Country-Fried Shiitake Sandwiches

Stir together pickles, coleslaw blend, vinegar, dill, 1 tbsp vegetable oil, and a pinch of salt and pepper in medium bowl; set aside. Whisk together just 3 tbsp flour, just 1 tsp bay seasoning, and a pinch of pepper in large bowl. Add shiitake protein and toss to coat. (TIP: Add more bay seasoning if you prefer more spice.)

Heat 2 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add breaded mushrooms in single layer and cook until lightly browned and crispy, 2 to 3 minutes per side. Transfer crispy shiitake protein to paper towel-lined plate, sprinkle with a pinch of salt, and wipe skillet clean.

Heat 2 tsp vegetable oil in same skillet over medium heat. Add buns, cut side down, and cook until golden brown, 2 to 3 minutes. Place bottom halves of toasted bun on plates and top with some secret sauce. Divide shiitake protein between sandwiches top with some pickle slaw. Close sandwiches with top halves of buns and serve with remaining slaw. Dig in!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.