Richard Landau is a chef in Philadelphia at a vegetarian restaurant called “Vedge”. He and his wife, Katie Jacoby, are also authors of a cookbook by the same name (The Experiment 2013). In the run up to the book’s publication, Rich contributed this recipe to Food and Wine magazine. It's an incarnation of one of my favorite sandwiches, the BLT. But instead of the B, he pressed Oyster Mushrooms into service. The result is a stunning take on the original. Meaty and full of flavor. Pick the right bread and you'll be in heaven.
The firm, meaty texture of the mushroom takes the place of the Bacon. Now anyone who has ever had
misfortune to taste what the vegan stand-in for bacon is, will give this
substitution a standing O. I made these
for a light supper. Andrew and I
couldn’t get over how good they were. I used the “tomatoes on the vine” and they
passed muster. But I couldn’t help think how glorious this will taste once we
are in tomato season. I also opted for a
really great loaf of seeded rye bread which I toasted and spread with the
easy-to-make basil mayonnaise. A couple
of romaine lettuce leaves, the tomato slice and the sautéed mushrooms, lots of
salt and pepper and voila, a meatless meal in no time. I made this for the two of us. It could easily be doubled but beware, you will want to eat every one you can get your hands on.
|Really Good Bread makes|
a really great sandwich.