Course | Breakfast / Dinner / Lunch Dish Type | Component / Base

Smoky Maple Mushroom Bacon

Rachelle Johnson

Prep 10

Cook 18

Cooling 5

Total 33

Thin king oyster mushroom slices take on a smoky maple-tamari glaze, then roast into little ribbons of savory pleasure. Their edges caramelize while the centers keep a satisfying chew. Let them cool briefly before piling them onto toast, a sandwich or a bowl that would welcome a crisp, smoky finishing touch.

Thin roasted king oyster mushroom ribbons with caramelized edges on a blue platter.

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Thin mushroom ribbons, shiny with maple and tamari, become a savory little flourish in the oven. Their edges caramelize while the centers keep a pleasant chew. Pile a few onto toast, tuck them into a sandwich or scatter them over a bowl that wants something smoky.

King oyster mushrooms make particularly lovely long pieces for this mushroom bacon. The name describes their role at the table: a smoky, salty-sweet accent with crisp edges. The texture stays distinctly mushroomy, and that is part of the pleasure.

Smoky mushroom bacon on a blue platter with avocado toast as a serving suggestion.

Slice thinly and keep the pieces even

A sharp knife makes it easier to cut the mushrooms lengthwise, about an eighth of an inch thick. Similar thickness matters more than perfectly matching shapes. Very thin edges may finish earlier than wider pieces, so keep an eye on the tray near the end.

Cremini, shiitake or portobello mushrooms can take the recipe in another direction. They will make smaller pieces or wider slices, and their moisture changes the roasting time. Choose what looks good and judge the finish by color and texture.

A small glaze with plenty of personality

Tamari, maple and olive oil carry the smoked paprika, garlic and onion powder across the mushroom surfaces. Whisk the glaze before tossing so each piece gets a little of everything. Handle the thin slices gently; there is no need to squeeze or knead them.

Liquid smoke is optional. Start with the measured glaze and let the smoked paprika speak before adding another smoky note. The small salt and paprika finishes are optional too; taste a cooled piece first, since tamari already brings salt.

Give each ribbon some breathing room

Arrange the mushrooms in one uncrowded layer on parchment. Overlapping pieces hold moisture against one another and brown less evenly. A second tray is useful when needed, although extra batches may extend the time you spend cooking.

Turn halfway through roasting and remove very thin pieces early if they darken. After baking, let the mushrooms cool briefly on the tray. That pause helps the edges firm, while the centers remain pleasantly chewy rather than becoming a guaranteed brittle strip.

Add them at the last moment

The nicest contrast comes when the mushrooms meet their toast or sandwich just before eating. The avocado toast shown is a serving idea; bread, avocado and other additions are separate from the mushroom recipe and its nutrition.

If you would like mushrooms at the center of supper, explore our Garlic-Butter King Oyster Mushrooms with Rice. Store these cooked ribbons promptly in the refrigerator for 3–4 days. Reheat to 165°F (74°C) in a skillet, oven or air fryer, knowing that stored edges may soften. The base contains soy; check tamari and spice labels for gluten-free suitability.

There’s always room at our table.

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