HOT MAPLE FRIED OYSTER MUSHROOM SANDWICH
INGREDIENTS
- 2 vegan brioche buns
- 200 g oyster mushroom clusters
- vegetable oil, for deep frying
Toppings:
- ¼ cup vegan mayo
- 1 tbsp miso paste
- ½ cup shredded lettuce
- 6-8 slices bread and butter pickles
- ¼ cup maple syrup
- 2 tbsp hot sauce
Vegan Buttermilk Marinade:
- 1½ cups soy milk
- 1 tbsp apple cider vinegar
- ¼ cup hot sauce
- Tastic spice original*
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
Dredge:
- 90 g (¾ cup) all-purpose flour
- 96 g (¾ cup) corn starch
- Tastic spice original*
- 2 tbsp smoked paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
DIRECTIONS
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Tear oyster mushroom clusters into smaller pieces (2-3 mushrooms per cluster).
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Make the vegan buttermilk marinade by combining soy milk, apple cider vinegar, hot sauce, Tastic spice, smoked paprika, garlic powder, and onion powder – stir to combine. Add mushroom clusters and allow to marinade for at least 30 minutes.
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Make the maple miso mayo by combining mayo and miso paste in a bowl until smooth. Store in the fridge until needed.
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Make the hot maple syrup by combining maple syrup and hot sauce in a squeeze bottle. Store in the fridge until needed.
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To make dredge combine flour, cornstarch, Tastic spice, garlic powder, onion powder, and dried parsley – mix to combine.
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Once the mushrooms are finished marinating, transfer to the dredge and toss to coat. Repeat for all mushrooms.
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Heat vegetable oil in a heavy bottomed Dutch oven to 350°F.
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Once the oil has reached temp, fry the coated mushroom clusters until a deep golden brown on all sides.
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Transfer to a wire rack and sprinkle with salt. Repeat until all mushroom clusters are fried.
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In a dry, non-stick pan over medium heat toast the buns until golden.
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Construct your sandwich by spreading some mayo on both buns, then shredded lettuce, fried mushrooms, drizzle with a generous amount of hot maple syrup, 3-4 slices of pickles, and finish with the top bun.
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