Smoky Mushroom "Bacon" that Non-Vegans Will Love
When I was a kid, one of my favorite sandwiches was a bacon, lettuce, and tomato. A good BLT rocked my world. I loved the smoky, salty flavor of the bacon.
Today, the thought of eating a sweet and intelligent pig makes me feel horrible, and like most of us, I was raised to believe that meat and dairy was an important part of a healthy diet.
Once I realized that wasn't the case, I gave up eating mammals. That was over twenty years ago, and I've never looked back. However, I never lost the craving for smoky and salty food.
Since Alex and I started this blog we've been working hard to find alternatives to animal products that will convert even the most hard core carnivore to a plant-based only diet.
I'm convinced that this Portobello mushroom "bacon" recipe will lure meat eaters into the light. It may not transform them, but I bet that it will make them crave the shroom over Babe.
The story of Portobello Mushroom "Bacon"
As I was cruising the condiments section of my local supermarket (I spend a lot of time looking for different ingredients these days), I stumbled upon across liquid smoke.
I'd never heard of the stuff before, so I picked up a bottle and looked at the label. A little jolt of excitement ran through me the moment I realized that I had struck culinary gold.
I realized that I could use this in veggie burgers to give them a little extra something, or, I could try making a vegan bacon that mimiced the flavor of the real stuff! My imagination had shifted into fifth gear and there was no slowing it down.
I cruised through the aisles looking for that special ingredient that would put a thick and juicy BLT back into my world. Tofu? No, too squishy. Tempeh? No, not a big fan. And then, I saw a big pile of Portobello mushrooms, and I thought, why not? It could work.
Round One
For my first attempt at making mushroom “bacon" with liquid smoke, I dipped the mushrooms in the liquid smoke and then immediately fried them. They were all right. Not great, not horrible.
Round Two
The second time I marinated them in the liquid smoke for about an hour. They were better, they had a good flavor, but it was almost too much of a good thing. I think I let them soak too long. A little bit of liquid smoke goes a long way.
Round Three - Ding-Ding-Ding, WINNER!
How to Make Vegan Portobello Mushroom "Bacon"
Finally, I got it right. I thought about the kind of bacon that my mom used to cook. Maple flavored bacon. I added maple syrup to the liquid smoke and it was perfect. The syrup gave it just enough sweetness, and it gave the mushrooms a stickier coating, which gave them a tiny bit of crispness . This my friends, is really, really good.
STEP ONE
Whisk the liquid smoke, maple syrup, and salt & pepper in a wide shallow dish.
STEP TWO
Slice the mushrooms into thin strips and marinate them in the marinade for approximately 15 minutes per side.
STEP THREE
Heat a large skillet on medium-high heat and add the oil when the pan is hot. Cook the mushroom strips for approximately 4 minutes per side, or until they're brown and the edges are crispy.
That's it, friends. You can eat them as is, or you can stack them on toasted bread with lettuce, tomato, and your favorite vegan mayo for a delicious PLT. Portobello Lettuce and Tomato Sandwich.
I couldn’t wait to put that BLT together and take a bite. Ahhhh, it was as good as I had hoped it would be. Smoky, mapley, salty, yummy goodness, all without harming one living being. That made it taste even better.
HOW TO SERVE MUSHROOM BACON
This is such an easy recipe, it doesn’t require any special culinary skills. I promise.
As you can see, it makes a fantastic vegan BLT. Just add the mushroom bacon to toasted bread with a smear of vegan mayo, lettuce or your favorite green leafy vegetable, and tomato.
You could also dice the mushrooms and put them in a salad, or put the slices on the side of a tofu scrambler. Anything that bacon can be added to, you can add these mushrooms to.
How about putting the strips on a grilled veggie burger for a “bacon” burger?
Make this and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
Let’s connect! Hop on over to our Facebook page and give it a like, and follow us on Instagram and Twitter, and follow us and share this and other Veganosity recipes on Pinterest. We'd be so grateful if you did. If you like this recipe and can't wait to see what we're going to share next, subscribe to Veganosity. Just fill in the subscription box above our picture in the top right corner of the page. And, Alex and I love hearing from you, please leave a comment and let us know what you think of our recipes.
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Portobello Mushroom Bacon – Vegan Bacon
Ingredients
- 1 tablespoon olive oil
- One large Portobello mushroom – washed and patted dry
- 1/4 cup maple syrup
- 2 tsp liquid smoke
- sea salt to taste
- Pepper to taste
Instructions
- In a bowl that is large enough to marinate the mushroom slices combine the liquid smoke, maple syrup, salt, and pepper.
