• Ingredients:
  • 8oz package of shiitake mushrooms
  • 2 tablespoons olive oil, divided
  • pinch of salt
  • fresh ground black pepper
  • 2 medium tomatoes
  • 4.4 oz ball fresh mozzarella
  • Lettuce leaves
  • 2 tablespoons mayonnaise
  • 2 tablespoons Dijon mustard
  • 1½ tablespoons honey
  • ¼ teaspoon coarse salt
  • 4 slices of multigrain bread
  • 6 tablespoons butter, divided
  • 2 eggs

Mushroom, mozzarella, (honey) mustard sauce, egg, lettuce, and tomato. These ingredients make up an absolutely FunGuy worthy sandwich; FunGuy’s MmmELT! 

Similar to the classic BLT, but definitely different, this recipe uses sautéed shiitake mushrooms instead of bacon and includes a sweet and tangy mustard sauce, and melted mozzarella. It’s then layered with a fried egg, crisp lettuce, and juicy tomato that fit between slices of buttery toasted multigrain bread. 

While this recipe is intended for just two sandwiches, it’s easily doubled, tripled, or even quadrupled for weekend brunch with all the FunGuys you know! 

DIRECTIONS: 

  1. Brush off any debris from the FunGuy shiitake mushrooms with a damp cloth. Trim the ends and thinly slice the caps before transferring them to a bowl with the olive oil, salt, and black pepper. Toss well to season the mushrooms evenly and set aside. Thinly slice the tomatoes and the mozzarella ball and wash and trim the lettuce leaves before setting them aside in separate piles. 
  2. Mix the mayonnaise, Dijon mustard, honey, and the coarse salt in a small bowl. Cover and set aside until ready to use. 
  3. Turn on the top heat source in the oven and line a baking sheet with parchment paper and set it aside.
  4. Heat a sauté pan over medium high heat. Once the pan is hot, toss in the shiitake mushrooms and saute 5-6 minutes, or until they are golden brown. Separate the mushrooms into two even halves and lay the sliced mozzarella on top of each. Allow the mozzarella to melt just a bit on top of the mushrooms before transferring each half to a to a plate and cover to keep warm. 
  5. Reduce the heat on the burner to medium and melt 2 tablespoons of the butter in the sauté pan. Once the butter has melted, lay two slices of bread in the pan to toast until golden brown; approximately 3 minutes. Transfer the toasted slices to a cutting board, and repeat with another 2 tablespoons of butter and the other two slices of bread. 
  6. Reduce the heat to low and melt the rest of the butter in the sauté pan. Crack the eggs into the pan carefully. Let them cook 2-5 minutes or until the white is firm and no longer wet and the edges are lightly crisped. Gently flip the egg over, turn off the heat, and allow the top of the egg cook with the residual heat of the pan for about 1 minute. Cover to keep warm. 
  7. Spread the mustard mixture on the non-toasted side of each slice of bread, cover two slices with the mushrooms and mozzarella, and transfer them to the baking sheet. Pop the mushroom covered toasts into the oven to cook 1-2 minutes tops just to let the mozzarella melt a bit more. When ready, remove them from the oven and assemble the sandwiches. 
  8. While the mozzarella melts layer the other two slices of toasted bread with tomato slices, lettuce, and an egg. Once the mushrooms and mozzarella are out of the oven, finish the sandwich by turning the   mushrooms with mozzarella slice on top of the egg. 
  9. Slice the MmmELT sandwich in half and serve immediately! 

Have a Fun meal!