Crispy Mushroom Sandwich

This fried mushroom sandwich is made with clusters of oyster mushrooms, a light and simple mayo-free cabbage slaw, a spicy aioli, and a perfectly toasted brioche bun. The fried mushrooms are crispy, crunchy, and ultra tender and, assembled with the other components, make a sandwich that’s bursting with flavor.

Why You Should Eat More Oyster Mushrooms

Whether you’re vegetarian, trying to eat more plant-based, or simply love mushrooms, oyster mushrooms are a great ingredient to start incorporating into your cooking. They have wide, flat, oyster-colored caps, long slender stems, and are held together at the bottom forming large clusters. 

They also have a slightly chewy texture that—when fried at least—mimics chicken and other types of meat well. They’re easy to cook, have a subtle flavor, and though they are slightly more expensive than standard white mushrooms, they won’t break the bank. 

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How To Make This Fried Mushroom Sandwich

First you’ll need to prepare a dredging station that includes bowls of plain flour, an egg wash, and a bowl of seasoned flour. Then, while the oil heats up, batter small clusters of oyster mushrooms one at a time. Make sure that the mushrooms are fully coated in both flour and egg wash before frying. 

Once the oil is hot, fry the mushrooms in batches until dark golden brown and super crispy. While the mushrooms fry, prepare the cabbage slaw and the spicy aioli. Once you’ve finished frying the mushrooms, toast the buns and assemble your sandwich. If you’re a fan of pickles, serve one on the side or layer sliced pickles under the fried mushroom.

Serve Them In Style

Serve the sandwiches alongside any remaining cabbage slaw. They also pair well with a side of sweet potato fries, a simple side salad, macaroni and cheese, grilled vegetables, baked beans, or potato salad. You could also play around with different condiments or dress the fried mushrooms in a sauce, such as Buffalo or BBQ sauce for added flavor.

Frying Tips

• Keep an eye on the oil temp—Make sure the oil is hot enough before adding the mushrooms. The easiest way to do this is by using a kitchen thermometer. The ideal frying temperature for neutral oil such as canola oil or vegetable oil is between 325 F and 350 F. 
• Don’t crowd the pan—The temperature of the oil will drop slightly when the mushrooms are added. Make sure the oil comes back up to temperature between each batch of frying, and don’t crowd the pan. 
• Testing the oil temp without a thermometer—If you don’t have a kitchen thermometer, test the oil by dropping a pinch of flour into the oil. It should sizzle vigorously.
• Fry them hard—Although it might be tempting, wait to remove the mushrooms until they are fully dark golden brown. If you don’t let them fry to completion, the dough around the mushrooms will get soggy as they sit and drain. 
• Use a deep pot—If you’re questioning if your pot is deep enough, grab a bigger pot. There should be at least 5 inches of space between the surface of the oil and the top of the pot. Any less space can cause the oil to boil over and leak onto the stove (which can cause an oil fire). 

Make Ahead

The spicy aioli and cabbage slaw can be made a day in advance. Keep them both in airtight containers in the fridge until ready to serve.