I received free samples of California Avocado mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Avocado and am eligible to win prizes associated with the contest. I was not compensated for my time.
A classic sandwich just got sophisticated. And vegan friendly.
The traditional BLT has exchanged some letters for a fresh, new look: the MALT. Mushrooms + Avocado + Lettuce + Tomato. Oh, and in this version, a little sprinkle of black truffle salt. BLACK TRUFFLE SALT!!
Let’s start from the top. For this MALT sandwich, I decided to use oyster mushrooms which have a meat-like texture and great flavor, so you won’t miss the bacon at all…I promise! I really love bacon, but the oyster mushrooms are the perfect stand-in for a meat-free alternative. And did you know that mushrooms are one of the few plant sources of vitamin D?!
Up next, one of my favorite ingredients, the avocado. I eat avocado in some form or fashion almost daily. Whenever a recipe calls for mayonnaise, I challenge you to replace it with avocado. Instantly you will have a healthier dish! Avocados are creamy and filled with healthy fats called MUFA’s (monounsaturated fatty acids), vitamin K, folate, and much more! Make sure your avocado is ripe so it can be easily spread on the bread.
Pile on the lettuce and tomato and you have a healthy, filling sandwich in less than 10 minutes!
4 slices sprouted grain bread, or your favorite bread
1 package of Oyster mushrooms or portobella mushroom slices
1 large ripe Avocado, sliced
Black truffle salt or sea salt
1. Toast bread in toaster oven.
2. Seperate oyster mushroom clusters. In a medium skillet over medium heat, add 2 tsp olive oil. Once heated, add oyster mushrooms and cook for 3 minutes, then flip mushrooms over and cook for another 3 minutes. Sprinkle with black truffle salt once cooked.
3. Build your sandwich as shown in the pictures above and then DEVOUR!