How do I get the mushroom bacon extra crispy?

To achieve extra crispy mushroom bacon, ensure your king oyster mushrooms are thinly sliced and cooked in a hot pan until they shrink before baking. The oven step helps dry them out and crisp them further.

Can I prepare parts of this wild rice salad ahead of time?

You can cook the wild rice and prepare the mushroom bacon a day in advance. Store them separately. Chop the carrots and cucumber, but wait to chop the lettuce and assemble the salad until just before serving to maintain freshness.

What can I substitute for liquid smoke if I don't have it?

If you don't have liquid smoke, you can omit it, though the mushroom bacon will have a less smoky flavor. Alternatively, a tiny pinch of smoked paprika (in addition to the regular paprika) could add a subtle smoky note.

How should I store leftover Wild Rice Salad?

Store any leftover salad in an airtight container in the refrigerator. Due to the fresh lettuce and dressing, it's best consumed within 1-2 days to maintain optimal texture and prevent the lettuce from wilting.

Can I use a different type of mushroom for the bacon?

King oyster mushrooms are ideal for their firm, meaty texture when sliced, which mimics bacon well. While other mushrooms could be used, they may not achieve the same crispy, substantial texture as effectively.

4 years ago

Wild Rice Salad with Mushroom Bacon
[Vegan]

MG By: Maria Gureeva

Author Bio

Living a healthier, plant-based life is easy with 60 delectable recipes in Maria Gureeva's Earthy... Read More

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A vibrant Wild Rice Salad with crispy, golden-brown king oyster mushroom bacon on top, served in a white bowl with fresh cucumber, carrot, and lettuce visible, garnished with sesame seeds.

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Wild Rice Salad with Mushroom Bacon [Vegan]

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Ingredients You Need for Wild Rice Salad with Mushroom Bacon [Vegan]

1 1/2 cups (240 g) dry wild rice
3 king oyster mushrooms
1 teaspoon sesame oil
1 tablespoon (15 ml) tamari
1 tablespoon (15 ml) maple syrup
1 teaspoon liquid smoke
2 teaspoons (5 g) paprika
1 medium carrot, peeled and chopped
1/2 large cucumber, chopped
1 cup (55 g) chopped iceberg lettuce
3 tablespoons (45 g) tahini
Juice of 1 lime
1/2 teaspoon salt, or to taste
Black pepper
1 tablespoon (9 g) sesame seeds (optional)

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How to Prepare Wild Rice Salad with Mushroom Bacon [Vegan]

Preheat the oven to 400°F (200°C, or gas mark 6). Line a baking sheet with parchment paper.
Cook the wild rice according to the package instructions; this usually takes around 25 minutes.
Thinly slice the king oyster mushrooms lengthwise and then slice each segment into quarters. Heat the oil in a nonstick frying pan over high heat and cook the mushrooms for 4 to 5 minutes, until they soften and shrink down.
Add the tamari, maple syrup, liquid smoke and paprika. Stir for 5 minutes, then transfer to the lined baking sheet. Bake in the preheated oven for around 5 to 7 minutes, until crispy.
Drain and rinse the rice and transfer it to a large mixing bowl with the carrot, cucumber and lettuce. Stir well. Add the tahini and lime juice, then stir once again. Season with the salt and pepper to taste.
Serve with sesame seeds (if using) and the mushroom bacon on top.