Vegan Buttermilk Fried Mushroom Sandwiches
Vegan buttermilk battered mushrooms, fried until golden brown. Served on a bun with sweet and spicy mayo, and greens.
Servings: 4
Ingredients
- 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
Instructions
- 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!