by Lauren Hartmann 15 Comments
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Handheld food forever!
Summer is for messy handheld food. Awesome burgers and sandwiches, juicy fruits. Grilled kabobs and skewers. Well, add these vegan buttermilk fried mushroom sandwiches to your list. They are messy, they are handheld, they are one of the most delicious sandwiches ever made. Crispy fried mushrooms that are juicy on the inside. Topped with sweet and spicy mayo, greens and don’t forget to warm up the buns.
This is a super fast sandwich, so you don’t have to spend all day in the kitchen. I don’t know about you, but in the summer, I like 15-30 minute meals. Fried mushroom sandwiches are the way to go.
The mushrooms are dipped in a super light vegan buttermilk batter. Shallow fried for a few minutes and placed on a bun accompanied by slaw and a quick sweet and spicy mayo. I did also test an oven fried version, and it works pretty well, if that is more your speed, it didn’t get quite as nice and brown, but it still tasted great. I just prefer the fried version.
Handheld summertime meals for the win. Always. Messy, yummy, drippy, juicy, deliciousness. When I was a kid, during the summer, I used to eat all my meals outside. These vegan buttermilk fried mushroom sandwiches are definitely picnic table worthy! Maybe with potato or pasta salad?! Heck yes! I know what I’m doing the rest of the summer!
Vegan Buttermilk Fried Mushroom Sandwiches
Print Recipe
Vegan buttermilk battered mushrooms, fried until golden brown. Served on a bun with sweet and spicy mayo, and greens.
Course Main Course
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Servings 4
Author Lauren Hartmann
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!
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Reader Interactions
Comments
Barbara DembekThese were delicious!!!!!!! Even the carnivore loved them. I felt a little guilty eating something so fried, but well worth the calories! Seved them with a vegan potato salad. Mmmmmmmmmm! Thanks.
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- Samantha
Amazing! These turned out great despite me forgetting to remove the stems/my mushrooms being quite thick but so delicious and my bf said he liked them more than regular meat burgers. Yum! Also used gf 1-1 flour for the batterReply
- Victoria
Oh my gosh, these were SO good!!! I love how non greasy they were, almost all the oil was still in the pan. Having one again for lunch:)Reply
- Lizzi Carlson
DELICIOUS!!! I loved the sauce! I ate this my first day vegan, did not disappoint!Reply
- Lisa
These were immense! Quite like eating a giant garlic mushroom sandwich! Will definitely be making them again!Reply
- Joan Goodman
These were delicious, have made them twice but would prefer to oven fry, recommendation for temp / time?Reply
- Carla
These are so good! I have made them several times already. I was wondering if you could put them in the air fryer? We are trying to lose weight and every little calorie saved helps. Thank you.Reply
- Brenda
These are delicious and satisfying. I made them in the air fryer 2 to 3 minutes on each side. Thank you for the recipe. Battered mushrooms are now my favorite filling for everything. So good.Reply
- Laura
What temp did you air fry the mushrooms on? Great idea! 🙂
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- Kam
I’m not a mushroom lover but these were over the top delicious! Yum! Yum! Yum!
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- Katie
These were amazing! I’ll be using this batter when I fry anything – so light and crunchy!Reply
- Alexandria Phillips
Could you bake these instead of frying??
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- Carmela Vergara
This is my first try at one of your recipes… and it was seriously AMAZING…. crispy, fried mushroomy goodness! Thank you for the recipe!Reply
- Kathy
What a wonderful feel and taste to my palate! This fried mushroom is amazing. I prefer it with the batter on the thin side– like a crape rather than pancake batter consistency. I double dipped them though.Reply
- Sarah
Thank you again for another great recipe! I subbed oat milk and maple syrup because that is what I had on hand. I’ve cooked this recipe twice now, and my family loved it. Once in the skillet and the second time in the air fryer. I prefer cooking it with the air fryer as it uses way less oil, but it still tastes deep fried.To cook in the air fryer I sprayed the air fryer and mushrooms with coconut oil spray, and set it at 400 degrees and I cooked it for 4 minutes on each side (longer if you have larger mushroom caps), but keep an eye on it.
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