Recipe

Crispy mushroom, fresh lettuce and fresh tomatoes stacked and seasoned to perfection.

Serves: 2 people   |   Prep time: 10 minutes   |   Cooking time: 15 minutes

American   |   Main   |   Dairy Free   |   Vegetarian   |   Vegan

  

Ingredients

• 2 Large Flat Mushrooms, thinly sliced
• 2 tbsp Soy Sauce
• 1 tbsp Maple Syrup
• ½ Lime, juiced
• 1 Garlic Clove, finely chopped
• 1 tsp Extra Virgin Olive Oil
• 4 Slices Super Grain Farmhouse Loaf
• 4 Iceberg Lettuce Leaves
• 1 Large Tomato, sliced

  

Method

1. Pre-heat the oven to 220°C/Gas Mark 7.
2. Mix the soy sauce, maple syrup, lime juice, garlic and oil together.
3. Dip the mushrooms into the mixture and then place on a lined baking tray, be sure to spread the mushroom slices out so they don’t overlap.
4. Bake for 15-20 minutes until all the moisture has gone and the mushrooms have started to crisp.
5. Toast the bread, then drizzle with olive oil.
6. Top with the lettuce, tomato, mushroom and serve immediately.