Crispy Fried Oyster Mushroom Sandwich with Rice Bun
Ingredients
Batter ingredients
- 1 1/2 cups organic white flour or spelt flour
- 2 cups seltzer water (more or less)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
Dry ingredients
- 2 cups panko breadcrumbs
- 1 teaspoon garlic powder
For Frying
- 1 cup grape seed oil (more or less)
- 1 package oyster mushrooms (about a pound), found in most Asian stores
Optional Rice Bun
- 2 cups cooked short-grain rice
Preparation
In a bowl, mix the batter ingredients to form a pancake-like batter. Ensure it's not too thick or too thin. Set it aside.
Take the oyster mushrooms out of the package and clean them with a wet paper towel. Pull them apart to the desired size.
Heat a cast iron pan with cooking oil over medium-high heat.
Coat each oyster mushroom in the wet batter, then evenly coat it in the panko breadcrumbs.
Fry the mushrooms on both sides until golden. Avoid overcrowding the mushrooms while frying.
Serve the crispy fried oyster mushrooms with your favorite dipping sauces or on a bun with your preferred sauce. For a vegan sriracha garlic sauce, mix 1/2 cup of vegan mayo, 2 tablespoons of sambal, and 1 teaspoon of sriracha.
Optionally, you can make a rice bun by pressing a handful of cooked rice firmly with your hands to form bun-like shapes.
