I’m kind of obsessed with this fried mushroom sandwich I made yesterday. Lightly battered portobello mushroom on a toasted bun with spicy dill mayo, pickles, and lettuce.
1 cup almond flour
1/2 cup tapioca flour
1/2 cup oat flour
1.5 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/4 teaspoon black pepper
1 cup of oat milk (or another plant based milk—the creamier the better)
1 tablespoon apple cider vinegar
2 tablespoons ground chia seeds
1 tablespoon hot sauce
1 to 2 tablespoons avocado or olive oil
4 to 6 portobello caps (or cauliflower steaks if you don’t like mushrooms)
buns or bread of choice
mayo or spicy dill mayo (1/3 cup veganaise mixed with 1 tablespoon hot sauce, 1 teaspoon dried dill, 1/4 teaspoon onion powder, and 1/4 teaspoon garlic powder)
Mix all of the dry ingredients together to create a savory flour mixture for coating your mushrooms. Next, mix all of the wet ingredients together to create your ‘buttermilk + egg’ mixture.
Take your portobello cap and first place it in the flour mixture to lightly coat, then submerge it fully in the liquid mixture, then place it back into the flour mixture making sure it is fully coated, then place onto a plate until ready to cook. I found it worked best if I sprayed or brushed a little oil on each mushroom before cooking– you want to make sure the flour coating on them doesn’t look super dry.
I fried these in an air fryer at 375 degrees for 20 minutes and they came out perfectly. Feel free to fry them in a pan with avocado oil if you’d like! Serve on a bun with lettuce, tomato, pickles, mayo or whatever you like!