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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.