Have fun experimenting with this plant-based “bacon” that can be stacked high for a delicious BLT.
Servings: 4 sandwiches
- 1-1/4 pounds king oyster mushrooms (or other large mushrooms)
- 3 tablespoons olive oil
- 1/4 teaspoon salt
- 1/2 teaspoons black pepper
- 2 teaspoons maple syrup
- 2 teaspoons liquid smoke
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/8 teaspoon chili powder
- 8 slices whole grain bread of choice
- 4 tablespoons vegan mayonnaise
- 4 slices tomato
- 4 lettuce leaves
Preheat oven to 350 degrees F.
Use a mandolin to thinly slice mushrooms lengthwise. Alternatively, if you do not have a mandolin, use a sharp knife to slice mushroom as thin as possible, about 1/8 to ¼ inch thick. Lightly coat mushrooms with oil, salt and pepper then lay them in a single layer on a parchment-lined baking sheet. Bake for 15 minutes then flip over and continue baking for 15-20 minutes until the mushrooms are slightly crispy.
Meanwhile, mix the maple syrup, liquid smoke, garlic powder, paprika, and chili powder. Once mushrooms are crispy, brush both side with the maple syrup mixture and return to oven for 5 more minutes.
Toast bread, spread with mayonnaise, and assemble the sandwiches by layering the oyster mushroom bacon, lettuce, and tomato.