Extra Crispy Mushroom Sandwiches with Jalapeno-Garlic Sauce
Ingredients
Ingredients:
- 1 Lions Mane Mushroom (the size of an apple)
- 12-14 Crimini Mushrooms aka {Baby Portobello mushrooms}
- 1 Hand size, Chicken of the Woods mushroom
- 2 tomatoes, sliced
- 1 red onion, wafer thin sliced
- 1 Jalapeno, fresh, sliced
- Squishy soft buns
Wet | Dry | Wet | Dry Batter Coating:
DRY:
- 6 cups Whole meal flour
- 1 cup Corn Flour/Starch
- 1 TBS Baking powder
- 2 TBS Garlic Granulated
- 2 TBS Onion Granulated
- 1 TBS Cumin
- 1 TBS Coriander, ground
- 1 TBS smoked Paprika
- 1 TBS Salt, kosher/crystal
- 1 TBS Black pepper
WET:
- 4 Cups Soy or Oat MILK
- 3 TBS Apple cider vinegar
Extras:
- 1 Jar, pickle sliced lengthwise - for juice to marinate and for frying pickles (optional)
- 1 Jar Pickled Jalapenos with juice – to marinate in before battering.
- Wicked Kitchen Rotisserie Chicken Seasoning (Available in the U.K. at Tesco) for dusting after frying – optional.
Jalapeno Garlic Cashew Dressing:
- ½ Cup Jalapenos pickled with juice
- 1 Cup Cashews, raw
- 3 Garlic, cloves
Instructions
Instructions:
Quick Boil Mushrooms:
- In a medium sauce pot, add enough water to submerge the mushrooms.
- Bring water to a boil.
- Add mushrooms and boil for 3-5 minutes.
- Remove, allow to cool and drip dry in a rack until cool enough to handle.
- Press the remaining water out of the mushrooms.
Save Mushroom Liquid:
- Save the mushroom liquid to reuse or water your plants with.
Prepare Jalapeno Garlic Cashew Dressing:
- Add cashews and garlic cloves to a bowl.
- Cover with boiling water (can use the mushroom water).
- Soak for 30-60 minutes.
- Strain liquid.
- Add soaked cashews, garlic, jalapenos and juice to a high-speed blender.
- Add plant-based milk just enough to cover cashews.
- Blend until smooth and store in refrigerator for up to a week.
Prepare Toppings:
- Slice tomatoes.
- Use a mandolin to slice red onion wafer thin (use caution).
- Rinse sliced onions in super cold water a couple of times to crisp them up, then refrigerate.
- Slice fresh jalapeno.
Batter and Fry Crimini Mushrooms:
- Press excess water out of boiled crimini mushrooms.
- Marinate them a little bit in some pickle juice.
- Prepare wet and dry batter stations.
- Double dip the mushrooms in wet then dry, repeating.
- Squeeze the mushrooms when they're in the flour to really pack it in.
- Set aside to fry.
Batter and Fry Lion's Mane Mushrooms:
- Squeeze excess water out of the boiled Lion's Mane mushrooms
- Marinate in jalapeno juice with extra shallots for 10 minutes.
- Double dip the Lion's Mane in wet then dry, repeating.
- Set aside to fry.
Batter and Fry Chicken of the Woods Mushrooms:
- Marinate in jalapeno juice with extra shallots.
- Double dip the Chicken of the Woods in wet then dry, repeating.
- Set aside to fry.
Fry Pickles (optional):
- Double dip the pickles in wet then dry, repeating.
- Set aside to fry.
Fry Mushrooms and Pickles:
- Fry at 170°C (340-350°F).
- Fry each mushroom and the pickles separately.
- Set aside when done.
Butter and Griddle Buns:
- Butter the squishy soft buns.
- Griddle them until toasted and buttery delicious.
Build Sandwiches:
- Spread jalapeno-garlic cashew dressing on the bottom bun.
- Add wafer thin onions.
