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Mains, Recipes, Summer, Toast, Vegan  /  July 7, 2022

Fried Mushroom Sandwich

This fried mushroom sandwich is like an M.L.T. Fried cremini mushrooms, a smooth silken tofu aioli, arugula, cucumber, and tomatoes in between a toasted baguette.

This fried mushroom sandwich has golden fried cremini mushrooms, silken tofu aioli, arugula, cucumber, and tomatoes in a toasted baguette.

There are some foods that will always be close to my heart even if I’ve probably grown out of them. For example, my family had this Saturday lunch tradition where we ate sandwiches with untoasted white bread, Hidden Valley ranch, cucumbers, tomatoes, and a sliced hard-boiled egg. They weren’t the best sandwiches, but I think it was the mere ease and American-ness of it that was so appealing.

Food carries memories, so we did a sandwich Saturday in memory of those egg sandwiches, but with this fried mushroom sandwich. Instead of ranch, I made on a vegan aioli with silken tofu. It gets soft and whipped, kinda like mayo. Then I made some fried battered cremini mushrooms, because it feels like wild mushrooms are getting all the love these days. Even the classic button mushrooms deserve appreciation and they don’t cost a million dollars at the grocery store, so that’s nice.

This fried mushroom sandwich has golden fried cremini mushrooms, silken tofu aioli, arugula, cucumber, and tomatoes in a toasted baguette.

How to Make Fried Mushroom Sandwiches

Clean your mushrooms

Don’t wash! Just take a paper towel or dish towel and wipe each one down. Squeeze out moisture from the mushrooms.

Prepare the wet batter

You’ll need cornstarch, corn flour, and water. Corn flour helps these mushrooms get nice and crispy, but if you don’t have any, you can also use all-purpose flour or chickpea flour (besan). I would imagine that the results will be similar.

Prepare the dry batter

You’ll need cornstarch and corn flour again, but also a handful of spices you probably have: smoked paprika, garlic powder, and black pepper.

Some things are just not meant to be air fried

I air fried a few of these to see how it would go. Yeah, don’t even bother. They shrivel up and taste like mushroom chips. Not in a good way.

Serve with vegan aioli

An aioli typically contains garlic, salt, olive oil, and eggs. To make it vegan, we use silken tofu and kala namak (black salt) to give it that “eggy” flavor. The kala namak is optional.

You can also use firm tofu, but it will be more dense and less airy, so not like aioli.

Silken tofu aioli! Oil-free and vegan.

Fried Mushroom Sandwich

Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Course Lunch, Main Course
Cuisine American
Servings 3

Ingredients
  

fried cremini mushrooms

  • 6 oz. cremini mushrooms, sliced to ¼-inch thick (~ 5-6 mushrooms)
  • ¼ cup avocado oil

wet batter

  • 2 tbsp cornstarch
  • 2 tbsp corn flour *sub all-purpose flour or chickpea flour
  • ⅓ cup + 1 tbsp water

dry batter

  • ¼ cup corn flour
  • 1 tbsp cornstarch
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • ½ tsp black pepper
  • ¼ tsp sea salt

vegan aioli

  • 350 g silken tofu (1 block)
  • 2 tbsp lemon juice (~ 1 medium lemon)
  • 3 garlic cloves
  • 1 tsp dijon mustard
  • 1.5 tbsp nutritional yeast
  • pinch of sea salt
  • ½ tsp dried basil (optional)
  • ½ tsp kala namak (black salt)

the sandwich

  • baguette or another artisan bread
  • olive oil for toasting bread
  • arugula
  • 2 tomatoes, sliced
  • 1 Persian cucumber, sliced

Instructions
 

  • Wipe mushrooms with a paper towel or dish towel. Squeeze some of the excess moisture out. Cut into ¼-inch thick slices.
  • Prepare the wet batter: to a wide bowl, mix cornstarch, corn flour, and water. Add water and mix until it is no longer thick.
  • Prepare the dry batter: to a separate bowl, add cornstarch, corn flour, spices, and salt.
  • Coat the mushrooms: Coat each mushroom first in the wet batter and then the dry batter. Set aside on a plate.
  • Fry the mushrooms: Heat a cast iron or another pan over medium heat with avocado oil or another neutral oil. You will need enough oil to cover the base of the pan, which depends on the size of your pan. When the oil is hot, fry the mushrooms for about 3-4 minutes per side, or until golden-brown and crisp.
  • Make the aioli: In a small food processor, process all the ingredients. Adjust lemon juice and salt to taste.
  • Prepare the sandwich: Lightly drizzle olive oil on the bread and toast in a pan with the olive oiled side down. Spread aioli on both pieces. Add arugula, tomatoes, cucumbers, and fried mushrooms to one bread. Form the sandwich!
Keyword easy lunch, mushrooms, sandwich

