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5 from 10 votes

Vegan Buttermilk Fried Mushroom Sandwiches

Vegan buttermilk battered mushrooms, fried until golden brown. Served on a bun with sweet and spicy mayo, and greens. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Servings: 4
Author: Lauren Hartmann


  • 4 Small Portobello mushrooms
  • 1 C. Almond milk or other non dairy milk
  • 1 tsp. Apple cider vinegar
  • 3/4 C. All purpose flour
  • 1/2 C. Corn starch
  • 1 tsp. Salt
  • 1 tsp. Garlic powder
  • 1/4 tsp. Black pepper
  • Oil for frying
  • 1/2 C. Vegan mayo
  • 1 Tbsp. Agave syrup
  • 1/2 tsp. Hot sauce
  • Shredded cabbage or greens
  • 4 Buns


  • Cut the stem out of the Mushrooms, and make sure they are flat-ish. If they have a large curve on the edge. Trim some of the edge so they are flat. 
  • Then whisk together the almond milk and apple cider vinegar. Let sit for a few minutes until it begins to curdle, making vegan buttermilk. 
  • Next, In a medium sized mixing bowl, combine the flour, corn starch, salt,garlic and pepper. Then pour the vegan "buttermilk" into the dry mixture. Whisk until fully combined and lump free. 
  • Now, begin heating the oil on medium high in a large skillet. You want about 1/2 an inch of oil in the pan. Once the oil is hot, dip a mushroom into the batter. Coating completely. 
  • Then, gently place into the hot oil. Fry on one side until it is nice and brown, it will take 2-3 minutes. Then flip the mushroom and fry on the other side for a few more minutes until the whole mushroom is brown and crispy. 
  • Repeat this process with all the mushrooms. Place them on a paper towel and sprinkle with a little more salt. 
  • Make the mayo, by whisking together the vegan mayo, agave and hot sauce. 
  • Put together the sandwiches. A little mayo on a bun, then mushroom, cabbage or greens, then more mayo. Serve immediately!