Step 1

Preheat the oven to 450 degrees F and line a baking sheet with parchment paper.

Step 2

Add the flax meal and water to a large bowl. Whisk and set aside.

Step 3

Gently clean the mushrooms with a clean damp towel. Remove any hard areas of the stem. Soft areas of the stem are fine to leave.

Step 4

Add the cornmeal, oat flour, and Old Bay seasoning to a large bowl and mix to combine.

Step 5

Dip each oyster mushroom into the flax egg then coat the mushroom in the cornmeal mixture. Place on the baking sheet. Do the same with the remaining mushrooms, spacing them on the baking sheet evenly.

Step 6

Bake for 20 minutes, flipping halfway through.

Step 7

Once finished baking, assemble your sandwiches: Spread 1–2 Tbsps of the vegan mayo, on each side of the bread. Add several sprigs of arugula, 2–3 slices of tomato, 2–3 pickles.

Step 8

Divide the oyster mushrooms between the two slices of whole grain baguette, squeeze a little lemon over top, and enjoy!