For the sauce
1/2 teaspoon of salt
3 tablespoons of vinegar
2 tablespoons of water
1 tablespoon of prepared mustard
1 tablespoon of honey
10 drops of hot pepper sauce
3 minced garlic cloves
4 pieces of defatted bacon (60g) minced
1 tablespoon of olive oil
2 cups of fresh shiitake mushrooms, sliced into 1/8-inch thick rounds (210g)
3 leaves of pão-folha (145g)
4 tablespoons of chopped American lettuce (180g)
1 cup of grated cheddar cheese (110g)
For the sauce
1/2 teaspoon of salt
3 tablespoons of vinegar
2 tablespoons of water
1 tablespoon of prepared mustard
1 tablespoon of honey
10 drops of hot pepper sauce
3 minced garlic cloves
4 pieces of defatted bacon (60g) minced
1 tablespoon of olive oil
2 cups of fresh shiitake mushrooms, sliced into 1/8-inch thick rounds (210g)
3 leaves of pão-folha (145g)
4 tablespoons of chopped American lettuce (180g)
1 cup of grated cheddar cheese (110g)
Make the sauce: in a small bowl, combine all the ingredients and mix vigorously with a hand mixer until smooth
In a large skillet, over high heat, sauté the garlic and bacon in olive oil, stirring occasionally, until the garlic is soft (approximately 2 minutes)
Add the mushrooms and cook until they're slightly tender (approximately 2 minutes). Reserve
Gently open the leaves of pão-folha and layer them
Spread the mushroom mixture evenly over the pão-leaf. Reserve
Add the lettuce to the bowl with the sauce and mix well
Spread it over the mushroom mixture
Sprinkle with cheese
Roll up the pão like a burrito
Cut into four pieces
Serve immediately, portioned into four plates
348 calories per serving