- Add the fried mushroom of choice.
- Add fresh jalapenos.
- Add tomato slices.
- Top with the other half of the bun.
Serve:
- Serve immediately and enjoy!
Video Description
Make popular fast food chains like Chick-Fil-A, Popeye's, KFC and Wendy's Chicken Sandwiches but better with mushroom ranging from super common to foraged. Satisfy your fast-food cravings with these homemade plant based alternatives. Join us as we share how to make 3 Extra Crispy Sandwiches using 3 different mushrooms. Crimini (Baby Portobello), Lion's Mane & Chicken Of The Woods.
Whether you're a beginner cook or an advanced chef and forager, we've got you covered with these elevated restaurant-quality culinary delights. The perfect whole food plant-based successor, packed with familiar crave-able flavors and textures. A naughty and satisfying treat. Discover a whole new way to enjoy your favorite foods with inexpensive and delicious mushrooms.
Lions Mane Grow kit. UK. @marvellousmushrooms https://marvellous-mushrooms.co.uk/
RECIPE: EXTRA Crispy Mushroom Sandwiches with Jalapeno-Garlic Sauce
INGREDIENTS shown in video.
1 Lions Mane Mushroom (the size of an apple)
12-14 Crimini Mushrooms aka {Baby Portobello mushrooms}
1 Hand size, Chicken of the Woods mushroom
2 tomatoes, sliced.
1 red onion, wafer thin sliced.
1 Jalapeno, fresh, sliced.
Squishy soft buns
Wet | Dry | Wet | Dry Batter Coating
DRY
6 cups Whole meal flour
1 cup Corn Flour/Starch
1 TBS Baking powder
2 TBS Garlic Granulated
2 TBS Onion Granulated
1 TBS Cumin
1 TBS Coriander, ground
1 TBS smoked Paprika.
1 TBS Salt, kosher/crystal
1 TBS Black pepper
WET:
4 Cups Soy or Oat MILK
3 TBS Apple cider vinegar
Extras:
1 Jar, pickle sliced lengthwise - for juice to marinate and fro frying pickles as an extra bonus round. Same method as the sandwiches.
1 Jar Pickled Jalapenos with juice – to marinate in before battering.
Wicked Kitchen Rotisserie Chicken Seasoning (Available in the U.K. at Tesco) for dusting after frying – optional.
DIRECTIONS
Quick Boil Mushrooms in medium sauce pot in enough water that they submerge.
Bring water to boil, add mushrooms, boil 3-5 minutes, remove, allow to cool and drip dry in rack until cool enough to handle and press the remaining water out.
Save the mushroom liquid to reuse or water your plants with. We will be reusing ours in a teriyaki glaze in an upcoming video.
JALAPENO GARLIC CASHEW DRESSING:
½ Cup Jalapenos pickled with juice.
1 Cup Cashews, raw
3 Garlic, cloves
Add to Bowl and cover boiling water, soak for 30 -60 minutes.
Strain liquid, add soaked cashews to High speed blender. Add Jalapenos and juice. Add Plant based milk just enough to cover Cashews. Blend until smooth and store in refrigerator for up to a week.
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* Tefal Tabletop fryer
* Knives by Shun and Dalstrong – although as we always say, the best knife is the sharpest knife no matter the brand.
* Mandolin – by Bron.
As lifelong chefs and brothers who are dedicated to the culinary arts, and mastered the art of plant based cooking. We made the conscious decision to exclude animal products from our cooking and eating habits many years ago. We believe in the power of plant-based cuisine and its ability to nourish and satisfy. We want to empower you to take charge of your cooking endeavours, allowing you to be the master of your own kitchen. And when you find yourself short on time or simply not in the mood to cook, fear not! We have the perfect solution for you at https://wickedkitchen.com/ – a haven of chef crafted, delicious convenience and pure plant-based pleasure.
#vegan #fastfood #chickfila #popeyes #kfc #mushroom