- 2 tablespoons tamari
- 2 tablespoons coconut sugar
- 2 tablespoons olive oil
- 1-2 teaspoons paprika
- 4 cups oyster mushrooms, or shiitake mushrooms, halved lengthwise
- 1 baguette, halved lengthwise
- 1/ 2 avocado
- 2 handfuls romaine lettuce, or rocket leaves
Preheat oven to 450ºF. Combine tamari, coconut sugar, oil and paprika to an airtight container with a lid. Shake well to mix. Add mushrooms to the container, cover, and shake again until mushrooms are completely covered.
Heat a pan over medium. Add mushrooms and liquid and sauté until sauce reduces, about 5-10 minutes. Once the mushrooms are cooked, place them on a wooden chopping board and use 2 forks to 'pull' the mushrooms.
Place baguette in preheated oven to toast for about 5 minutes or until golden brown.
Spread avocado on the toasted baguette, add romaine or rocket, then top with mushrooms. Slice to serve.