MLT- Mushroom, Lettuce & Tomato Sandwich
This delicious sandwich has all the flavors of the beloved BLT but with mushrooms standing in for bacon! Marinating the mushrooms briefly and air-frying or frying gives the mushroom the same smoky, slightly sweet & salty flavor of bacon, but without the unhealthy nitrates, fat and cruelty associated with bacon!
Servings 2
Ingredients
- MUSHROOMS:
- 4 portobello mushrooms- gills scraped/removed, cleaned
- 2 tbsp olive oil
- 3 tbsp maple syrup
- 2 tbsp apple cider vinegar
- 3 tbsp soy or tamari sauce
- 2 tsp smoked paprika
- 1 tsp miso paste- white adds umami flavor
- 1/2 tsp black pepper
- FOR SANDWICH:
- 4 slices sourdough bread, toasted or your favorite bread
- 1 med tomato, sliced
- 1 small bunch lettuce of choice, washed and sliced I used Romaine
- 1 tbsp vegan mayo
Instructions
- Slice portobello mushrooms as thinly as possible. (see Note below)
- In a medium bowl, whisk together all ingredients for mushrooms to marinate.
- Add sliced mushrooms to mixture and turn over using tongs. Keep turning over until all the mushrooms are coated in the marinade. Marinate for a few minutes.
- Option 1: Place in air-fryer basket (shaking off as much extra marinade as possible) and air-fry on 375 degrees for about 5 minutes. Let cool slightly. Option 2: Lay the mushrooms on a wire rack (if possible for air flow) on a baking tray and roast for 10 minutes at 375 degrees, flipping halfway thru. Let cool slightly.
- Assemble sandwich: Coat one side each of toasted bread with vegan mayo. Add first lettuce, then tomato slices then mushrooms. Add on second slice of bread, slice in half and enjoy!
Notes
Whether you air-fry or fry the mushrooms in a pan, slicing as thinly as possible helps release more moisture. The mushrooms won't be "crispy" like bacon but they will have a smoky, meaty flavor that truly mimics bacon.