Step 1

Use a mandolin to cut the mushroom stems lengthwise into ¼-inch thick planks.

Step 2

In a large bowl, whisk together the garlic powder, smoked paprika, salt, pepper, vegetable oil, liquid aminos, brown sugar, maple syrup, and apple cider vinegar.

Step 3

Gently toss the mushrooms in the marinade until evenly coated. Transfer to the refrigerator and marinate for at least 1 hour, up to overnight.

Step 4

Preheat the oven to 250°F (120°C). Set a wire rack over a baking sheet.

Step 5

Arrange the marinated mushrooms in a single layer on the wire rack.

Step 6

Bake for 90–120 minutes, until the mushrooms have dehydrated and are slightly crisp on the edges, but still flexible. They will harden slightly as they cool.

Step 7

Serve the mushroom bacon as desired, such as on a “BLT” sandwich, in tofu scramble or breakfast burrito, as a salad topper or soup garnish, or as a topping for baked vegan mac and cheese.

Step 8

Enjoy!