For more sandwiches, check out…

Vegan Tikka Masala Grilled Cheese

Avocado Kale Salad Toast with Crunchy Chickpeas

Tags

  • easy lunch
  • lunch
  • mushrooms
  • sandwich

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Hi there! I’m Anisha. This is where I like to share my favorite plant-forward eats, with joy and flavor being my topmost priorities. When I'm not cooking or photographing my creations, I'm probably running, tuning into a good podcast or book, or doing typical college student stuff. I hope you find something that excites you here!

@upbeetanisha

A few wonderful things I ate at home with my paren A few wonderful things I ate at home with my parents last week!

matar (peas) kachoris with this aloo (potato) sabzi and bhindi (okra)

our fav jackfruit biryani

mushroom matar korma, sarson ka saag (mustard greens), chole, laccha parathas that deserved a close up

makki (corn) ki roti with the same sarson ka saag

dal makhani and a potato scallion sabzi

dessert at this Cambodian place in downtown San Jose (@angkorchef) - jackfruit coconut sticky rice

#indianfood #veganindianfood #homecooking
Good things my window saw lately Soba noodles in Good things my window saw lately

Soba noodles in a shiitake kombu broth that I like to make a lot of and use in different ways for a few days 

Miso mushroom focaccia 

Carrot cake oatmeal for warm winter breakfast 

Chana masala-ish with roasted brussels and cabbage

Khichdi, the ultimate comfort 

My bday cake! Chocolate sweet potato cake from @thekoreanvegan, with orange cream cheese frosting 

Ramen, once again with the broth 

Black bean soyrizo bowl 

Looks like a peanut gochujang stir fry 👍

Rajma rice with baingan (eggplant) bhaja <3

#homecooking #veganfoodshare #plantbasedfood
An epic vegan breakfast sandwich brought to me by An epic vegan breakfast sandwich brought to me by my @toogoodtogo.usa surprise bag at @kitchenmousela! You can use the Too Good To Go app to find restaurants, bakeries, and more near you that offer “surprise bags” of items that may otherwise be wasted at the cost of at least half the price or less. It’s a great way to prevent food waste, get creative with what you get, and try some new spots in your community! I will be revisiting kitchenmouse as well as using the Too Good To Go app to find more gems in my area. Use ANISHA for $5 off your first bag :) #MyTooGoodToGoMoment #ad 

Ok now for the bagel details:
Oyster mushroom ‘bacon’
- 8 oz. oyster mushrooms 
- 2 tbsp soy sauce or tamari 
- 1/2 tbsp maple syrup 
- 1 tsp liquid smoke 
- 1 tsp smoked paprika 

In a pan over medium-high heat, place the oyster mushrooms. Now place a heavy object or another pan on top and apply pressure for a few minutes. Flip and repeat on the other side! Then reduce heat and pour the glaze. 

Silken tofu scramble 
- olive oil 
- 1 350g package silken tofu 
- 2 tbsp nutritional yeast
- 1/2 tsp ground turmeric 
- 1 tsp kala namak/black salt (I didn’t have it in this video but would recommend for a more “eggy” flavor! If not use regular salt)
- 1/2 tsp black pepper 

Add a little oil to a pan over medium heat. Add the tofu and break it down for a few minutes. Add the rest of the ingredients, combine for a few minutes, and adjust to taste!
A perfect little day spent using my talents (walki A perfect little day spent using my talents (walking around and eating) in Brooklyn

