Pink Oyster Mushroom Bacon BLT Sandwich

Ingredients

• 0.75 lb pink oyster mushrooms (Use up to 1 lb; clean with a brush if needed and pull apart.)
• 2 tbsp grapeseed oil
• 2 tbsp liquid aminos
• 2 tsp smoked paprika
• 2 tsp onion powder
• salt and pepper (To taste.)
• 0.25 cup vegan mayonnaise (For the chipotle aioli.)
• 2 tbsp chipotle peppers in adobo (Dice before mixing into the aioli.)
• sandwich bread (Toast before assembling.)
• spring lettuce mix or butter lettuce (For serving.)
• heirloom tomato (Slice before assembling.)

Steps

1. 1

   Clean the pink oyster mushrooms with a brush if needed. Pull the mushrooms apart into smaller pieces.

2. 2

   Place the separated mushrooms in a cast-iron pan over low heat. Use a cast-iron press to press out the mushrooms’ water. Flip the mushrooms and repeat until all moisture has been removed.

3. 3

   Remove the mushrooms from the pan and set them aside.

4. 4

   In a large bowl, mix the grapeseed oil, liquid aminos, smoked paprika, onion powder, and salt and pepper.

5. 5

   Add the mushrooms to the seasoning mixture and toss until thoroughly coated.

6. 6

   Increase the pan temperature to medium-low. Return the coated mushrooms to the pan.

7. 7

   Cook the mushrooms on both sides until the edges become crispy, turning them as needed for even browning.

8. 8

   Mix the vegan mayonnaise and diced chipotle peppers in adobo together to make the chipotle aioli.

9. 9

   Toast the sandwich bread. Build each sandwich with chipotle aioli, lettuce, sliced heirloom tomato, and the pink oyster mushroom bacon.

Notes

The source does not specify the amount of bread, lettuce, or tomato; use enough for the desired number of sandwiches.

Nutrition per serving

• main
• sandwich
• vegan
• plant-based
• dairy-free
• bacon alternative
• stovetop