Mushroom, Lettuce, and Tomato Sandwich

Directions

1. In a medium container, mix the sliced mushrooms with liquid aminos, maple syrup, nutritional yeast, onion powder, garlic powder, smoked paprika, and smoked pepper. Let the mushrooms marinate for 30 minutes.

2. Preheat a griddle to medium-high heat. Place the marinated mushrooms on the griddle (without oil) and cook for a few minutes on each side. Once they have a good color, add about 1 tbsp of oil and a few teaspoons of the leftover marinade. Continue cooking for a few more minutes until the mushrooms develop a deep, dark color.

3. Remove the mushrooms from the griddle and place them on a warming rack to cool. As they cool, the mushrooms will harden and become crispy.

4. Butter a few slices of Texas toast and toast them on the griddle until golden.

5. Spread Duke’s mayonnaise on the toasted bread, then layer with lettuce, tomato slices, and the cooked mushrooms.

6. Serve and enjoy!