Source: One Ingredient Chef | Makes: 2 sandwiches | Time: 20 min
Changes: replaced soy sauce with coconut aminos; used spinach instead of microgreens
4 large portobello mushrooms
2 tbsp coconut aminos
1/2 tbsp garlic powder
1/4 tsp black pepper
Vegan mayo with sriracha for extra zip!
Use a thin, sharp knife to slice layers off the top of the mushrooms as thin as you can (less than 1/8″) without having them crumble.
With the mushrooms sliced, add them to a large skillet with just a splash of water to start. Let them cook over medium heat for 5 minutes to sweat out most of their moisture and become soft. Drain this liquid out of the pan, then add a few drizzles of aminos, some garlic powder, and a grind or two of black pepper and allow to cook over medium-low heat for another 5-10 minutes, turning and separating occasionally so that each slice gets fully coated. Halfway through this process, you may want to add another round of aminos, garlic, and pepper. If the pan becomes totally dry, deglaze it with a few tablespoons of water. In the end though, you want the mushrooms to be fairly dry (but not bone dry) so that the flavors can caramelize on their surface.
Pile the mushrooms slices onto rolls with tomatoes, greens, and mayo. Enjoy!