BLT

Name: BLT
Ingredients: 2 tbsp maple syrup; 1 tbsp liquid smoke (any flavor); 8 oz portobello mushrooms; 1 garlic clove minced; ¼ oz fresh tarragon chopped (or 1/2 tsp dried, or other herb); 3 tbsp Follow Your Heart Vegenaise; 2 roma tomatoes thinly sliced; 4 slices sourdough bread; 2 oz baby arugula; In a large bowl, mix maple syrup, liquid smoke, and a pinch of salt and pepper, and whisk. Slice mushrooms into ¼” thick pieces. Add sliced mushrooms to the bowl, gently toss to coat, and set aside.; Mix together the tarragon, minced garlic, vegenaise, and a pinch of salt in a small bowl and stir.; Heat 1 tbsp oil in a large skillet over medium-high heat. Add marinated mushrooms and remaining marinade. Cook until caramelized, about 2-3 minutes per side.

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Savory portobello mushrooms marinated in maple syrup and liquid smoke, paired with garlic and tarragon, served with Vegenaise, Roma tomatoes, and baby arugula on sourdough bread.

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Ingredients

2 tbsp maple syrup
1 tbsp liquid smoke (any flavor)
8 oz portobello mushrooms
1 garlic clove minced
¼ oz fresh tarragon chopped (or 1/2 tsp dried, or other herb)
3 tbsp Follow Your Heart Vegenaise
2 roma tomatoes thinly sliced
4 slices sourdough bread
2 oz baby arugula
In a large bowl, mix maple syrup, liquid smoke, and a pinch of salt and pepper, and whisk. Slice mushrooms into ¼” thick pieces. Add sliced mushrooms to the bowl, gently toss to coat, and set aside.
Mix together the tarragon, minced garlic, vegenaise, and a pinch of salt in a small bowl and stir.
Heat 1 tbsp oil in a large skillet over medium-high heat. Add marinated mushrooms and remaining marinade. Cook until caramelized, about 2-3 minutes per side.