This Crispy Mushroom Sando Is Better Than Chicken

Ingredients

For the Fried Mushrooms

• Neutral oil for frying, such as vegetable or canola 

• 1 large cluster of oyster mushrooms, about 250 grams or 8 3/4 ounces

• 2 cups all-purpose flour, divided

• 1 teaspoon fine salt

• 1 teaspoon freshly ground black pepper

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon garlic powder

• 1/4 teaspoon baking powder

• 1 large egg

• 1/2 cup water

For the Cabbage Slaw

• 2 tablespoons neutral oil

• 1 tablespoon apple cider vinegar

• 1/4 teaspoon fine salt

• 1/4 teaspoon freshly ground black pepper

• 2 cups thinly sliced green cabbage

• 1/2 apple, preferably Honeycrisp, cut into thin matchsticks 

• 1 small carrot, grated

For the Spicy Aioli and To Serve

• 1/3 cup mayonnaise

• 1 tablespoon sriracha

• 4 brioche buns

• Pickles for serving, optional

Description

Gather the ingredients. Line a plate or rimmed baking sheet with paper towels.

Heat 2 inches of neutral oil in a large pot over medium until the temperature reads 350 F on a kitchen thermometer. 

Gently tear 1 large cluster of oyster mushrooms into 4 pieces, breaking off at the stem end so that the mushrooms remain in clusters. 

Place 1 cup of the all-purpose flour in a shallow medium bowl.

Combine the remaining 1 cup all-purpose flour, 1 teaspoon fine salt, 1 teaspoon freshly ground black pepper, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 1/4 teaspoon baking powder in a second shallow bowl.

Whisk to combine 1 large egg and 1/2 cup water in a third shallow bowl.

Once the oil is hot enough, dredge 2 of the mushroom clusters in plain flour, then egg wash, then seasoned flour, turning to coat in each mixture until completely coated.