Portobello Mushroom BLT

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

In a large bowl, whisk together the maple syrup, liquid smoke, garlic powder, and remaining ½ tsp of paprika. With a damp paper towel wipe the portobello mushrooms clean. Thinly slice into ¼ inch thick pieces and add to the bowl with the marinade. Gently toss the mushrooms to coat them evenly, and set aside for at least 15 minutes (or until you’re ready to cook them).

Mince the garlic. Rinse and dry the parsley and pick the tender leaves from the stems. Chop the leaves. In a small bowl, combine the chopped parsley, garlic, and vegan mayonnaise. Add a pinch of salt and stir well to combine. Rinse and dry the tomato and lettuce. Thinly slice the tomato.

Place the sourdough bread in the oven to toast, about 4 to 6 minutes. Place a large nonstick skillet over medium-high heat and add 2 tbsp vegetable oil. Once hot, add the marinated mushrooms in batches, sprinkle with salt, and cook until caramelized and fragrant, about 1 to 2 minutes per side. Transfer the mushrooms to plate.

Build your sandwiches! Lay out your bread. On the bottom pieces of sourdough, layer the mushrooms, tomato, a sprinkle of pepper, and the lettuce. Spread the herb mayo on the top pieces of sourdough and close em’ up!

Cut your sandwiches in half and divide between your plates. Serve alongside the zesty steak fries. Enjoy!