Wash your mushrooms by rubbing them gently under running water until all the soil is off of them.
Cut off the stems and slice them about 1 cm thick.
Place 2 tbsp of oil, and 1 tsp of liquid smoke in a shallow dish and give it a stir.
Place the sliced mushrooms in the oil and liquid smoke mixture then flip them so that both sides of the mushrooms are coated.
Coat the bottom of your frying pan with a thin layer of additional oil, turn the heat to medium, then place the mushrooms in the pan, and sprinkle with salt. (The salt is for flavor and also to help draw the moisture out of the mushrooms and make them crispy.
Flip the mushrooms after about 7-8 minutes, sprinkle with salt again, and cook until they become darkened and crispy. (They will reduce in size a lot when the moisture cooks out of them and they become crispy.)
Lay on a paper towel to soak up any excess oil. Serve as you would bacon.
The mushrooms will be cooked after a few minutes on each side, however, if you want them to have more of a crispy bacon texture, you need to overcook them to get more liquid out of them.
Amount Per Serving (5 slices)
Calories 102Calories from Fat 99
% Daily Value*
Saturated Fat 1g6%
* Percent Daily Values are based on a 2000 calorie diet.