1 small baguette, halved, toasted, and cut horizontally
12 ounces Maitake mushrooms, roughly chopped
1 bulb fennel, trimmed and julienned
1 bulb garlic, roasted whole, cloves removed, and finely chopped
½ cup extra virgin olive oil (Set aside 2 tablespoons)
¼ cup maple syrup
3 tablespoons dijon mustard
3 tablespoons tamari
2 tablespoons apple cider vinegar
½ cup vegan mayo
2 tablespoons lemon juice
1 ounce microgreens
1 teaspoon salt
Instructions
In a medium bowl, whisk together olive oil, djion, maple syrup, apple cider vinegar, and tamari. Add maitake mushrooms to bowl and toss thoroughly. Set aside and allow to marinate for 15-20 minutes.
To a hot saute pan, add remaining olive oil and fennel. Season with salt and allow to cook until soft and caramelized. Set aside.
In a small mixing bowl, whisk together vegan mayo, roasted garlic, and lemon juice. Set aside.
Using a separate hot saute pan, sear the maitake mushrooms until golden brown on all sides.
To build sandwiches: spread garlic mayo on both sides of toasted baguette. Top with maitake mushrooms, fennel, and microgreens. Serve immediately!
