1 tablespoon avocado oil 2 tablespoons reduced-sodium tamari
½ teaspoon smoked paprika 8 ounces whole shiitake mushrooms, stems removed8 small slices whole-grain bread (or 4 large slices, halved) 4 tablespoons vegan mayonnaise
½ teaspoon finely grated or minced garlic 1 avocado, halved and sliced 8 thin slices tomato 4 leaves romaine lettuce
Preheat oven to 375°F. Stir oil, tamari and paprika together in a medium bowl. Add shiitakes and stir until all the liquid is absorbed. Spread on a rimmed baking sheet and roast, turning once, until golden brown on both sides, about 30 minutes. Toast bread. Stir mayonnaise and garlic together in a small bowl. Spread 1 tablespoon of the mayonnaise mixture on each of 4 pieces of toast. Divide avocado, tomato, lettuce and the roasted shiitakes over the toasts. Top with the remaining toasts.