Pink Oyster Mushroom BLT

Welcome to our gourmet mushroom kitchen! Today, we’re going to show you how to create a mouthwatering twist on a classic favorite – the pink oyster mushroom BLT Sandwich. This vegetarian-friendly alternative to bacon is not only delicious but also adds a smoky, savory flavor to this iconic sandwich. Let’s dive into this gourmet delight that will satisfy even the most discerning palates.

Ingredients for Pink Oyster Mushroom BLT

For the Pink Oyster Mushroom “Bacon”:

• 2 cups pink oyster mushrooms, cleaned and sliced into strips. Learn how to grow your own
• 2 tablespoons soy sauce or tamari (for gluten-free option)
• 1 tablespoon maple syrup or agave nectar
• 1 tablespoon olive oil
• 1 teaspoon liquid smoke
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Pinch of black pepper

For the BLT Sandwich:

• 8 slices of your favorite bread (sourdough, whole wheat, or gluten-free, as preferred)
• Ripe tomatoes, sliced
• Fresh lettuce leaves (romaine, butterhead, or any preferred variety)

For the Roasted Garlic Aioli:

• 1 Whole garlic bulb
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• Salt and freshly ground pepper to taste

Instructions

Prepare the Garlic Aioli

1. Preheat the oven to 400°F (200°C)
2. Cut the top off the garlic bulb to expose the cloves, drizzle with a little olive oil, wrap in foil, and roast for about 30-40 minutes until soft.
3. Squeeze the roasted garlic cloves out of their skins and mash into a paste.
4. Mix the roasted garlic paste, mayonnaise, lemon juice, salt, and pepper in a bowl. Set aside.

Prepare the “Bacon” for the Pink Oyster Mushroom BLT

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the soy sauce (or tamari), maple syrup (or agave nectar), olive oil, liquid smoke, smoked paprika, garlic powder, onion powder, and black pepper to create the marinade.
3. Add the sliced pink oyster mushrooms to the marinade, ensuring they are well coated. Let them marinate for at least 15-20 minutes, allowing the flavors to develop.
4. Arrange the marinated mushroom slices on the prepared baking sheet in a single layer, making sure they are not overlapping.
5. Bake in the preheated oven for about 15-20 minutes, or until the mushrooms are slightly crispy around the edges and have a “bacon-like” texture. Keep an eye on them to prevent burning.
6. Once done, remove the mushroom “bacon” from the oven and allow it to cool slightly on the baking sheet. The texture will further crisp up as they cool.

Assemble the pink oyster mushroom BLT

1. While the mushroom “bacon” is cooling, toast the slices of bread until they are golden and crispy.
2. Spread a generous layer of garlic aioli on one side of each toasted bread slice.
3. Now, add a generous amount of the cooled Pink Oyster Mushroom “Bacon” on top of the prepared vegetables on each of the four slices.
4. Place the remaining four slices of bread on top of the mushroom “bacon” (mayonnaise-side down), creating four sandwich stacks.
5. Press the sandwiches gently to hold everything together.
6. Use a sharp knife to cut each sandwich in half diagonally, creating elegant halves.

Serve and Enjoy

Your gourmet pink oyster mushroom BLT with “Bacon” are now ready to delight your taste buds! Serve them with a side salad or some sweet potato fries for a complete and satisfying meal. Each bite bursts with the smoky and savory goodness of the mushroom “bacon,” perfectly complemented by the fresh and crisp vegetables. Enjoy this delectable sandwich creation with family and friends, and savor the flavors of a gourmet, fungi-based indulgence!