This is one of my favorite things to eat, I actually think it’s tastier than a fried chicken sandwich because of how moist and crispy the mushroom is, the issue is that I could probably eat 4 of these by myself so double or triple the recipe if you have people coming.
"I actually think it’s tastier than a fried chicken sandwich because of how moist and crispy the mushroom is"
Makes 4 sandwiches
2 Hen Of The Woods Mushrooms (Maitake)
2 cups oat or other non-dairy milk
¾ cup cashew or another non-dairy yogurt
3 cups all-purpose flour
½ cup corn starch
Red Rooster Hot sauce
3 teaspoon Cayenne pepper
2 ½ tablespoon kosher salt
1 ½ teaspoon Garlic Powder
2 teaspoons black pepper
3 teaspoons paprika
White Miso paste
Peanut or other frying oil
Your favorite burger bun
Begin by whisking together the flour, corn starch, cayenne, salt, garlic powder, pepper, and paprika in a large bowl. And set aside. Next, in a separate bowl, whisk the oat milk and cashew yogurt together and season to taste with hot sauce and salt. This can stay out until it’s ready to be used, or be made a day in advance and reserved in the fridge. Next, in another bowl, mix about a cup of veganaise with a tablespoon and a half of miso, and reserve.
Cut mushrooms in half through the base. These will be your “chicken thighs”. Fill a medium-size pot 3-4” deep with fryer oil, and preheat it to 375 degrees.
Batter the mushrooms. Start by dipping the mushroom halves in the oat milk and yogurt bath. Make sure the liquid gets in all the crevices. Pull it out shake off some of the excess liquid and drop it into the flour mixture. Thoroughly coat the mushroom in flour, shake off extra and gently drop it into the fryer oil. The mushroom will fry for about 4 minutes or until it becomes deeply golden brown. Pull it out onto a plate with some paper towels to absorb excess oil and season it with extra salt.
Assembly. Toast your bun. Spread a generous amount of miso mayo on both sides of the bun. Place the fried mushroom on the bottom bun and top with 2-3 pickle chips. Serve with hot sauce on the table.
Recipe by Macklin Casnoff