I have fond memories of the classic soup and sandwich meal throughout my childhood and the combinations were infinitely endless and left you feeling full on a pretty tight budget. To this day when our dinner ideas are at a standstill, this reminiscent meal is a go-to for quick and easy nourishment. What’s more is a human’s nature to dip. Who doesn’t love dipping their crackers, fresh bread or toast into a piping hot bowl of homemade soup? Count me in!
This recipe is my take on the classic BLT without the B and my newfound love/obsession with oyster mushrooms. They have such an ability to take on the unique texture that most mushrooms don’t necessarily hold, and that’s what really works with a BLT isn’t it? The multi-layered combination of crunchy lettuce, soft tomatoes, tangy mayo and the smoky, salty bacon is enough to get you running to the kitchen ASAP. But for those of us who have chosen to fight for the animals, those of us who have made the choice not to consume living beings, the combination needs a bit of revision.
This recipe is my take on the classic BLT without the B and my newfound love/obsession with oyster mushrooms. They have such an ability to take on the unique texture that most mushrooms don’t necessarily hold, and that’s what really works with a BLT isn’t it? The multi-layered combination of crunchy lettuce, soft tomatoes, tangy mayo and the smoky, salty bacon is enough to get you running to the kitchen ASAP. But for those of us who have chosen to fight for the animals, those of us who have made the choice not to consume living beings, the combination needs a bit of revision.
Sure, you can choose the purchase any number of the plant-based bacon choices on the market today, and let’s be honest with ourselves, we all have! There’s nothing wrong with it but in trying to keep a focus on whole foods and less processing, I think it’s just as important to create these similar products from real, live food.
Insert the MLT.
I whipped up this recipe the other day when we were having antipasto for dinner. I wanted something with big flavour that would be great slapped on my cracker with nut cheese. I’d read about people making oyster mushroom scallops and thought the idea sounded too unique not to try myself!
With a few choice pantry items and a little marinating time, I was ready to try them out – and basically there’s no turning back now.
This is the Oyster Mushroom MLT.
Insert the MLT.
I whipped up this recipe the other day when we were having antipasto for dinner. I wanted something with big flavour that would be great slapped on my cracker with nut cheese. I’d read about people making oyster mushroom scallops and thought the idea sounded too unique not to try myself!
With a few choice pantry items and a little marinating time, I was ready to try them out – and basically there’s no turning back now.
This is the Oyster Mushroom MLT.
Ingredients
200g sliced king oyster mushrooms
Marinade
3 tbsp your favourite barbeque sauce
1 heaping tbsp horseradish
1 tsp smoked paprika
2 tbsp raw apple cider vinegar
1 tsp pepper
1 tsp salt
1 cup water
1. Combine the ingredients in a glass bowl with a lid, big enough to fit the mushrooms.
2. Add the mushrooms to the bowl and toss them in the marinade until they are evenly coated. Cover and place in the fridge.
3. Marinate the mushrooms for 3-4 hours, shaking them a few times to ensure they are coated.
4. Heat a medium-sized cast iron skillet to medium heat. Add the mushrooms and marinade to the skillet until it begins to bubble.
5. Reduce the heat to medium-low and let simmer until the sauce reduces, approximately 20-30 minutes, stirring and flipping the mushrooms occasionally.
6. Once the sauce becomes thick, remove from heat and let cool for 5 minutes.
These are so versatile! We have used them on our MLT sandwiches, on ‘cheese’ boards - the possibilities are endless! I love when a recipe can have multi-purposes like this one.
200g sliced king oyster mushrooms
Marinade
3 tbsp your favourite barbeque sauce
1 heaping tbsp horseradish
1 tsp smoked paprika
2 tbsp raw apple cider vinegar
1 tsp pepper
1 tsp salt
1 cup water
1. Combine the ingredients in a glass bowl with a lid, big enough to fit the mushrooms.
2. Add the mushrooms to the bowl and toss them in the marinade until they are evenly coated. Cover and place in the fridge.
3. Marinate the mushrooms for 3-4 hours, shaking them a few times to ensure they are coated.
4. Heat a medium-sized cast iron skillet to medium heat. Add the mushrooms and marinade to the skillet until it begins to bubble.
5. Reduce the heat to medium-low and let simmer until the sauce reduces, approximately 20-30 minutes, stirring and flipping the mushrooms occasionally.
6. Once the sauce becomes thick, remove from heat and let cool for 5 minutes.
These are so versatile! We have used them on our MLT sandwiches, on ‘cheese’ boards - the possibilities are endless! I love when a recipe can have multi-purposes like this one.