Step 1

Preheat oven to 350.

Step 2

When you are ready to make the shrooms, heat a heavy-duty or cast iron pan on medium heat. You’ll be adding 2 tablespoons of oil right before you place the mushrooms to begin cooking.

Step 3

Separately, on 1/2 sheet pan, lay out all mushrooms in whole clusters.

Step 4

Then add clusters one at a time to heated pan. Weigh down with an additional cast iron pan or heavier cover to create a press.

Step 5

Cook for 2 minutes like this initially, then flip over.

Step 6

Evenly distribute the remaining oil on each shroom cluster after it’s been flipped and season lightly with dry seasonings then press down again.

Step 7

Repeat this process several times until mushrooms are condensed and pressed into crispy golden brown steaks with minimal to no liquid in the pan, except for oil. The added oils provide the fat that will create a much more calorie-dense dish and mouth feel.

Step 8

Once this is achieved, place sheet pan with the golden brown shrooms in oven and roast for additional 10 minutes. Then top the shrooms with the non-dairy cheese and bake another 5 minutes before assembling the sandwiches.

Step 9

Quickly steam the buns in a steam basket (I tend to grill them in the same hot pan the mushrooms were cooked in until toasted on the bottoms, just a minute or two.)

Step 10

Then build the sandwich the way you like. We’ve suggested some toppings but of course tailor it to your liking.