STEPS
TOOLS
In a small bowl, combine salt, sucanat, paprika & ground peppercorns.
Slice the mushrooms lengthwise about 1/8" thick.
Put mushroom slices in a medium-sized bowl & coat well with grapeseed oil.  Mix in the seasoning blend.  Set aside for around 15 minutes to set.
Heat a large skillet over medium-high heat & add a thin layer of grapeseed oil.  When it shimmers, add mushroom strips in a single layer, cook until golden brown, then flip & brown the other side.
Transfer to a plate lined with paper towels.  Blot off excess oil gently.  Mushroom bacon will crisp up as it cools (around 30 seconds).
Enjoy!
A cheaper & more bacon-y tasting (albeit less healthy) version of this recipe uses canola oil instead of grapeseed, and a pre-made pork rub as opposed to the homemade spice blend.
3.0 King oyster mushrooms
3/4tsp organic fine pacific sea salt
1.0Tbsp Wholesome Sweeteners organic sucanat
1.0Tbsp Morton & Bassett organic paprika
1.0pch freshly ground organic smoked peppercorns
 La Tourangelle grapeseed oil 

How to cook mushroom bacon

Vegan! This little treat is great in scrambles, or chopped up & used as a sub for bacon bits. Adapted from herbivoracious.com's "Vegan 'bacon' from King Oyster Mushrooms" recipe.