Fried Oyster Mushroom Sandwich

This remarkable sandwich is the prefect blend of flavors and textures. At its heart, crispy oyster mushrooms steal the spotlight, offering a delightful contrast of crunchiness and tenderness. These mushrooms are crazy delicious and can be enjoyed on their own with a dipping sauce for a snack or tossed atop a fresh salad.

What you'll need:

• 5 ounces oyster mushrooms

• 2 cups chickpea flour

• 1/4 cup gluten-free panko bread crumbs

• 1 teaspoon paprika

• 1/2 tablespoon salt

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1/2 teaspoon cumin

• Dash of pepper

• 2 cups grapeseed oil

Steps:

1. Heat oil in a medium pot over medium-low heat. If the oil begins to smoke, reduce heat.

2. In a small bowl mix 1 1/2 cups chickpea flour, bread crumbs, and seasonings.

3. In a separate small bowl add remaining chickpea flour and whisk in water until the mixture is the consistency of milk.

4. Halve the oyster mushrooms. Dip each halve into the wet flour mixture and then dust with the dry flour mixture before placing into the hot oil. Place about 5-6 halves in the oil at a time and stir periodically. Each mushroom half will only need to cook for about 90 seconds or golden and crisp.

5. Remove mushrooms with tongs and place on a plate covered with paper towels to soak up excess oil.

6. Allow mushrooms to cool and then serve on a potato bun, complemented by crisp lettuce, juicy tomato slices, and the best darn creamy chipotle sauce.

Overview:

The sandwich is crazy delicious, and I know your first time won't be your last. I opted for Arnold potato buns and my creamy chipotle sauce. I said it time again, this chipotle sauce is the epitome of versatility. Try it next with my spicy creamy mushroom pasta recipe.