Pink Oyster Maple "Bacon"

Enjoy this finger-licking bacon-y goodness on a BLT (we love it on toasted sourdough with arugula), with a stack of pancakes, or straight out of the pan if you can’t wait!

4 servings


  • 8 ounces Pink Oyster mushrooms
  • 1 T coconut oil
  • 2 ½ t soy sauce
  • 1 ½ t maple syrup
  • 1 t paprika
  • Salt to taste


  • Separate mushroom caps from stem; leave small mushroom caps whole, slice large caps into strips about 1-2 inches wide.
  • Melt coconut oil in a skillet over medium heat. Add mushrooms and sauté for about 10 minutes, stirring and turning now and then. Make sure to give those babies plenty of time to get nice and dark brown on both sides.
  • Reduce heat to low. Add soy sauce, maple syrup, and paprika. Stir gently to coat.
  • Increase heat to medium-high and cook 2-3 minutes per side to crisp. Salt to taste, and enjoy!
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