Michael Davis
Mushroom lardons are a vegan-friendly substitute for bacon. They are made by cutting king oyster mushrooms into small cubes and browning them over medium-high heat before turning down the flame and letting them slow-cook until they get a bit of chew. The mushrooms are then seasoned with salt, soy sauce, and smoked paprika to create a salty, smoky bacon-like flavor. This vegan bacon can be used in a variety of dishes, including salads, sandwiches, pasta, and as a side dish with roasted Brussels sprouts and onions.
| Characteristics | Values |
|---|---|
| Type of food | Vegetarian, vegan-friendly |
| Main ingredients | King oyster mushrooms, olive oil, soy sauce, smoked paprika, salt |
| Texture | Crispy, chewy, meaty |
| Taste | Salty, smoky |
| Preparation method | Cut into cubes, cooked in a skillet |
| Serving suggestions | Salads, baked potatoes, pasta, sandwiches, pizza, potato soup |
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What You'll Learn
How to make mushroom lardons
Mushroom lardons are a vegan alternative to bacon lardons. They are made by cutting king oyster mushrooms into small cubes and browning them in a skillet. The mushrooms are then seasoned to create a salty, smoky flavour reminiscent of bacon.
To make mushroom lardons, start by trimming the ends off your king oyster mushrooms and cutting them into half-inch cubes. You can also use shiitake mushrooms if you can't find king oyster. Heat a quarter of a cup of olive oil in a skillet over medium-high heat. Add the mushrooms to the skillet and cook for 6-8 minutes until they are golden brown and crisp around the edges. Turn the heat down to medium-low and cook for another 6-8 minutes. When the mushrooms are done, add soy sauce, smoked paprika, and salt to taste. Place the mushroom lardons on a plate or baking sheet lined with paper towels to absorb any excess grease.
You can also make baked mushroom bacon by spreading the mushroom slices in a single layer on a parchment paper-lined baking sheet and pouring any leftover marinade over the top. Bake at 375 degrees Fahrenheit (190 degrees Celsius) for 18-25 minutes, or until dark golden and reduced in size.
Mushroom lardons can be used in a variety of dishes, including salads, sandwiches, pasta, and as a topping for baked potatoes or pizza. They are a versatile ingredient that can add a savory, meaty element to vegetarian and vegan dishes.
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What mushrooms to use
When making mushroom lardons, king oyster mushrooms are the most popular choice. They have a meaty texture and a savoury taste, making them perfect for replicating the flavour and texture of bacon.
To prepare king oyster mushrooms, start by trimming off the ends and cutting them into half-inch cubes. Then, heat some olive oil in a skillet over medium-high heat and add the mushroom pieces. Cook for about six to eight minutes until they are golden brown and crisp, stirring occasionally. Next, reduce the heat to medium-low and continue cooking for another six to eight minutes. Once the mushrooms are done, season them with soy sauce, smoked paprika, and salt to create a smoky and salty bacon-like flavour.
If you cannot find king oyster mushrooms, shiitake mushrooms make a good alternative. Other mushrooms that can be used include cremini, portobellos, button, and shiitake. However, keep in mind that different types of mushrooms will result in varying textures and sizes of bacon bits.
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Recipes with mushroom lardons
Mushroom lardons are a vegetarian alternative to bacon lardons, made by frying king oyster mushrooms in olive oil until they're crispy and golden brown. They can be seasoned with soy sauce, smoked paprika, and salt to create a bacon-like flavour. Here are some recipes that use mushroom lardons:
Roasted Brussels Sprouts and Onions with Mushroom Lardons
This recipe is a vegetarian take on the classic combination of Brussels sprouts and bacon. The mushroom lardons provide a meaty texture and savoury flavour that complements the roasted vegetables.
Mushroom, Lardon, and Rosemary Pasties
These savoury pastries feature a filling of mushroom lardons, sliced mushrooms, garlic, rosemary, and anchovies (optional). The mixture is cooled and then spooned onto discs of shortcrust pastry, which are folded over and sealed before baking. These pasties can be served warm or cold and are perfect for picnics or party appetisers.
Mushroom Lardons with Black-Eyed Peas and Greens
This recipe combines mushroom lardons with black-eyed peas and tender greens, creating a flavourful vegetarian dish. The mushrooms are fried and seasoned before being combined with the other ingredients, resulting in a hearty and savoury meal that can be stored for up to 5 days.
