1Preheat a non-stick frying pan and set heat to low (induction #4). Cut the stems from your mushroom clusters without separating them.

2Lightly spray or coat the pan in olive oil. Place the mushroom clusters in the middle of the pan sunny side up and sprinkle them with salt.

3Place a smaller lid on top of the mushrooms. Place a heavy pot or another frying pan on top of the lid. Fry the mushrooms over low heat, pressed, for 15 minutes. After 5 minutes they will excrete a lot of water and will be sauteing in their own juices. Keep frying until the time is up or all of the juices have evaporated and the mushrooms have begun to brown.

Alternatively, use a heavy burger press.

4Remove the pot and the lid, flip the mushrooms over, and place the lid and the pot back on. Fry for another 5 minutes.

5Add pita bread to a plate.

6Add lettuce leaves and tomato slices.

7Add mushroom bacon.

8Combine mashed avocado, vinegar and salt in a cup and mix well. Spread it on top of the mushrooms. Alternatively, use regular mayo.

9Place another pita bread on top.

10Cut in two.