My garden tomatoes were calling out for BLT's. Making portobello mushroom bac'n is simple and quick. I like to prepare a batch for use throughout the week. However, I also like to just eat them straight out of the pan. Check out the herbed mayo recipe, it is the bomb.
1 lb portobello mushroom caps, cut into 1/4" slices
1.5 tsp smoked paprika
3 Tbsp maple syrup
1 tsp soy sauce
1 tsp liquid smoke
3/4 tsp garlic powder
1/4 cup vegan mayonnaise
1 clove garlic minced
1.5 Tbsp chopped fresh parsley
Bread of choice.
1. In a large bowl, combine the smoked paprika, maple syrup, soy sauce, liquid smoke, and garlic powder. Whisk well to combine. Add the mushrooms to the marinade, and gently toss with your hands to evenly coat. Set aside
2. To make the garlic & herb mayo, combine the minced garlic, chopped parsley, and vegan mayonnaise. Add a pinch of salt and pepper.
3. In a large nonstick skillet over medium-high heat with 2 Tbsp oil, add the marinated mushrooms in batches. Sprinkle with salt, and cook until caramelized and crisp in places, about 3 minutes per side.
4. Toast bread and spread herbed mayo on both slices. Assemble sandwiches with bac'n portobello, tomato slices and lettuce. Season with salt & pepper.