- Cut the mushroom into thin strips, no more than a 1/4 of an inch thick, and marinate both sides in the liquid mixture. At least 15 minutes per side.
- Heat the oil in a medium skillet and cook the mushrooms for approximately 5 to 7 minutes. Flip and cook for another 5 minutes. They should be browned and the edges.should be crispy.
- Notes
- For a Bacon Lettuce and Tomato sandwich toast two pieces of whole grain bread. Add lettuce, sliced tomato, the mushroom bacon, and salt and pepper if desired. You can also spread some vegan mayo on the toast for added flavor.
Chicago Tnr says
All marinades need a shot of acid (aka Vinegar) . For this recipe you could use Sweetened Rice ,Malt or Apple Cider Vinegar. Nice photography...vegan 28 or so years
Linda Meyer says
Thanks for your comment. You're welcome to add vinegar or anything acidic. Let me know what you think.
Kiki says
Liquid smoke is so bad for you!!! You shouldn't be using it!!!
Linda Meyer says
Hi Kiki,
Thank you for your concern, and you're right, if you consumed a bottle of liquid smoke a day, it wouldn't be good for you. However, a teaspoon to a tablespoon of flavoring every once in a while is not going to hurt you. Please read Dr. Gregor's post on liquid smoke, and I'd suggest reading the peer reviewed study linked to his report. http://nutritionfacts.org/2015/04/14/does-liquid-smoke-cause-cancer/
Selenia C says
I love your bacon portobello mushroom is fantastic. And you right nothing in small amount hurting us. Just we need use the común sense and that it. Thank you
Linda Meyer says
Thank you, Selenia!
Cecilie @A Story of Freedom says
This looks so good! I love mushrooms and their versatility 🙂
Linda Meyer says
Thank you, Cecilie! I agree, mushrooms are so versatile. 🙂
Eric says
I wonder if you might get a slightly crisper bacon-like texture if you slice and partly dehydrate the portobello mushrooms before you marinate and then fry them. The recipe sounds good to me.
Linda Meyer says
Hi Eric! That's an interesting idea. A friend of mine just offered to let me use her dehydrator, and now I'm going to take her up on that. Thanks for the idea. 🙂
Barbara Schallick says
We Just made these and the flavor was Awesome, We just could not get them Crispy, they were rubbery but once put together with the lettuce tomato and mayo it made a really good sandwich. Very Similar to a BLT because of the smokey flavor, I to wonder if they were dehydrated so all moisture was removed would they actually get crispy!
Linda Meyer says
Hi Barbara! I'm so happy you liked them. Yes, it's hard to get mushrooms to be totally crispy. When I make them I try and slice them really thin so the outer edges get a bit crispy. You're the second person to suggest dehydrating them and I'm actually borrowing a dehydrator from a friend soon to try it. Stay tuned, if it works I'll post a brand new recipe. 🙂
Cristen says
This recipe is vegan gold! Turned out delicious and using a cast iron pan mine turned out a bit crispy around the edges! Best BLT I've ever had!!
Linda Meyer says
That's so great to hear, Cristen! Cast-iron skillets make everything better. 🙂
Michelle says
Made this on a whim and LOVED it! We did add a splash of vinegar and some dried hot red peppers. Sweet, smoky, spicy delishousness! To be honest, we only marinated this for a moment and then threw it all in and cooked it down. My husband made me promise not to lose this recipe. Like many, our mushrooms did not get crispy, but that made zero difference to our enjoyment of the sandwich. We are making this again today and I think we'll try chipotle powder instead of the hot red peppers and maybe add an avocado to the sandwich as well; can't wait!!! Thank you so much!!
Linda Meyer says
Thanks so much for taking the time to let me know how much you and your husband enjoyed my recipe, Michelle! It's hard to get mushrooms completely crispy, the edges will crisp up nicely if you cook them in an iron skillet, not sure about other types of pans because I don't cook with them. I love that you added dried peppers to the mix. I love spicy!
Valerie says
Question: 2 liquid ounces and 1/4 cup are equal. Am I really supposed to do 2oz of liquid smoke? Thanks!
Linda Meyer says
Hi Valerie, yes, you want the mushrooms to soak up as much liquid as possible. It may seem like a lot, but when you pour it in the dish you'll see that it doesn't cover a big surface.
Anne P says
What is the possibility of baking these as opposed to frying?
