Go Back
–+ servings
Print Pin
4.25 from 8 votes

Hot Maple Fried Oyster Mushroom Sandwich

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 minutes
Cook Time 15 minutes
Marinade Time 30 minutes
Total Time 1 hour 25 minutes
Servings 2 sandwiches
Author Two Market Girls

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
  • salt & pepper to taste
  • 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
  • salt & pepper to taste
  • 2 tbsp smoked paprika
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried 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.

Video