OttoTestKitchen Episode 2!
Alright folks we’re back at it in the OttoTestKitchen! Today let’s dive into something that’s totally going to shake up your brunch game. We’re talking about turning pink oyster mushrooms into bacon. Yes, you read that right. In a time when we’re all about finding sustainable meal options that still taste good, this little hack is a game-changer.
Why Pink Oyster Mushrooms?
A bouquet of freshly harvested Pink Oyster mushroom
First off, let’s address the “why.” Why turn a perfectly good mushroom into a bacon substitute? The answer is simple: we’re all about finding sustainable solutions that don’t skimp on flavor or experience. Pink oyster mushrooms have a meaty texture and umami-rich flavor that has an amazing ability to mimic the texture and flavor of real bacon when prepared and cooked just right.
Preparation
Ingredients:
Pink oyster bacon ingredients
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8 oz Pink Oyster Mushrooms
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4 tablespoons Coconut Oil Melted
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2 tablespoons Maple Syrup Dark
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2 teaspoons Smoked Paprika
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1.75 teaspoons Sea Salt
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Optional dash of Soy Sauce to accentuate the umami-vibes
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Optional dash of Liquid Smoke to make it even more smokey!
Prep Steps:
Now, let’s get into the “how.” Transforming pink oyster mushrooms into bacon might sound too good to be true, but it’s surprisingly straightforward. The process starts with cleaning the pink oyster mushrooms by dabbing with a wet paper towel and then tearing it into thin elongated strips. This is key because we’re looking for that perfect bacon-like crispness (too thick, and you end up with something more akin to a sauteed side dish than a crispy bacon alternative).
You should tear your mushrooms into smaller strips for optimal crispiness
Next up, and arguably the most crucial step, is creating the marinade which will amp up the natural umami flavor profile of the pink oyster mushroom and add in a smokiness that will ring “bacon” alarm bells in your tastebuds! So grab a bowl and mix in your marinade ingredients: melted coconut oil (you can heat this in the microwave in 10 second increments until it liquifies), smoked paprika, sea salt, maple syrup (really important to balance out the saltiness from the other ingredients), sea salt, and optionally soy sauce and liquid smoke.
It already kind of looks like bacon doesn’t it?
Once your marinade is mixed together, evenly coat your pink oyster mushroom strips in the sauce. Lay out the pieces in a single even layer and pop it in your air fryer at 400 degrees F for 8 - 10 minutes depending on how crispy you like it.
What’s it Taste Like?
Now I’ll admit, it kind of looks like bacon, but what about the texture? The taste? The experience? Biting into a strip of air-fried pink oyster mushroom bacon is a revelation. The outside is crisp and slightly charred, giving way to a tender, umami-rich interior that’s eerily reminiscent of the real deal. It’s a culinary paradox - how can something that looks so much like a plant taste so much like bacon? Yet, here we are, defying expectations one bite at a time.
Note, you’ll get the most bacon-like flavor from pink oyster mushrooms, however this recipe can work with king oyster mushrooms as well!
Looks pretty good to me!
Conclusion
Mark another one in the win column for OttoTestKitchen folks. We’ve found the answer to one of life’s biggest dilemmas: “how do I enjoy the amazingness that is bacon, without the judgement from Peppa Pig and friends?” The answer is not turkey bacon, which in my opinion is a lackluster alternative (and still meat-based), the answer is pink oyster mushrooms! Whether you’re stacking it in a BLT, crumbling it over a salad, or just snacking on it straight out of the air fryer, it’s seriously satisfying. In my case I tried it as a topping over three-cheese pasta (sorry folks, forgot to take the money shot before devouring it).
For those of us looking to reduce our meat consumption without feeling like we’re missing out, give pink oyster mushroom bacon a try. It’s easy, it’s tasty, and it’s pretty healthy! And who knows? It might just become your new favorite way to brunch.
