Crispy Shiitake BLT Sandwich with Roasted Mushrooms
Umami-rich vegan take on the classic BLT, swapping bacon for oven-roasted shiitake mushrooms crisped until shriveled and deeply savory. Tamari-coated mushrooms develop concentrated flavor through slow roasting, topped with fresh arugula and tomato on bread with vegan mayo.
Ingredients
- 8 ounces shiitake mushrooms
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon tamari
- 4 slices bread
- 2 teaspoons vegan mayonnaise
- arugula, small handful
- 2 small tomatoes, sliced
Instructions
- 1
Preheat oven to 300°F. Line a large baking sheet with parchment paper.
- 2
Remove stems from mushrooms and clean with a damp cloth or paper towel. Slice mushrooms.
- 3
Toss sliced mushrooms with olive oil and tamari until well coated. Spread on baking sheet in a single layer without touching.
- 4
Bake for 30-40 minutes, tossing halfway through, until mushrooms are shriveled and crispy.
- 5
Assemble sandwiches on bread with vegan mayo, arugula, sliced tomatoes, and crispy shiitake mushrooms.
Good to Know
Crispy mushrooms keep in an airtight container in the refrigerator for up to 2 days. Reheat in a 300°F oven for 5 minutes to restore crispness.
Mushrooms can be roasted up to 2 days ahead. Slice and assemble sandwiches fresh to prevent bread from becoming soggy.
Serve warm while mushrooms retain crispness. Cut diagonally if desired.
Common Mistakes
Do not crowd mushrooms on the baking sheet to avoid steaming instead of crisping.
Do not skip tossing halfway through to ensure even dehydration and browning.