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Crispy Mushroom Sandwiches
If you’re a fan of hearty, flavorful sandwiches, this Crispy Mushroom Sandwich will become your new favorite! With golden, crispy mushrooms layered with fresh toppings and a zesty sauce, this sandwich is perfect for lunch, dinner, or even as a grab-and-go snack.Packed with umami flavors from the mushrooms, this recipe offers a delicious plant-based option that satisfies both vegetarians and meat-lovers alike. The crispy texture of the mushrooms pairs beautifully with the soft bun and fresh veggies, making every bite irresistible.
Equipment
- Large mixing bowls
- Deep frying pan or skillet
- Tongs
- Baking sheet (for toasting buns)
- Knife and cutting board
Ingredients
For the Crispy Mushrooms
- 4 large portobello mushrooms or 8 smaller ones, cleaned and stems removed
- 1 cup all-purpose flour
- 1 cup breadcrumbs panko preferred for extra crispiness
- ½ cup plant-based milk or regular milk
- 2 tbsp cornstarch
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp black pepper
- ½ tsp salt
- Oil for frying
For the Sandwich Assembly
- 4 sandwich buns
- 1 cup lettuce leaves shredded
- 1 medium tomato sliced
- 1 small red onion thinly sliced
- 4 slices vegan cheese optional
For the Sauce
- ½ cup mayonnaise or vegan mayo
- 1 tbsp Dijon mustard
- 1 tsp hot sauce optional
- 1 tbsp lemon juice
Instructions
Prepare the Mushrooms
- Clean the mushrooms gently with a damp paper towel to remove any dirt. Slice large mushrooms into even pieces if needed.
Set Up the Breading Station
- In one bowl, combine flour, garlic powder, smoked paprika, salt, and pepper.
- In another bowl, mix plant-based milk and cornstarch until smooth.
- Place breadcrumbs in a third bowl.
Bread the Mushrooms
- Dip each mushroom into the flour mixture, ensuring it’s fully coated.
- Next, dip it into the milk mixture, letting any excess drip off.
- Finally, coat it with breadcrumbs, pressing gently to adhere.
Fry the Mushrooms
- Heat about ½ inch of oil in a frying pan over medium heat.
- Fry the mushrooms in batches for 2–3 minutes on each side or until golden and crispy.
- Transfer to a plate lined with paper towels to drain excess oil.
Make the Sauce
- In a small bowl, whisk together mayonnaise, Dijon mustard, hot sauce (if using), and lemon juice. Set aside.
Toast the Buns
- Lightly toast the sandwich buns on a baking sheet or skillet until golden.
Assemble the Sandwiches
- Spread the sauce on both sides of each bun.
- Layer with lettuce, tomato slices, red onion, and a crispy mushroom. Add a slice of vegan cheese if desired.
- Top with the remaining bun and serve immediately.
Notes
Tips and Variations
- Make It Spicy: Add cayenne pepper to the breading mix for a spicy kick.
- Gluten-Free Option: Use gluten-free flour and breadcrumbs.
- Air Fryer Option: For a healthier twist, air-fry the mushrooms at 375°F (190°C) for 10–12 minutes, flipping halfway through.
- Add More Flavor: Marinate the mushrooms in soy sauce, garlic, and olive oil for 15 minutes before breading.
- Serving Suggestion: Pair with sweet potato fries or a fresh green salad for a complete meal.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 |
| Total Fat | 18g |
| Saturated Fat | 2.5g |
| Carbohydrates | 50g |
| Fiber | 5g |
| Protein | 10g |
| Sodium | 650mg |
Health Benefits
Nutritional Highlights
- Mushrooms: Rich in B vitamins, selenium, and antioxidants.
- Lettuce and Tomatoes: Low-calorie and packed with vitamins A and C.
- Plant-Based Milk: A great dairy-free option for those with dietary restrictions.
Amazing 😍