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Oyster Mushroom "BLTs" with Basil Mayonnaise Recipe

by Monte Mathews

Oyster Mushroom "BLTs" with Basil Mayonnaise

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Ingredients

of romaine lettuce leaves, the tomato slice and the sautéed mushrooms, lots of
with a flawless slice; in fact you will have all kinds of shapes as
2 tablespoons extra-virgin olive oil
1/2 pound king oyster mushrooms,
trimmed and very thinly sliced lengthwise
3 tablespoons finely shredded basil, plus more
for garnish
4 slices of country bread, lightly toasted
4 small romaine lettuce leaves, whole or
shredded
1 large red tomato, thinly sliced
1.
In a large skillet, heat 1 tablespoon of the olive oil until
shimmering. Add half of the mushroom slices in a single layer and cook, turning
once, until golden, about 6 minutes. Drain the mushrooms on paper towels and
season them with salt and pepper. Repeat with the remaining 1 tablespoon of
olive oil and mushrooms.
2.
In a small bowl, combine the mayonnaise with the 2 tablespoons of
shredded basil and season with salt and pepper. Spread 1 tablespoon of the
basil mayonnaise on each slice of bread and top with lettuce. Arrange the
sliced tomato on the lettuce, followed by the mushrooms. Sprinkle the

View Full Recipe at CHEWING THE FAT

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