Linda Meyer says
Hi Anne, I think it would work as long as the oven was really hot. Let me know if it works out for you.
Krista says
Is there a certain type of maple syrup that you use?
Linda Meyer says
Hi Krista! I buy my maple syrup at Costco. As long as it's pure maple syrup and not the artificial stuff you should be good.
Ruth vandermark says
I thought of grilling them outside..will see how they turn out..
Linda Meyer says
Let me know! I hope they worked out for you. 🙂
Lia says
Oh. My. Goodness.
This is absolutely delicious! I made it ahead for my sandwich tomorrow, and I can hardly keep myself from eating it tonight!
Linda Meyer says
Thank you, Lia! I'm so happy you like it, and thanks for taking the time to comment. I really appreciate it. 🙂
Anna says
Holy moly, is this delicious! Just made a BLT - it was heaven! Saving what's left of the marinade and I'm gonna do it again tomorrow. Absolutely delicious!!
Linda Meyer says
Thank you, Anna! I'm so happy you enjoyed our recipe. Thanks for taking the time to let us know. 🙂
Jordan says
They were yummy but I didn't get a bacon taste. The coconut oil overpowered the marinade. I ended up putting them on a frozen cheese pizza (I'm not vegan) with some bell peppers. Tasty.
Linda Meyer says
Hi Jordan. Sorry you didn't get the bacon taste, you're the first person who has said that. You shouldn't have tasted the coconut oil, what brand did you use?
Jordan says
I used trader joes unrefined coconut oil. I usually use refined and never taste the coconut but the unrefined had a very distinct coconut flavor.
Linda Meyer says
Good to know. Thanks, Jordan!
Kathryn Gannon says
Why are you using coconut oil it doesn't mention to use it.
Linda Meyer says
Hi Kathryn, I'm not sure where you're seeing coconut oil in the recipe card? My only guess is that you were looking at an older Pinterest pin? If so, we updated the recipe to make it a bit healthier and swapped the coconut oil (which has saturate fat) for olive oil. Unfortunately, we don't have any control over the ingredients that Pinterest shows on our pins.
Kathryn Gannon says
Hi, Linda, I was replying to Jordan above who mentions using coconut oil. I know it isn't in the recipe card that's why I was asking Jordan why they were using it.
Linda Meyer says
Oh, okay, my mistake. 🙂 Her comment was before we updated the recipe.
sylvia :) says
hi! what should i do with the marinate at the end? should i fry the mushroom with it or without?
Linda Meyer says
Hi Sylvia! Go ahead and pour it on top of the mushrooms and let it cook with the mushrooms for added flavor. Just make sure that it cooks down and isn't wet or the mushrooms will be too. Let me know what you think! 🙂
sylvia :) says
thank u! 🙂
Linda Meyer says
You're welcome! 🙂
Nahum says
Sadly, liquid smoke is a carcinogen. It causes DNA damage (cancer) at 30 times the rate versus not using it. Try whisky instead, since it has a smoky, woody flavor.
Linda Meyer says
Hi Nahum,
Thanks for your comment. Alex and I did a lot of research before using liquid smoke in our recipes (before the blog). It's considered the same as green and black tea according to Johns Hopkins researchers. I've yet to find any research that proves that it's a carcinogen. Whiskey is considered a carcinogen as well. In the case of this, moderation is key.
Tamara Sheedy says
Going to be trying this tonight. Can't wait!
In reference to Nahum's comment about using whiskey instead - whiskey is great as long as you're not Celiac however if you are then the whiskey will make you sicker quicker than the chances of consuming liquid smoke in small amounts are to giving you cancer. As a Celiac Vegan, I must be extra cautious so as to not develop lymphatic cancer from the consumption of wheat based/contaminated products, which Celiacs are at a greater risk for. This as well as anaphylactic shock, deterioration of internal organs caused by the destructive enzymes in products containing gluten. Etc, etc. Every disorder has it's own issues.
So long and short of it is this - know yourself, research for yourself and consume what you will without getting preachy on others. All recipes are SHARED with the intent of being helpful in guiding your journey, left for you to experiment, change and refine to your own particular palette. Be thankful someone else took the time to care enough to experiment and share at their own expense.
Thank you for sharing, Veganosity!
Alex Meyer, MA says
Hey Tamera! Thanks so much for the comment : ) We couldn't agree with you more! Recipes are shared with the intent for people to make small alterations to fit their dietary needs. We love that you're able to get creative in the kitchen and tweak recipes to make them perfect for you!
