Ingredients
1 pound shiitake mushrooms, stems removed
3 tablespoons tamari or reduced-sodium soy sauce
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
4 thick tomato slices, such as beefsteak or heirloom
1/2 cup mayonnaise
1 tablespoon fresh lime juice
1 teaspoon sesame oil
8 slices sourdough bread
Arugula, for serving
Preparation
Preheat oven to 425°F. Toss mushrooms with tamari and olive oil; season lightly with salt and pepper. Spread in a single layer, gill-sides up, on a rimmed baking sheet lined with parchment. Roast, undisturbed, until tender and beginning to crisp, 30 to 35 minutes.
Meanwhile, season tomato slices lightly with salt and pepper; set aside. In a small bowl, whisk together mayonnaise, lime juice, and sesame oil. Season lightly with salt and pepper. Toast bread, smear with mayonnaise mixture, and layer with tomatoes, mushrooms, and arugula. Serve.
