Crispy, crunchy and packed with flavour. This Air-Fried Buffalo Oyster Mushroom Sandwich is our version of a homemade vegan chicken sandwich tossed in buffalo sauce and topped with a vegan miso mayo.
If there is anything we love as much as donuts its a Vegan Fried Chicken Sandwich. Our version is made with oyster mushrooms and in the air fryer! It’s tender and juicy just like the original, plus you still get an outer crispy layer as if it were deep fried. With just a fraction of the oil, this Buffalo Oyster Mushroom Sandwich is just as crispy and delicious.
Inspired by our Vegan Mushroom Wings recipe, these sandwiches are our newest obsession. Tossed in a vegan buffalo sauce and finished with a miso mayo, shredded lettuce, and a toasted bun – this sandwich hits all the right notes.
Top tips to make a Buffalo Oyster Mushroom Sandwich:
- Keep your mushrooms in clusters. For the best texture keep your mushrooms in small clusters. Clusters are the perfect way to get a great balance of exterior crunch and a tender interior.
- Allow the mushrooms to marinade. We’re treating the mushrooms like chicken in this recipe and marinating them in a vegan buttermilk mixture. This adds flavour and helps create the perfect texture by tenderizing the mushrooms.
- Double dredge the mushrooms. For the perfect crispy exterior we recommend double dredging the mushrooms.
- Use oil. Yes this is an air fried recipe, but you still need to use oil. The oil in this recipe is vital to making this recipe still taste indulgent and as if it were deep fried.
- Toast the buns and shred the lettuce. To make the perfect fried mushroom sandwich you must also to do right by the toppings. A toasted bun and shredded lettuce are the perfect accompaniment to this sandwich.
- Toss in buffalo sauce. Be generous with the buffalo sauce if you love it like we do!
Main Ingredients & Substitution Ideas:
- Oyster Mushrooms – Oyster mushrooms create the best, most chicken-like texture. However if you don’t have access to oyster mushrooms tofu is also a great option. Try the freezing and thawing technique from Mary’s Test Kitchen for the best results using tofu.
- Shredded Lettuce – Use whichever lettuce you prefer here. Iceberg, butter, romaine, and green leaf are some of our favourites.
- Vegan Mayo – We use the Hellmann’s vegan mayonnaise that is available in most grocery stores. If you can’t find it, we recommend trying to make homemade version.
- Miso Paste – If you don’t like miso or don’t have access you can leave it out of the recipe entirely. You could also opt for a small drizzle of soy sauce instead but we recommend just leaving it out if you don’t have access to it.
- Maple Syrup – Any liquid sweetener here will do. We love maple syrup but you could also use a vegan honey, agave nectar or brown sugar.
- Vegetable Oil – Any high heat oil will work here.
- Soy Milk – We recommend soy milk as it works the best as a vegan buttermilk, but if you want to substitute you can use almond milk.
- Apple Cider Vinegar – This is key for making vegan buttermilk but you can also use lemon juice in its place.
- Buffalo Sauce – It won’t be a Buffalo Oyster Mushroom Sandwich without it, but if you prefer you can use any favourite sauce.
- Seasonings – We use a variety of spices and seasonings in this recipe and don’t recommend substituting them.
- All-Purpose Flour – You can use a different flavour here like whole wheat or gluten free flour, but remember that all flour is different so the results may vary.
- Cornstarch – You can use arrowroot if you prefer.
Buffalo Oyster Mushroom Sandwich FAQ:
Can this be deep fried?
Yes! We think this air fried version is just like the deep fried version, but if you prefer deep frying or don’t have an air fryer you can do so. You’ll just need some extra frying oil. We recommend deep frying at 350F until golden and crispy.
What is vegan chicken made of?
We make our vegan chicken out of oyster mushrooms! They’re tender, juicy and flavourful just like chicken. We also find they offer the best meaty, yet stringy texture.
How to make a Buffalo Oyster Mushroom Sandwich:
Buffalo Oyster Mushroom Sandwich
- 2 buns
- 47 g (1 cup) shredded lettuce
- (¼ cup) vegan mayo
- 1 tsp miso paste
- 1 tsp maple syrup
- 80 mL cup (⅓ cup) buffalo sauce
- 300 g oyster mushroom clusters
- 60 mL (¼ cup) vegetable oil
Vegan Buttermilk Marinade:
- 360 mL (1½ cups) soy milk
- 1 tbsp apple cider vinegar
- 60 mL (¼ cup) buffalo sauce
- salt & pepper, to taste
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 90 g (¾ cup) all-purpose flour
- 96 g (¾ cup) corn starch
- salt & pepper, to taste
- 2 tbsp smoked paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- Tear oyster mushroom clusters into smaller pieces (2-3 mushrooms per cluster).
- Make the vegan buttermilk marinade by combining soy milk, apple cider vinegar, buffalo sauce, salt & pepper, smoked paprika, garlic powder, and onion powder – stir to combine. Add mushroom clusters and allow to marinade for at least 30 minutes.
- Make the maple miso mayo by combining maple syrup, mayo and miso in a bowl until smooth. Store in the fridge until needed.
- To make dredge combine flour, cornstarch, salt, pepper, garlic powder, onion powder, and dried parsley – mix to combine.
- Once the mushrooms are finished marinating, transfer to the dredge and toss to coat. Dip back in the marinade and toss in dredge once more. Repeat for all mushroom pieces.*
- Brush the bottom of your air fryer with a little vegetable oil and place mushrooms in, leaving space between each piece. Air-fry for 5 minutes then open and brush the mushrooms with some vegetable oil. Every 5 minutes you'll want to brush them with a little oil again to promote browning and crispiness. Keep repeating until they are a deep golden brown on all sides – about 15-20 minutes. Repeat for any remaining pieces. Set aside to rest.
- In a dry, non-stick pan over medium heat toast the buns until golden.
- Toss fried mushrooms in buffalo sauce (its okay if they're not completely covered!).
- Construct your sandwich by spreading some mayo on both buns, then place fried mushrooms on bottom bun and top with shredded lettuce, finish with the top bun and serve.
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