Barb says
I am making this with homemade tomato soup for my sisters and nieces for lunch. I am excited. Can I use evoo instead of coconut oil?
Linda Meyer says
Hi Barb! Yes, absolutely! Let me know what you and your family think of it. 🙂
Barb says
These turned out fantastic last weekend for my sisters and nieces. I served the Portabella Mushroom "BLT" with homemade roasted tomato soup and some Olive and Sea salt chips! It was a hit! Everyone loved them. My only problem was getting them served at the same time. They were well worth the wait! Will make again soon! Thanks!
Linda Meyer says
Hi Barb! I'm so happy you enjoyed the recipe. Next time keep the bacon warm in a 200° oven so you can serve everything warm at once. 🙂
Sheree says
I just tried this And it was delicious!!! I don't have liquid smoke so I use soy sauce, paprika. Syrup and a dab of brown sugar. Will definitely recommend
Linda Meyer says
Thank you, Sheree! I like your spin on it, I'll have to give it a try. 🙂
shelly says
Great idea. I am a nutritionist and would never use any liquid smoke products as they tend to have MSG or other unhealthy ingredients in them. I love the idea of the soy sauce and paprika. You can also use Braggs liquid aminos instead of soy sauce (it has the same flavor but is much healthier).
PS - thank you, Linda, for sharing all these wonderful recipes with us. I admire your creativity and am happy to share these progressive ideas with loved ones.
Linda Meyer says
Hi Shelly, thank you so much for your kind words. In regards to using liquid smoke, you're right that some have MSG, that's why I use Colgin, they don't use it. I've done extensive research (peer reviewed articles) on liquid smoke because I'm very particular about what I put in my body. From what I've read, there is no evidence that it's dangerous in small quantities. Like many foods and/or flavorings, I wouldn't eat it every day, but it's fine to add to a dish every once in a while.
Amy says
I wonder if the mushrooms would get crispy if I use my julienne slicer so they're thin? Making this tonight for my family & would love your thoughts!
Linda Meyer says
Hi Amy! It's absolutely worth a try. I was going for the thick slab texture when I made this recipe, but I'd love to hear about your results if you try slicing them that thin.
Sarah says
I wonder if anyone has smoked the mushrooms in a smoker and then fried them?
Linda Meyer says
I don't know, I'd try it if I had a smoker. Great idea, I'll have to see if any of my friends have one so I can try it. Thanks, Sarah. 🙂
Herley Taylor says
This sounds and appears to be some deliciously healthy food to eat. Thank you so much!
Linda Meyer says
You're welcome, thank you!
Kelly Rose says
I prepared this recipe last night. It was delicious. I did have to cook the mushrooms longer than 3 minutes on each side to get the edges to crisp up. I laid them on parchment paper to cool for about 5 minutes, and that made the edges even a little bit crunchier. I also sprinkled a bit of smoked alderwood salt on the sandwich when assembling for a deeper, richer smokier flavor. Tonight I'm making it again but adding avocado to the sandwich.
Linda Meyer says
Hi Kelly Rose! Thanks for letting me know how much you enjoyed the recipe. I haven't tried smoked alderwood salt, thanks for the tip.:)
Shauna Miller says
Can you freeze these after cooking?
Linda Meyer says
Hi Shauna! Yes, make sure you cook them first and let them cool completely. Store in an air-tight container or bag. They are best eaten within six months.
Malin says
Hi! Would like to make this for my man for breakfast, and wondering if it would be ok to let the mushrooms marinate through the night?
Also - as I see someone made this with unrefined coconutoil, which has a distinct flavor to it, and you replied that there shouldn't be any flavor - maybe it would be an idea to specify that you should use a flavorfree, refined coconut oil? 🙂
Linda Meyer says
Hi Malin, the longer you marinate the mushrooms the stronger the flavor will be. If you don't want a strong smoky flavor I'd suggest reducing the amount of liquid smoke. Thanks for the suggestion regarding the coconut oil. I'll go back and look at the comment. I must have misread it because I'd never suggest cooking with unrefined coconut oil, unless I was cooking something that should taste like coconut. 😉
sharon says
Did it! I didn't have liquid smoke so used a little tamari in its place. Loved it! Thanks; I will make this again, (with liquid smoke if I can find one I like.)
