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- 8 oz. shiitake mushrooms, stemmed
- 2 tsp. maple syrup
- 1 tbs. tamari or soy sauce
- 1/4 tsp. sea salt
- 1/2 tsp. smoked paprika
- 2–3 tbs. coconut oil, for pans
- 8 slices ancient-grain bread (or bread of choice)
- 1/2 cup vegan or other mayo (make your own mayo with this recipe)
- 1 small head Bibb or butter lettuce, leaves washed and dried
- 2 medium tomatoes, sliced
Preheat the oven to 300 degrees F. Use a sharp knife or mandoline to slice the mushrooms as thinly as possible. Place in a large bowl.
In a small bowl, whisk the maple syrup, tamari, salt, and paprika, then pour the mixture over the mushrooms and toss to coat. Let stand at room temperature for 10 to 15 minutes.
Spread coconut oil over two sheet pans. Add the sliced mushrooms, spreading them out so each slice is flat on the pan.
Bake for 10 to 15 minutes, using a spatula to turn the slices halfway through cooking time. When the slices are shrunken and feel firm but pliable, remove them from the oven — they will become crisper as they cool slightly.
Toast the bread, then place four slices on a cutting board. Spread with 1 tablespoon of mayo per slice. Cover the mayo with the shiitake “bacon,” then lettuce and tomato. Spread 1 tablespoon of mayo on each of the remaining bread slices and put them on top.
Serve immediately, or store wrapped in wax paper or in a glass container to enjoy at lunch.
For more healthy sandwich recipes, go to “Plant-Forward Sandwich Recipes”.
Photography by: Terry Brennan; Food Styling: Betsy Nelson