Creamy Mushroom Pasta with Bacon Lardons
While this recipe includes bacon lardons, it can be easily adapted for a vegetarian version by substituting mushroom lardons. The pasta is cooked al dente and then mixed with fried mushrooms, onions, garlic, and a balsamic vinegar reduction. The dish is finished with rocket tossed in balsamic dressing and sprinkled with cheese and parsley.
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How to cook mushroom lardons
Mushroom lardons are a vegan-friendly substitute for bacon lardons. They are made from mushrooms that are seasoned and cooked to achieve a chewy, crispy, meaty texture similar to bacon. King oyster mushrooms are a popular choice for making mushroom lardons, but other types such as shiitake, cremini, portobellos, button, or shiitake mushrooms can also be used.
Ingredients:
- King oyster mushrooms (or shiitake mushrooms)
- Olive oil
- Soy sauce
- Smoked paprika
- Salt
- Black pepper
- Red pepper flakes
Instructions:
Start by cleaning and trimming the ends of the king oyster mushrooms. Cut them into half-inch cubes. You can also cut them into strips if you prefer.
Heat a large skillet or non-stick frying pan over medium-high heat. Add enough olive oil to coat the bottom of the pan, about 1/4 cup or 3 tablespoons.
Once the oil is hot, add the mushroom pieces to the pan. Cook the mushrooms, stirring occasionally, for 6 to 8 minutes until they are golden brown and crispy around the edges.
Reduce the heat to medium-low and continue cooking for another 6 to 8 minutes, stirring less frequently to allow the mushrooms to brown properly. You may need to reduce the heat further if they start to darken too quickly.
Once the mushrooms are deeply browned and slightly shrivelled, add the seasonings: soy sauce, smoked paprika, and a pinch of salt to taste. Stir everything together until the pan is dry and the mushrooms have absorbed the flavours.
Transfer the mushroom lardons to a plate or baking sheet lined with paper towels to absorb any excess grease.
Serving Suggestions:
Mushroom lardons can be served as a side dish, added to salads, loaded baked potatoes, pasta dishes, sandwiches, or used as a topping for pizza. They can also be used in recipes that call for bacon lardons, such as pasties or quiches.
Storage:
Mushroom lardons can be stored in an airtight container in the refrigerator for up to 4-5 days. They can be enjoyed warm or cold, and reheated if needed.
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Nutritional information
Mushrooms are a good source of nutrition and have a wide range of health benefits. They are low in calories, have no cholesterol, and are very low in sodium. They are also a good source of potassium, which helps to reduce the negative impact of sodium on the body and lower blood pressure.
Mushrooms contain protein, vitamins, minerals, and antioxidants. They are a rich source of B vitamins, including thiamine, riboflavin, B6, and B12. They also contain vitamin D, which can be increased when exposed to light. Vitamin D is important for bone and immune health.
Some species of mushrooms, such as lion's mane, are known for their brain health benefits, while others, such as reishi, are known for boosting the immune system and shrinking tumors. White mushrooms, the most cultivated type of mushroom, have multiple antioxidant compounds, including polyphenols, polysaccharides, ergothioneine, glutathione, selenium, and vitamin C, which contribute to their potential cancer-fighting properties.
Mushrooms can be consumed in a variety of ways, including fresh, dried, canned, frozen, or powdered. They can be cooked or eaten raw and added to various dishes, such as salads, pasta sauces, stir-fries, and soups. They can also be used as a meat substitute in vegetarian and vegan dishes, providing a similar texture and flavor.
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Frequently asked questions
Mushroom lardons are a vegetarian alternative to bacon lardons. They are made by cutting king oyster mushrooms into small cubes and browning them in a skillet.
The ingredients for mushroom lardons are king oyster mushrooms, olive oil, soy sauce, smoked paprika, and salt.
To cook mushroom lardons, heat olive oil in a skillet over medium-high heat. Add the mushrooms and cook for 6-8 minutes until they are golden brown. Then, reduce the heat to medium-low and cook for another 6-8 minutes. Once done, add soy sauce, smoked paprika, and salt to taste.
Mushroom lardons can be used as a substitute for bacon in various dishes such as salads, sandwiches, pizzas, and pasta. They can also be added to roasted vegetables or baked potatoes.
Mushroom lardons can be stored in an airtight container in the refrigerator for up to 4-5 days.
