The classic trifecta of bacon, lettuce, and tomato is reimagined with fungi at the forefront and no pork in the equation. You’re probably thinking, “What the fudge? How can a BLT exist without bacon?!” Well, don’t knock it till you try it. Jeanine Donofrio, author of The Love & Lemons Cookbook, crafted a vegetarian sandwich packed with deep, delicious earthiness that’ll lure in the craziest, most die-hard meat-lovers. The umami-rich mushrooms are tender yet chewy enough to stand in as a satisfying substitute for bacon. Seriously, believe it.
Crispy Shiitake BLT
Reprinted from The Love & Lemons Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, a Penguin Random House Company.
8 ounces shiitake mushrooms
2 tablespoons extra-virgin olive oil
1 tablespoon tamari
4 slices whole-grain bread
2 teaspoons mayonnaise
Small handful of arugula
2 small tomatoes, sliced
How to Make It
Preheat the oven to 300°F. Line a large baking sheet with parchment paper.
Prepare the mushrooms by removing the stems and cleaning with a damp cloth or paper towel. Then slice the mushrooms.
Toss the sliced mushrooms with the olive oil and tamari until well coated and place on the baking sheet so that the mushrooms are not touching one another. Bake for 30 to 40 minutes, tossing halfway through, until the mushrooms are shriveled up and crispy.
Assemble the sandwiches on the bread with a slather of mayo, arugula, sliced tomatoes, and crispy shiitake mushrooms.
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