Rip pink oyster mushrooms into pieces. You can shred them a lot or a little, depending on how big you want your bacon.
To make the smoky bacon marinade, mix soy sauce, liquid smoke, maple syrup, garlic powder, smoked paprika, salt, and black pepper in a medium bowl.
Add the shredded oyster mushrooms to the marinade and mix to coat all the pieces.
Use a spoon or spatula to press down the mushrooms, flattening and infusing them with the marinade.
Let the mushrooms marinate for 5 to 10 minutes while you preheat a large skillet to medium-high heat with a generous amount of olive oil to coat the entire pan.
Pan fry marinated mushrooms in oil for 3 to 5 minutes. Spread them in a single layer so there is no overlap. If needed, cook them in multiple batches, adding more olive oil each time.
Flip the mushrooms to cook the other side for another 3 to 5 minutes.
Place cooked mushroom bacon on a plate to finish crisping up for 5 to 10 minutes.
Notes
See more expert tips, pictures, and variations above for making the best mushroom bacon!Yield: about ¾ cup bacon bitsStorage: Store leftover mushroom bacon in an airtight container in the refrigerator for up to 3 days.Reheating: For best results, reheat it in the air fryer at 350°F for 3 to 5 minutes. You can also pan fry it again, flipping occasionally to ensure even heating.Oven Instructions: While I recommend pan frying this mushroom bacon in olive oil to make it extra crispy, you can also try baking it at 375°F for 20 to 25 minutes, flipping halfway through. Make sure to line the baking sheet with parchment paper.