Vegetarian Blt With Roasted Shiitake Mushrooms Food

CRISPY ROASTED SHIITAKE MUSHROOMS

Crispy Roasted Shiitake Mushrooms image

Try crispy roasted shiitake mushrooms: top with goat cheese for an easy appetizer, serve alongside steak for a simple side dish, or grab a handful for a nutritious snack on the go. Martha made this recipe on Cooking School episode 404.

Provided by Martha Stewart

Number Of Ingredients 3

Ingredients

1 pound shiitake mushrooms, stems removed
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper

Steps:

Preheat oven to 400 degrees.
Place mushroom caps on a baking sheet, gill-side up. Drizzle with 2 tablespoons olive oil, turn mushrooms, and drizzle with remaining 2 tablespoons olive oil; season with salt and pepper and toss to coat.
Transfer to oven and roast for 25 minutes. Turn mushrooms and continue to roast until larger mushrooms are crisp on the edges and smaller ones are crisp throughout, 10 to 15 minutes more. Season with more salt; serve warm or at room temperature.

VEGETARIAN BLT WITH ROASTED SHIITAKE MUSHROOMS

Vegetarian BLT with Roasted Shiitake Mushrooms image

Whether you're a full-time vegetarian or just looking to incorporate more meatless Mondays to your routine, mushrooms are a great stand-in for meat like bacon. Here, the oven coaxes out their deep umami qualities and firms their texture up just enough to become a satisfying sandwich filler. Sprinkling the tomato slices with a touch of salt enhances their flavor and juiciness (especially if they are out of season); let them sit for a few minutes before adding them to the sandwich.

Provided by Lauryn Tyrell

Categories Food & Cooking Healthy Recipes Vegetarian Recipes

Time 45m

Number Of Ingredients 10

Ingredients

1 pound shiitake mushrooms, stems removed
3 tablespoons tamari or reduced-sodium soy sauce
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
4 thick tomato slices, such as beefsteak or heirloom
1/2 cup mayonnaise
1 tablespoon fresh lime juice
1 teaspoon sesame oil
8 slices sourdough bread
Arugula, for serving

Steps:

Preheat oven to 425°F. Toss mushrooms with tamari and olive oil; season lightly with salt and pepper. Spread in a single layer, gill-sides up, on a rimmed baking sheet lined with parchment. Roast, undisturbed, until tender and beginning to crisp, 30 to 35 minutes.
Meanwhile, season tomato slices lightly with salt and pepper; set aside. In a small bowl, whisk together mayonnaise, lime juice, and sesame oil. Season lightly with salt and pepper. Toast bread, smear with mayonnaise mixture, and layer with tomatoes, mushrooms, and arugula. Serve.

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