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Prepare the king oyster mushrooms: Trim off the ends of the king oyster mushrooms. Using a sharp knife or mandoline, slice the mushrooms lengthwise into thin, irregular strips, aiming for a thickness similar to bacon (about 1/8 to 1/4 inch).

Prepare the marinade: In a shallow dish or glass container, whisk together the coconut aminos, maple syrup, nutritional yeast, onion powder, smoked paprika, garlic powder, salt, and black pepper until well combined.

Marinate the mushrooms: Add the sliced king oyster mushrooms to the marinade, ensuring all strips are coated. Cover the dish and refrigerate for at least 30 minutes, or up to 2 hours, allowing the flavors to meld.

Cook the mushroom bacon: Heat the olive oil in a large skillet or frying pan over medium heat. Once hot, add the marinated mushroom strips in a single layer, working in batches if necessary to avoid overcrowding the pan.

Fry the mushroom bacon: Cook for 3-5 minutes per side, or until the mushroom strips are golden brown, crispy, and slightly caramelized. Adjust heat as needed to prevent burning. Transfer the cooked mushroom bacon to a plate lined with paper towels to drain any excess oil.

Assemble the BLT sandwiches: Toast the bread slices to your desired crispness. Spread vegan mayonnaise or mashed avocado on one side of each toasted bread slice.

Layer the sandwich: On four of the toasted bread slices, layer the green leaf lettuce, sliced tomatoes, and a generous amount of the crispy king oyster mushroom bacon. Top with the remaining toasted bread slices.

Serve immediately and enjoy your delicious King Oyster Mushroom BLT!


Prepare the king oyster mushrooms: Trim off the ends of the king oyster mushrooms. Using a sharp knife or mandoline, slice the mushrooms lengthwise into thin, irregular strips, aiming for a thickness similar to bacon (about 1/8 to 1/4 inch).

Prepare the marinade: In a shallow dish or glass container, whisk together the coconut aminos, maple syrup, nutritional yeast, onion powder, smoked paprika, garlic powder, salt, and black pepper until well combined.

Marinate the mushrooms: Add the sliced king oyster mushrooms to the marinade, ensuring all strips are coated. Cover the dish and refrigerate for at least 30 minutes, or up to 2 hours, allowing the flavors to meld.

Cook the mushroom bacon: Heat the olive oil in a large skillet or frying pan over medium heat. Once hot, add the marinated mushroom strips in a single layer, working in batches if necessary to avoid overcrowding the pan.

Fry the mushroom bacon: Cook for 3-5 minutes per side, or until the mushroom strips are golden brown, crispy, and slightly caramelized. Adjust heat as needed to prevent burning. Transfer the cooked mushroom bacon to a plate lined with paper towels to drain any excess oil.

Assemble the BLT sandwiches: Toast the bread slices to your desired crispness. Spread vegan mayonnaise or mashed avocado on one side of each toasted bread slice.

Layer the sandwich: On four of the toasted bread slices, layer the green leaf lettuce, sliced tomatoes, and a generous amount of the crispy king oyster mushroom bacon. Top with the remaining toasted bread slices.

Serve immediately and enjoy your delicious King Oyster Mushroom BLT!
