Shiitake ‘Bacon’ BLT
Shiitake mushrooms are known for being savory umami-bombs, but this recipe kicks it up a notch by marinating and roasting them into bacon. Shiitake bacon can be used on salads, wraps, and much more!
Makes: 4 sandwiches (~1 ¼ cups Shiitake bacon)
Ingredients
2 tablespoons extra virgin olive oil
2 tablespoon low-sodium soy sauce
2 tablespoons brown sugar
1 teaspoon smoked paprika
¼ teaspoon black pepper, freshly cracked
½ teaspoon liquid smoke (optional)
14 ounces RI Mushroom Co. Shiitake mushrooms
½ cup mayo (vegan, if you’re vegan)
2 tablespoons rice vinegar or white wine vinegar
2 tablespoons scallions, thinly sliced (optional)
8 each leaves lettuce, rinsed and patted dry (butter lettuce or red leaf lettuce is best)
1 large tomato, sliced
8 slices bread of choice (sourdough loaf, durum wheat, or marbled rye are great!)
Directions
In a medium bowl, whisk together extra virgin olive oil, soy sauce, brown sugar, smoked paprika, black pepper, and liquid smoke (optional) in a large bowl. Destem Shiitakes and slice thinly. Toss sliced mushrooms in the marinade and let soak for 10 minutes.
Preheat oven to 325° F while mushrooms are marinating. Squeeze any excess liquid from the mushrooms and evenly spread on a baking sheet. Discard leftover marinade. Bake until slightly firm and some are crispy, stirring every 10 minutes for 20-30 minutes. Remove from the oven and let cool on the baking sheet.
In a small bowl, combine mayo, vinegar, and scallions, and reserve. Toast bread of choice in a toaster oven or stovetop. Prepare lettuce leaves and tomato slices.
Assemble sandwiches by spreading about 1 tablespoon of mayo mixture on each slice of bread. Top with ¼ cup of Shiitake bacon, tomato slices, lettuce leaves, and the top slice of bread. Slice sandwich in half and enjoy.