Linda Meyer says
Awesome! I'm so happy you liked it. You could whisk smoked paprika in to the liquid if you can't find a liquid smoke that you like. That will give it the smoky flavor that mimics bacon. Thank you for taking the time to let us know. 🙂
Andrea says
This recipe looks delicious and I am excited to try it soon! I am amazed how nit picky many of the comments are regarding a recipe on YOUR blog that you are SHARING that noone has to try if they dont want to. Thank you for taking the time to share something you enjoy. After all, taste is a preference and its really no big deal if a recipe is tried and not liked so why do readers reply so negatively like you stabbed them in the heart by posting a recipe they feel isnt up to their standards? A few drops of liquid smoke isnt the end of the world!
Linda Meyer says
Hi Andrea! Thank you so much for the comment. I let those comments roll off my back because we've received far more positive comments than negative. I'll never understand why people waste their time with negative comments. I do appreciate legitimate questions or suggestions, so people can keep those coming. 🙂 Happy New Year to you!
Selenia Cordero says
Hi Linda ! I try this recipe and is fantastic. I am with you about small amount of smoke liquid not hurting
our body and health. Just like that. Thank you
Linda Meyer says
Thank you so much, Selenia! You're absolutely right, and we would never consumer anything that we thought would compromise our health. We're so happy you enjoyed the recipe. 🙂
Kathy Woody says
Hi. This looks and sounds amazing. I can't wait to try them out. My question is why/how are they so high in calories and saturated fat? This surprised me. However, it won't stop me from trying the recipe. Thanks!
Kathy
Linda Meyer says
Hi Kathy! I honestly don't know how the nutrition application in this recipe card index calculates the calories, fat, or any of the other nutrients, as they all seem so far off. I don't use a lot of oil to make them and everything else is pretty much fat free. I wouldn't worry too much about the calories and fat, as 1 tbsp of coconut oil is approximately 120 calories and 1 medium mushroom is about 10 to 15 calories. I think the high calorie count comes from the 1/4 cup of maple syrup that the mushrooms marinate in. Unless we drink the marinade, we won't be consuming all of the calories-haha! Thanks so much, let us know what you think. 🙂
Frederick W Hill says
Tried this on Sunday—-delicious! Don’t drain the mushrooms on a paper towel. They will stick because of the maple syrup liquid smoke combo.
Linda Meyer says
Thank you, Frederick! We're so happy you liked the recipe. 🙂
Susan says
My husband and I loved this so much, we had it twice in a week! I added avacado for a ABLT. Thank for this great recipe. I am going to try more of your recipes.
Linda Meyer says
Hi Susan! We're so happy to hear this!! Yes, avocado on everything. 🙂
Kristi says
hello!
I'm looking for a meat substitute for freezer breakfast burritos. Do you think these would be a good option? In your opinion, after freezing, would they get rubbery when reheated?
Thanks!
Kristi
Linda Meyer says
Hi Kristi! I've never tried freezing them but I'm sure they'd be fine since they're cooked and have released most of their water.
sheila says
i would like to try this. is there a replacement for maple sugar?
Linda Meyer says
Hi Sheila, the maple syrup gives the bacon a great flavor. You could use agave or a simple syrup, but it wouldn't taste the same.
Kirsten Matthes says
Hello Linda, I love this vegetarian bacon, this opens a world of veggie dishes. I read all comments, was inspired and therefore a bit too generous with chipotle powder ? but it's still delicious and I'll certainly will prepare this again and again. I'll also buy smoked alderwood salt, never heard of it before. Oh, and I'll buy some other brands of liquid smoke, I'm sure they all taste different. I'm so glad I tried this receipe tonight.
I will add my first batch to a lentil salad for my lunch at work tomorrow. Uh, I wish it was tomorrow. Must watch out not to finish off the mushrooms right now.
Thanks for sharing, I'll pass it on,
Kirsten
Alex Meyer, MA says
Kirsten, Thank you so much! We love this recipe too and definitely understand how hard it is to not eat it all at once. And that's awesome that you tried to make the recipe your own by adding more chipotle powder! Even if it doesn't always work out, it's always a good thing to try new things and really individualize a recipe : )
Denise says
I had a concern about the liquid smoke. I mixed chipotle power with the maple syrup for the smokey taste..yum
Linda Meyer says
Hi Denise! Thanks for the tip, we're happy that you enjoyed the recipe. 🙂
Laura Dewey says
Just made this. Broiled instead of frying hoping to crisp up. Worked somewhat on texture but not completely. Maybe air frying? Incredible taste though! Loved it and will make again for sure. Thank you!
