Crispy, crunchy, and the prefect balance of sweet and spice. This super crispy deep fried Hot Maple Fried Mushroom Sandwich is all vegan and all delicious. Made with vegan buttermilk-marinated oyster mushrooms, it's deceptively meaty!
Course Main Course
Cuisine American
Prep Time 40 minutesminutes
Cook Time 15 minutesminutes
Marinade Time 30 minutesminutes
Total Time 1 hourhour25 minutesminutes
Servings 2sandwiches
Author Two Market Girls
Ingredients
2vegan brioche buns
200goyster mushroom clusters
vegetable oilfor deep frying
Toppings:
¼cupvegan mayo
1tbspmiso paste
½cupshredded lettuce
6-8slicesbread and butter pickles
¼cupmaple syrup
2tbsphot sauce
Vegan Buttermilk Marinade:
1½cupssoy milk
1tbspapple cider vinegar
¼cuphot sauce
salt & pepperto taste
1tspsmoked paprika
1tspgarlic powder
1tsponion powder
Dredge:
90g(¾ cup) all-purpose flour
96g(¾ cup) corn starch
salt & pepperto taste
2tbspsmoked paprika
2tspgarlic powder
1tsponion powder
1tspdried parsley
Instructions
Tear oyster mushroom clusters into smaller pieces (2-3 mushrooms per cluster).
Make the vegan buttermilk marinade by combining soy milk, apple cider vinegar, hot 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 mayo and miso paste in a bowl until smooth. Store in the fridge until needed.
Make the hot maple syrup by combining maple syrup and hot sauce in a squeeze bottle. 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. Repeat for all mushrooms.
Heat vegetable oil in a heavy bottomed Dutch oven to 350°F.
Once the oil has reached temp, fry the coated mushroom clusters until a deep golden brown on all sides.
Transfer to a wire rack and sprinkle with salt. Repeat until all mushroom clusters are fried.
In a dry, non-stick pan over medium heat toast the buns until golden.
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.