• 1 pkg Sensible Meats Hot Dog or Cheese Smokie
  • King Oyster Mushroom Bacon Strips
  • 1 pkg King Oyster Mushroom, cut thinly length wise
  • 2 tbsp Vegetable Oil ( Avocado, Canola, Sunflower etc)

Mushroom Spice Blend:

  • 2 ½ tsp Garlic Powder
  • 1tsp Onion Powder
  • 2 ½ tsp Smoked Sweet Paprika
  • 1 tsp Brown Sugar
  • 1 ½ tsp Salt
  • ½ tsp Pepper

Tomato Salad

  • 3 Roma tomatoes, seeded and diced small
  • 1 garlic clove, minced
  • 1 tsp Salt and Pepper
  • ½ tbsp Olive Oil
  • 1tsp White Wine Vinegar

Garlic Mayo

  • 1/2 cup Regular or Vegan Mayo
  • 1tsp white wine vinegar
  • ½ tsp Salt and Pepper
  • 2tsp Garlic Powder.


  1. Preheat heat oven to 400F. Trim the bottom of the mushrooms, slice length wise as thin as possible. In a bowl add the sliced mushrooms vegetable oil and spice, coat mushrooms evenly with oil and spices. Place on a bake sheet with parchment paper. Bake 5 mins, flip slices and back for another 5min, or until desired crispiness (ovens vary, keep watch).
  2. Cut tomatoes length wise and remove seeds. Cut the remaining flesh into small pieces. Combine the remaining ingredients into a bowl, check season and adjust if needed.
  3. Combine everything in a small bowl and whisk together.


  1. Spread Garlic Mayo on both sides of the hot dog bun.
  2. On one side place Mushroom Bacon Strips.
  3. On the other side place your lettuce.
  4. Place hot dog in the center.
  5. With a slotted spoon (to drain excess tomato juice) place tomato salad on top.