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Mushroom BLT

Mushroom BLT
Mushroom BLT

A plant-based BLT? FOR REAL? Believe it. This bad boy is the ultimate sharing sandwich.

We fry mushrooms to create our crispy “bacon” pieces, then pile it high with good stuff. We say it’s a “sharing” sandwich, but you don’t have to share if you don’t want to. We won’t judge.

This is an absolutely scrumptious plant-based lunch idea, we know you are going to love it!


Before you start

Frying pan | Large mixing bowl | Toaster or grill


For the mushroom bacon marinade

  • 4 tbsp olive oil
  • 2 tbsp maple syrup
  • 2 tbsp tamari
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 2 tsp liquid smoke (optional)
  • Salt and pepper

For the mushroom bacon

  • 4 king oyster mushrooms

For the sandwiches

  • 1 beef tomato (or large tomato)
  • 1 Romaine lettuce
  • 2 tbsp plant-based mayonnaise
  • 4 slices of thick sourdough bread
  • Olive oil


  1. 1.

    Make the marinade | Place all of the marinade ingredients into a large mixing bowl and stir well to combine

  2. 2.

    Prepare the bacon | Cut the caps off the king oyster mushrooms and save them for another recipe | Slice the mushrooms lengthways into ¼ cm thick slices | Add all of the strips to the marinade bowl | Toss well to coat all of the strips in the liquid and leave to marinate for at least 10 minutes

  3. 3.

    Prepare the remaining ingredients | Finely slice the tomato | Cut the lettuce lengthways in half, cut out the white core and roughly shred the leaves | Toast the bread

  4. 4.

    Fry the mushroom bacon | Place a large frying pan over a medium heat | Once warm, lay the mushroom bacon strips in a frying pan, put the pan on the stove and fry over a medium high heat for 5-6 minutes, turning halfway through

  5. 5.

    Build the sandwiches | Lay 2 slices of toast down on a chopping board and spread 1 tablespoon of the mayo over each | Top each slice with chopped lettuce, sliced tomato, then with strips of the bacon | Top the sandwiches with the remaining toast