Ingredients

• 1 loaf semolina or ciabatta bread

• 1/2 head of iceberg lettuce; shredded

• 3 roma tomatoes; sliced

• 3 tbsp olive oil

• 3 tbsp balsamic vinegar

• 1/2 tbsp Italian seasoning

For the mushrooms:

• 1 lb shiitake mushrooms; thinly sliced

• 2 tsp smoked paprika

• 1 tsp ground black pepper

• 1 tsp sea salt

• 1/2 tsp cayenne pepper

• 1 tsp liquid smoke

• 1 1/2 tbsp worcestershire sauce

• 1 tbsp ketchup

• 1 tbsp maple syrup

For the aioli:

• 1/2 cup mayonnaise

• 1/2 tbsp rosemary; minced

• 1 clove garlic; mined

• 1/2 lemon; juiced

• 1 tsp onion powder

• 1 tsp black pepper

• 1 tsp salt

Instructions

1. Preheat the oven to 400 degrees F.

2. Heat the olive oil in a pan on medium-high heat. Add the mushrooms and cook for 5 minutes, stirring occasionally so both sides of the mushrooms are able to brown. Lower the heat to medium and continue cooking for 5 additional minutes.

3. In a small bowl, whisk together the smoked paprika, black pepper, sea salt, cayenne pepper, liquid smoke, worcestershire sauce, ketchup, and maple syrup. Add the mixture to the pan with the mushrooms and stir to coat. Cook the mushrooms on low for about 5 minutes until the liquid starts to reduce.

4. Transfer the pan to the oven and bake for 20 minutes. Reduce the heat of the oven to 200 degrees F and let the mushrooms finish cooking and dry out in the oven for 25 minutes. Remove from the oven and let cool for at least 30 minutes.

5. Meanwhile, cut the loaf of bread vertically. In a small bowl, whisk together the olive oil, balsamic vinegar, and italian seasoning. Brush about half of this mixture onto the cut side of each piece of bread. Set the oven to broil and place the bread cut side up in the oven directly on the rack. Toast the bread for about 5 minutes until slightly crispy and golden brown. Remove the bread from the oven and brush with the remaining oil and vinegar.

6. To make the aioli, whisk together all of the ingredients until smooth and combined.

7. Spread the aioli on each side of the bread. Layer on the lettuce, tomatoes, and then the shiitake mushrooms. Press the sandwich together and wrap tightly in plastic wrap. To help the sandwich hold together, chill for about 30 minutes before slicing. Enjoy!

Recipe Tips

• Get those mushrooms crispy. I guarantee you the majority of people who hold strong in their disdain for mushrooms simply have not have them prepared correctly. There is nothing desirable about a soggy, under-seasoned mushroom. However, a crispy mushroom not only improves the texture of the vegetable, but also enhances the earthy flavors that are its best asset.

• Don’t be shy with the aioli. As much as the vegan mushroom bacon is the star of this dish, the garlicy, lemony aioli is a close second. A super simple recipe with a touch of rosemary soaks into the bread and ties the sandwich together into a wonderful bite.

• Use the freshest veggies. A classic BLT is really only four ingredients, bread, tomato, lettuce, and bacon. Therefore, there is not hiding wilted lettuce and stale bread. They must be fresh!! Now is the time to scour the produce section for the freshest of ingredients and make sure to use them within a day or two of purchase.