Portobello Mushroom BLT

Preheat the oven to 400°F. Scrub the potato and cut it into wedges, about 1 inch thick. Transfer to a baking sheet and toss with 1 tbsp olive oil, just ½ tsp smoked paprika, and a pinch of salt. Roast the potatoes until tender and crisp on the bottom, about 25 to 30 minutes.

In a large bowl, combine the remaining smoked paprika, maple syrup, liquid smoke, and garlic powder. Whisk well to combine. Wipe the portobello mushrooms clean with a damp paper towel, then thinly slice into ¼ inch thick pieces. Add the mushrooms to the marinade, and gently toss with your hands to evenly coat. Set aside until Step 4.

Peel and mince 1 clove garlic. Chop the parsley leaves. In a small bowl, combine the minced garlic, chopped parsley, and Vegenaise. Add a pinch of salt and pepper and stir the herb mayo to combine.

Pop the sourdough bread into the oven to toast, about 3 to 5 minutes. Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once hot, add the marinated mushrooms in batches. Sprinkle with salt, and cook until caramelized and crisp in places, about 1 to 2 minutes per side.

Lay the toasted sourdough on a clean work surface. Thinly slice the tomato. On the bottom pieces of sourdough, layer on the marinated mushrooms, sliced tomato, and lettuce. Spread the herb mayo on the top pieces of sourdough and close.

Cut your sandwiches in half and divide between large plates. Serve the portobello mushroom BLTs alongside the zesty steak fries.