it to maintain the integrity of your mushrooms. If you are in a rush, you can quickly rinse them in cold water and immediately pat them dry with paper towels.
- Preheat the oven to 225°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the safflower oil, sugar, molasses, chipotle, paprika, tamari, and 1/4 cup water. Add the mushrooms and toss to coat well.
- Spread the mushrooms on the prepared baking sheet and bake for 2 hours. Remove from the oven, transfer to a cooling rack, and let cool completely.
Reprinted with permission from Vegetable Kingdom: The Abundant World of Vegan Recipes by the Bryant Terry, copyright © 2020. Published by Ten Speed Press, an imprint of Penguin Random House. Photography copyright: Ed Anderson © 2020