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Shiitake BLT


Shiitake BLT

Serves: 3

Category: Burgers, Pizza, Wraps and Chips
Author: www.DrFuhrman.com
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Rated by: 5 members

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A bacon, lettuce and tomato sandwich can be super-healthful when it is made with shiitake “bacon” and creamy avocado mayo. Learn how with this easy and delicious recipe.

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Ingredients:

For the Shiitake Bacon:
2 medjool or 4 regular dates, pitted
1 teaspoon Bragg Liquid Aminos or reduced sodium soy sauce
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 cup water
7 ounces shiitake mushroom tops, thinly sliced
For the Avocado Mayonnaise:
1 ripe avocado, peeled and pitted
1 tablespoon apple cider vinegar
1/2 teaspoon chopped rosemary
6 slices (100% whole wheat) bread or 3 (100% whole wheat) pitas or wraps
lettuce, sliced tomato, sliced onion

Instructions:

To make the shiitake bacon, mash together dates, Bragg Liquid Aminos, garlic powder, chili powder, cumin and water in a medium bowl. Add the sliced mushrooms and toss until mushrooms are well coated with date mixture. Spread evenly on a baking sheet lined with parchment paper. Bake or dehydrate at 175 degrees F until mushrooms are dried and browned, about one hour.

To make the avocado mayonnaise, mash together the avocado, vinegar, nutritional yeast and rosemary in a small bowl.

Toast bread or pita, spread with avocado mayonnaise and add shiitake bacon, sliced tomato, sliced onion and lettuce. If making a wrap, add ingredients and roll up.

Calories 310; Protein 12 g; Carbohydrates 49 g; Sugars 17 g; Total Fat 9.6 g; Saturated Fat 1.5 g; Cholesterol 0 mg; Sodium 363 mg; Fiber 11.7 g; Beta-Carotene 2673 ug; Vitamin C 11 mg; Calcium 107 mg; Iron 3 mg; Folate 142 ug; Magnesium 96 mg; Potassium 911 mg; Zinc 2.5 mg; Selenium 27.1 ug

Comments (3):

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janolson

08/28/2017 02:23 PM

Rated this recipe:

I made this recipe as directed.  I washed the mushrooms before tossing them with the date mixture, which may have increased the moisture content that gave me trouble.  My oven has a "proof bread" setting, which is 185F.  After 4 hours, the mushrooms were still soggy.  I transferred the mushrooms to my dehydrator and ran it overnight at 155F.  The mushrooms were fine in the morning.  

The flavor is good! We used vine-ripened tomatoes from our garden with romaine and whole wheat pita bread.  The avocado mayo is great.  For practical reasons, this recipe serves 4.  I will make this again, allowing more time for the mushrooms.

HealthyFamily

08/29/2017 10:54 AM

Rated this recipe: (no rating)

this sounds like a good recipe to try.  janolson - sorry you had to wait an extra day to try this - next time just wipe them with a damp paper towel 

Kissimee

09/04/2017 10:59 AM

Rated this recipe:

FOUR STARS 

My SAD husband enjoyed these even though we didn't think it tasted like bacon. Putting the mushrooms in the oven for the time indicated does NOT work; the shroons were soggy and gross, and I was getting worried.  I had to transfer them to my dehydrator and dehydrate overnight.  If you need this recipe for a certain day, I suggest preparing the day before. 

This comment was last edited on 09/04/2017 11:02 AM