Linda Meyer says
Thank you, Laura! We bought an air-fryer recently and this is on our list of things to try. We're hoping it will make them crispier too. 🙂
Laura Dewey says
Threw in toaster oven on a sheet of foil to reheat for my kids and that did the trick!! They said it was one of the best things I’ve ever made. Thank you again.
Linda Meyer says
That's fantastic! Thanks for the tip, and we're so happy your kids loved them. 🙂
Sylvie says
just made this with only 4 slices of portebello, threw the rest of the portebello in the tomato soupe I was making and it was great, didn’t want to make too much in case it wasnt good. Well tks for the recipie it was excellent will do it again dor sure. enjoy your saturday afertoon.
Linda Meyer says
Thank you, Sylvie! We're so happy you liked it. 🙂 Thanks for letting us know.
JENNIFER D MARCHANT says
Loved this added ancho chili powder and a dash of lime juice. Actually over cooked the first batch and had smoky caramel crunchy treats. They were tasty too. Second batch went for BLT and panini grilled cheese. Fantastic idea. Thanks for sharing!!!
Linda Meyer says
Hi Jennifer! Thank you, we're so happy you enjoyed the recipe. We love that you made it spicy!!!
Vickie Fisher says
Dear Meyer ladies, This recipe is amazing! I swear, I will never have shriveled old mushrooms again (because I have not used them fast enough)! I didn't have enough smoke flavoring, so I used mostly Braggs. No matter, because they were so good, I couldn't stop eating them, and they barely made it into my wrap sandwich! Thanks so much!
Linda Meyer says
Yay!!!! This makes us so happy. We love this recipe and it's one of our most popular. To hear that you love it, too makes us so very happy. Thank you!!
Tina says
I whisk my liquid smoke into olive oil- maybe 1/4 tsp of smoke in a tablespoon of oil. I then put the portobello slices into a hot cast iron pan with hot canola oil(about a tsp, just enough to grease up the bottom of the pan. Then I drizzle the olive oil and liquid smoke over it. Let them cook for a long time and they start to dry out and crisp up. Sprinkle with lots of salt and you have but heaven. There’s usually enough smoky flavour in the pan to cook a few mushrooms without adding more of the oil smoke emulsion. I’m going to try adding the maple syrup next batch.
Linda Meyer says
Hi Tina, thanks for that tip, we'll definitely try it. We're all about crispy textures. 🙂
LiverSupport.com says
WOW! What an interesting recipe. I wonder if patting the mushrooms dry before frying them will help them to crisp up then cooking them similar to Julia Child's method to brown mushrooms (she used very hot pan and butter though). Cannot wait to try this.
Linda Meyer says
Hi! Thanks for the comment. Patting them dry with the marinade would probably cause the fibers of the towel to stick to them because of the maple syrup. If you do try it, please let us know how it turns out. 🙂
Aurora says
Can’t wait to try this. What are your thoughts about using an air fryer to make these? And, are there any kinds of liquid smoke that are safer to use?
Linda Meyer says
Hi Aurora, you can definitely make these in the air-fryer. We suggest frying for about 7 to 10 minutes. In regards to the safety of liquid smoke, we are not at all concerned and urge you to read/listen to Dr. Greger's video. You could use smoked paprika, but it won't give the same amount of flavor. 🙂
Linda Meyer says
Sorry, here's the link to the video. https://nutritionfacts.org/2015/04/14/does-liquid-smoke-cause-cancer/
Rita says
I noticed on your breakdown of ingredient label you don’t list the amount per serving. That is missing. Would it be 4 pcs of the mushroom bacon, 2 etc. that equal the amount of saturated fat etc. What is the serving size? Thanks in advance.
Linda Meyer says
Hi Rita, the recipe is one serving. Unfortunately, the recipe card plugin doesn't realize that the mushroom is marinated in the maple syrup and other ingredients, so it doesn't account for the fact that you're not actually consuming all of the syrup, which means that the nutritional data isn't accurate. I wish there was a way for us to correct it, but there isn't.
Melissa Messick says
Was wondering if you had tried cooking these with an air fryer. If so, what would you recommend for the temp and time?
BTW we made this 2 years ago for my Vegan brother and he loved them. Going to sub these for bacon in a side dish we are making for Thanksgiving.
Linda Meyer says
Hi Melissa, we haven't tried this recipe in the air-fryer, although we think that it would probably turn out great. In regards to the temperature and time, we would think 400˚F for about 5 minutes would work. You may want to test it with just a few before putting the entire batch in the fryer. Happy Thanksgiving!