Vegan BLT with King Oyster Mushrooms
Ingredients
- 16 oz king oyster mushrooms
- 1/2 c. low-sodium tamari
- 4 tbsp maple syrup
- 2 t. balsamic vinegar
- 1 t. smoked paprika
- 2 T. safflower oil, divided
- 4 slices bread
- 1 vine-ripened tomato
- 1 avocado
- 4-6 leaves butterhead lettuce (or other lettuce)
- 2 T. vegan mayonnaise
Preparation
Wash the king oyster mushrooms gently under running water to remove any excess dirt.
Remove the mushroom caps and reserve these for another recipe.
Trim the rough end of the mushroom stem and then slice each stem into 1/4 ” strips lengthwise.
Prepare the marinade by combining the tamari, maple syrup, balsamic vinegar, smoked paprika and 1 tbsp of the safflower oil.
Lay the mushroom stems in a shallow dish and pour the marinade over the stems. Cover and refrigerate for at least 30 minutes.
While the mushrooms are marinating, preheat your oven to 425º and lightly baste a baking sheet with the remaining tbsp of safflower oil. Use a silicon baking mat for easier clean up.
Roast the mushrooms on the middle rack for 20 minutes. Flip each piece and roast for 15-20 minutes more. Keep an eye on the mushrooms during the final 15-20 minutes to avoid burning them and ensure they are crispy.
While the bacon is roasting, assemble your other ingredients. Toast the bread, wash the lettuce leaves and slice the tomato and avocado.
Notes
If you want to make mushroom bacon in advance, bake it until just shy of crispy, store in an airtight container in the refrigerator, and finish roasting just before serving.
