Hi Maryam, I don’t think these would reheat very well, unfortunately. The texture of the mushrooms would change, and the tempeh bacon would burn before the mushrooms were heated through. I do plan to rework this recipe at some point and will try to find a way to make either reheating or prep easier. Stay tuned!

Erin, you are going to soak the sliced mushrooms in hot water for 20 minutes. Take a peek at the recipe card. This softens the mushrooms up so they have a nice soft texture before searing them.

Hi Josh, sorry the consistency is not turning out right for you! The sauce is not thick and creamy—it is quite thin.

Question: why soak the mushroom stalks in water?

Is King Trumpet the same as King Oyster? I’m a forager, and in the wild, “trumpets” and “oysters” are different. Though, trumpets, a member of the chanterelle family, would be awesome for their sweet buttery flavor — except you’d need the whole mushroom. I’ve never heard of King Oysters — no idea where to get them. So glad to see posts of having tried this!

I’m going to try it with carrot “bacon” though — really don’t like tempeh.

Thank you. Good pointer.