Vegetarian BLT with Roasted Shiitake Mushrooms

Prep Time:
15 mins
Total Time:
45 mins

Whether you're a full-time vegetarian or just looking to incorporate more meatless Mondays to your routine, mushrooms are a great stand-in for meat like bacon. Here, the oven coaxes out their deep umami qualities and firms their texture up just enough to become a satisfying sandwich filler. Sprinkling the tomato slices with a touch of salt enhances their flavor and juiciness (especially if they are out of season); let them sit for a few minutes before adding them to the sandwich.


  • 1 pound shiitake mushrooms, stems removed

  • 3 tablespoons tamari or reduced-sodium soy sauce

  • ¼ cup extra-virgin olive oil

  • Kosher salt and freshly ground pepper

  • 4 thick tomato slices, such as beefsteak or heirloom

  • ½ cup mayonnaise

  • 1 tablespoon fresh lime juice

  • 1 teaspoon sesame oil

  • 8 slices sourdough bread

  • Arugula, for serving


  1. Preheat oven to 425°F. Toss mushrooms with tamari and olive oil; season lightly with salt and pepper. Spread in a single layer, gill-sides up, on a rimmed baking sheet lined with parchment. Roast, undisturbed, until tender and beginning to crisp, 30 to 35 minutes.

  2. Meanwhile, season tomato slices lightly with salt and pepper; set aside. In a small bowl, whisk together mayonnaise, lime juice, and sesame oil. Season lightly with salt and pepper. Toast bread, smear with mayonnaise mixture, and layer with tomatoes, mushrooms, and arugula. Serve.

    Roasted-Shiitake "B"LTs
    Ren Fuller
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