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This recipe sticks to the classic BLT with the addition of sautéed cordyceps. While the fungus looks a little like Cheetos, it has a mild flavor that blends well with anything its cooked with. Most satisfying maybe be its texture, which pops between the teeth like sprouts.
Fungi enthusiast Gretchen Testa (@mushroommusketeer on ) cultivates and cooks cordyceps on a daily basis. One of her favorite ways to eat them is between two well-toasted pieces of bread, nestled underneath layers of crispy bacon, fresh lettuce and juicy tomatoes.
Cordyceps are the star of this BLT with brie.
Ingredients
- 3 oz. iceberg lettuce
- 2 campari tomatoes
- 3 slices bacon
- ¾ cup cordyceps
- ½ Tbsp. butter
- 2 slices bread of choice
- ½ block Brie cheese, sliced
Preparation
1. Shred lettuce and thinly slice tomatoes.
2. Preheat a nonstick skillet over medium-high heat. Cook bacon in pan for 4-5 minutes, then flip to cook for another 4-5 minutes. Transfer to a paper towel-lined plate and let rest for 5 minutes.
3. In the skillet, sauté cordyceps with butter. Cook for 5 minutes or until brown and crispy.
4. Toast bread. While slices are still hot, lay Brie on both sides. Top with tomatoes, bacon, shredded lettuce and cordyceps.
Recipe courtesy of Gretchen Testa