Crispy Shiitake BLT Sandwich
Recipe type: sandwich
Serves: two sandwiches
dairy, egg, and gluten free, vegan
  • 8 ounces (225 g) shiitake mushrooms
  • 2 tablespoons (30 ml) extra-virgin olive oil
  • 1 tablespoon (15 ml) tamari
  • 4 slices bread
  • 2 teaspoons vegan mayonnaise
  • small handful arugula
  • 2 small tomatoes, sliced
  1. Preheat oven to 300 °F (150 °C). Line a large baking sheet with parchment paper.
  2. Prepare mushrooms by removing stems and cleaning with a damp cloth or paper towel. Slice mushrooms.
  3. Toss the sliced mushrooms with the olive oil and tamari until well coated and place on baking sheet so that the mushrooms are not touching. Bake for 30-40 minutes, tossing halfway through, until the mushrooms are shriveled and crispy.
  4. Assemble the sandwiches on the bread with a slather on mayo, the arugula, sliced tomatoes, and the crispy shiitake mushrooms.
Recipe by spabettie at