Portobello Mushroom BLT

Preheat the oven to 425°F. Cut the russet potato into ½ inch thick wedges. Place potato wedges on a baking sheet and toss with 1 tbsp vegetable oil, garlic powder, ½ tsp pepper, and a pinch of salt. Roast the garlic pepper fries until crisp and browned in places, 18 to 20 minutes.

Add just 1 tbsp maple syrup to a large bowl. Add liquid smoke, and a pinch of salt and pepper, and whisk. Thinly slice portobello mushrooms into ¼ inch thick pieces. Add sliced mushrooms to the bowl, gently toss to coat, and set aside.

Peel and mince the garlic. Pick and roughly chop the tarragon leaves. Add minced garlic, chopped tarragon, Vegenaise, and a pinch of salt to a small bowl, and stir. Thinly slice the Roma tomato.

Heat a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Add marinated portobello mushrooms and remaining marinade, and cook until caramelized and fragrant, 2 to 3 minutes per side.

Toast the sourdough bread. Spread herb mayo on each piece of sourdough. Top with sliced Roma tomato, portobello mushrooms, and baby arugula. Cut the portobello mushroom BLT in half and divide between plates. Serve with garlic pepper fries. Bon appétit!