Quinoa Flake-Crusted Fried Mushroom Sandwich

Ingredients

• oyster mushrooms (Cleaned; amount not specified in the source)
• 1 cup potato starch (For the wet batter)
• 1 cup unsweetened plant milk (For the wet batter)
• 2 tsp garlic (Minced)
• 2 tsp onion powder (For the wet batter)
• 0.5 tsp dried rosemary (For the wet batter)
• 0.5 tsp dried thyme (For the wet batter)
• 0.5 tsp dried parsley (For the wet batter)
• 1 tbsp flaxseed meal (Used to make the flaxseed egg)
• 3 tbsp water (Used to make the flaxseed egg)
• 2 tbsp cornmeal (For the wet batter)
• salt (To taste)
• black pepper (To taste)
• 2 cups quinoa flakes (For the dry batter)
• 0.25 cup arrowroot powder (For the dry batter)
• 2 tsp onion powder (For the dry batter)
• 2 tsp garlic powder (For the dry batter)
• 2 tsp paprika (For the dry batter)
• harissa seasoning (Optional; sprinkle over the fried mushrooms)
• croissants or bread (For serving; amount not specified)
• maple mustard or preferred sauce (For assembly; amount not specified)
• lettuce (For assembly; amount not specified)
• frying oil (For frying; amount not specified)

Steps

1. 1

   Make the flaxseed egg first. Stir together 1 tablespoon flaxseed meal and 3 tablespoons water in a small bowl. Set aside until the mixture thickens, about 5 minutes.

2. 2

   Prepare the oyster mushrooms by gently rinsing them under cool water to remove debris. Pat them thoroughly dry with paper towels, or clean them with a soft brush if they are only lightly soiled.

3. 3

   Prepare the wet batter. In a medium bowl, combine the potato starch, plant milk, minced garlic, onion powder, rosemary, thyme, parsley, prepared flaxseed egg, cornmeal, salt, and pepper. Whisk until smooth and evenly combined.

4. 4

   Prepare the dry batter in a separate bowl by mixing the quinoa flakes, arrowroot powder, onion powder, garlic powder, and paprika.

5. 5

   Pour enough frying oil into a frying pan to coat the bottom generously, then heat it over medium heat until shimmering. Do not let the oil smoke.

6. 6

   Dip each cleaned mushroom into the wet batter, turning it so every surface is fully coated. Allow excess batter to drip back into the bowl.

7. 7

   Transfer the coated mushroom to the dry batter and press or turn it gently until covered with quinoa flakes on all sides.

8. 8

   Place the crusted mushroom in the hot oil and fry in batches without overcrowding the pan. Turn as needed and cook until the coating is crisp and golden brown on all sides and the mushroom is tender, about 3–5 minutes per batch.

9. 9

   Transfer the fried mushrooms to a paper-towel-lined plate or rack to drain excess oil. Repeat with the remaining mushrooms.

10. 10

    Assemble each sandwich with a croissant or other bread, maple mustard or your preferred sauce, lettuce, and the fried oyster mushrooms.

11. 11

    Optionally sprinkle the mushrooms with harissa seasoning for an extra spicy kick. Serve immediately while hot.

Notes

The source says the fried mushrooms may be stored in the freezer and air-fried at a later date. The amount of oyster mushrooms, frying oil, bread, sauce, lettuce, and harissa is not specified, so adjust according to the number and size of sandwiches desired.

Nutrition per serving

• main
• vegan
• plant-based
• sandwich
• fried
• crispy
• dairy-free
• egg-free