Crispy Vegan Smoked-Mushroom &quotBacon&quot

Ingredients

• 8 ounces King Oyster mushrooms, cut lengthwise into 1/8th- to 1/6th-inch slices
• 3 tablespoons canola or vegetable oil
• Kosher salt and freshly ground black pepper
• 2 teaspoons maple syrup
• 1/8 teaspoon sugar
• 1/8 teaspoon garlic powder
• 1/8 teaspoon paprika
• 1 chunk applewood, hickory, or mesquite

Directions

1. Set a rack in the middle of the oven and heat it to 350 degrees F. Cover a rimmed baking sheet with aluminum foil or parchment paper. Pour on 2 tablespoons oil, then use a pastry brush to spread it evenly over the surface.
2. Arrange the mushroom slices in one layer on the prepared sheet, using batches or two trays if needed. Sprinkle with salt and pepper, turn the slices over, and season the other side as well. Bake for 20 minutes.
3. Using a thin metal spatula, gently turn each mushroom slice. Slide the pan back into the oven and bake until the pieces are deeply browned and crisp, about 20 minutes longer. Check them often, since they can darken fast. Take the pan out of the oven and move the mushrooms to a paper towel-lined plate so they can drain.
4. Put the mushrooms in a bowl and toss them with the maple syrup, sugar, garlic powder, paprika, and remaining oil. Add more salt and pepper to taste. Move the mushrooms into the basket of a steamer insert, spreading them evenly across the bottom.
5. Light the wood chunk with a burner or torch, then place it in a large pot. Set the steamer insert inside and cover the pot with a tight-fitting lid. Smoke the mushrooms for 10 minutes, then take them out of the pot.
6. If you want the mushrooms crisper, place them back on the lined baking sheet and bake until the sugars begin to caramelize lightly, about 5 minutes longer. Cool completely before moving them to an air-tight container and storing at room temperature for up to 5 days.