A&A 
@passionfruit.coffee 
@tofubox.brooklyn 

#nyceats #veganfoodshare #nycvegan #brooklyneats #trinifood #plantbasedfood
Butternut tikka mac!! I wanted to make this for Th Butternut tikka mac!! I wanted to make this for Thanksgiving last year but didn’t get a chance to and figured that it would also be great in winter. And it would also be great without the butternut squash if you just want a basic tikka mac. You make a tikka masala sauce and blend that with the squash, cashews, and plenty of nutritional yeast.

butternut tikka mac
1/3 cup cashews, quick soaked
1 butternut squash, cubed
1 tbsp olive oil
1 red onion, chopped
4 garlic cloves, minced
1 inch ginger, grated
3 medium roma tomatoes, chopped or quartered (sub 1 cup of crushed tomatoes)
1 tsp salt, plus more to taste
1/2 tsp turmeric
1/2 tsp red chili powder
1 tsp kashmiri chili powder
1 tsp ground coriander
1/2 tsp garam masala
1 tsp kasoori methi (dried fenugreek leaves)
1 tbsp nutritional yeast
8 oz. rigatoni or another thick pasta shape of choice, prepared al dente

topping
1/2 cup panko breadcrumbs
1/2 tsp black pepper
1 tbsp nutritional yeast
1/2 tsp kashmiri chili powder

1. Soak cashews in hot water for at least 15 minutes.
2. Preheat oven to 400 F. Bake butternut squash for ~ 25-30 min with a touch of olive oil and salt. Until tender and soft. (I ended up baking an entire squash but using half of it in the sauce since it was large.)
3. Add olive oil to a saucepan over medium heat. Add onion and cook for 4-5 minutes. Add ginger and garlic. Cook for a few more minutes. Add tomatoes and a big pinch of salt. Allow the tomato juices to mostly evaporate.
4. Add the spices and kasoori methi. and cook for another 1-2 minutes. Remove pan from heat and allow to cool down slightly before blending.
5. Preheat oven to 350 F.
6. Make the panko topping. Add a tsp or so of olive oil to a small pan. Add the panko, black pepper, nutritional yeast, and chili powder. Toast until the panko is golden-brown. 
7. Process the tomato mixture with cashews, half the butternut squash, nutritional yeast, and about a cup of water. Add more water if needed. Process until it’s thick and creamy.
8. In a baking dish, add the pasta, sauce, and breadcrumbs. Bake for 15 min at 350 F!

#veganrecipes #veganuary #indianfusion #fusionfood #plantbased
Shredded tofu quesadillas coming in HOT for nation Shredded tofu quesadillas coming in HOT for national hot sauce day! These are stuffed with crispy shredded tofu and brussels sprouts, and flavored with @tabanero scotch bonnet hot sauce for a fun Caribbean twist. #tabanero #hotsauce #nationalhotsauceday

the recipe
baked shredded tofu
1 14 oz. block of extra firm tofu (pressed for at least 30 minutes to remove any excess liquid)
1 tbsp nutritional yeast
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp black pepper
1 tsp kosher salt or to taste

Preheat oven to 400 F. Shred tofu with a box grater. Toss with the rest of the ingredients. Bake for 15 minutes. Toss and bake for another 5 minutes or so. It should be golden brown and crisp.

the filling
2 tbsp olive oil
1 onion, thinly sliced
4 garlic cloves, minced
1 tbsp grated ginger
8-10 medium brussels sprouts, thinly sliced (or other greens like cabbage, kale, or collard greens)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground cinnamon
1/4 tsp ground nutmeg
3 tbsp @tabanero scotch bonnet hot sauce
1 tbsp soy sauce
salt to taste
vegan cheese and avocado for quesadillas

- Heat 2 tbsp olive oil in a large saucepan over medium heat.
- Add onion and cook for about 5 minutes minutes, until it starts becoming translucent. Add ginger and garlic and cook for another 1-2 minutes. Add brussels sprouts and cook until softer, about 5 minutes. Then add the tofu.
- Add all spices: cumin, smoked paprika, cinnamon, and nutmeg. Combine well for a minute.
- Now add the hot sauce and soy sauce. Combine well, taste, and adjust to your preference if needed!
- To assemble a quesadilla: take a large tortilla and pile on vegan cheese, the filling, and some more hot sauce. Cook on a pan with a little oil for a few minutes on each side until crisp on both sides! 

#veganuary #plantbasedrecipes #veganlunch #tofurecipes
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