Serves 2 to 4 (enough to make 2 good sized BLT sandwiches, or 4 side servings for breakfast plates.)
6 ounces king oyster mushrooms, tops trimmed, stems thinly sliced lengthwise (1/16 to 1/8 inch thick)
2 tablespoons soy sauce
2 teaspoons ketchup
1 1/2 teaspoons maple syrup
1 teaspoon apple cider vinegar
1 teaspoon liquid smoke
1 teaspoon oil, plus more for frying
Place mushrooms slices in a zip top bag.
To a small measuring cup or bowl, add soy sauce, ketchup, maple syrup, apple cider vinegar, liquid smoke, and oil. Whisk to combine, then pour into bag.
Massage marinade around a bit. The mushrooms won't be submerged by the marinade, but over time, water will be drawn out of the mushrooms, adding to the body of the marinade, eventually submerging the mushrooms in tasty liquid. Push as much air as is possible out of the bag, and store in the fridge at least 8 hours or overnight.
When ready to eat heat a wide non-stick skillet to medium, and add 1 tablespoon of oil. Remove mushrooms from marinade, shaking off the excess.
Place "bacon" in the pan, in batches if necessary, making sure they sizzle. Fry 1 to 2 minutes, then toss and cook 3 to 4 more minutes, tossing occasionally, until browned with some blackened crispy edges.
Drain briefly on a paper towel lined plate, serve.
Vegan chef, cookbook author, and multi-media personality, Brian L. Patton. Just making good, old-fashioned food. You like food, right?