This Shiitake “BLT” Sandwich Recipe Will Brighten Your Lunch Hour

• 6 oz thinly sliced shiitake mushroom caps
• 2 tbsp avocado oil
• 1 tbsp coconut aminos
• ¼ tsp smoked paprika
• ½ tsp sea salt
• 4 slices sourdough bread, lightly toasted if desired 
• 4 Bibb lettuce leaves
• 4 slices beefsteak or Roma tomato
• ½ small avocado, thinly sliced

Mayonnaise

• 2 large egg yolks
• 1 tsp fresh lemon juice
• 1 tsp apple cider vinegar
• ½ tsp Dijon mustard
• ½ tsp raw honey
• ¼ tsp smoked paprika
• 1 tsp turkey tail mushroom powder, optional
• ¼ tsp sea salt, plus additional if desired
• ½ cup safflower oil

1. Preheat oven to 375ºF. Meanwhile, line a large baking sheet with parchment paper. Prepare shiitake bacon: Toss shiitake caps with avocado oil, coconut aminos, ¼ tsp paprika and ½ tsp salt. Spread in a single layer on baking sheet and bake until golden and beginning to crisp, 25 to 30 minutes, stirring once or twice during baking time. (Bacon will crisp up further as it cools.)

2. Prepare mayonnaise: In a medium bowl, whisk together egg yolks, lemon juice, vinegar, mustard, honey, ¼ tsp paprika, mushroom powder (if using) and ¼ tsp salt until well combined. Gradually drizzle in oil in a fine stream, whisking constantly to make sure mixture is emulsifying. When mixture is emulsified, season with additional salt, if desired. (NOTE: You can also process all ingredients in a food processor until emulsified, 5 to 10 minutes, stopping to scrape down sides of bowl several times.)

3. Place 1 slice of bread on each of 2 plates. Spread about 1 tbsp mayo on each bread slice. Top each evenly with lettuce, tomato and avocado. Press shiitake bacon on top. Top each slice with another piece of bread.