Name: Smoky Maple Mushroom Bagel
Total time: 20 min
Yield: 2
Cuisine: British
Ingredients: 2 Tbsp Olive Oil; 3 Tbsp Maple Syrup; 2 ½ Tbsp Apple Cider Vinegar; 3 Tbsp Soy/Tamari; 2 Tsp Smoked Paprika; 1 Tsp White Miso; ⅔ Tsp Black Pepper; 2 Bagels; 4 Portobello Mushrooms; 1 Tomato; 1 Small Head of Lettuce; 1 Tbsp Vegan Mayo; 1 Tbsp Vegan Cream Cheese (Optional)

Smoky Maple Mushroom Bagel

This is my ultimate juicy, smoky, maple mushroom bagel.

British Brunch Sandwiches

Preheat the oven to 180°C.

Slice the mushrooms to about half a centimetre thick and place in a wide, shallow bowl or large tupperware box.

Mix the olive oil, maple syrup, apple cider vinegar, soy sauce, smoked paprika, miso, and black pepper until combined to make the marinade.

Pour the marinade over the mushrooms and carefully mix to make sure each slice is covered.

Lay the mushrooms out onto baking paper on a large baking tray. If you have a wire rack, this will help them cook more evenly. Roast at 180°C for 10 mins, flipping halfway through. Alternatively, air fry for 6 mins at 180°C.

To serve, slice the bagel open and toast in the oven or on a hot pan until crispy. Slice your tomato. Spread vegan cream cheese, if using, on the bottom half of the bagel, then layer up the mushrooms, tomato, and lettuce on top. Spread the mayo onto the top half, close, and enjoy.