1½ lbs(680g)shiitake mushrooms, stems removed and sliced
6tablespoonsextra-virgin olive oil
3handfuls of lettuce
12cherry tomatoes, sliced in half
Set the ingredients in your bread machine and put it on the dough setting. While the dough is kneading, rub some coconut oil onto each piece of twine, and line a baking sheet with parchment paper.
When the dough is ready, take it out onto a floured surface and separate the dough into 6 equal pieces. Roll each piece into a ball.
Loosely wrap the well-oiled piece of twine around each ball so it divides the ball into 8 sections. Tie the ends of the twine in the center, and place the ball on the baking sheet. Cover the baking sheet with plastic wrap and let it rise somewhere warm for 30 minutes to 1 hour, or until the dough doubles in size.
Preheat the oven to 320°F/160°C while the dough rises.
Bake the buns for 10 minutes, reduce the temperature to 300°F/150°C and bake for another 10 minutes.
Take the buns out of the oven to a wire rack and let them cool completely before cutting the twine off.
Preheat the oven to 300°F/150°C and line a baking sheet with parchment paper.
In a bowl, combine the extra-virgin olive oil and tamari, and toss the mushrooms in the marinade. Place the well-coated shiitake slices on the baking sheet so the mushrooms aren't touching each other. Bake for 30 to 40 minutes, tossing halfway through until the mushrooms are shriveled and crispy.
Slice the pumpkin buns in half and assemble the sandwiches.
Shiitake BLT recipe by Jeanine Donofrio, amount of ingredients increased for 6 servings, and rewritten in my own words.