Sandwich with fried oyster mushrooms with Mestemacher Organic Sunflower Seed Bread

Photo credit: Mestemacher

Working time: 50 minutes

Ingredients for 3 sandwiches

For the salad:

  • 1/2 Roma lettuce heart, sliced into strips
  • 1 carrot, cut into thin strips
  • 2 red onions, cut into thin strips
  • 1/4 radicchio Galileo, cut into strips
  • sea salt and freshly-ground pepper

For the miso mayonnaise:

  • 75 g vegan mayonnaise
  • 1 tsp. white miso paste (Shiro)
  • 1 tbsp. liquid from the pickled dill gherkins

For the fried mushrooms:

  • 125 g oyster mushrooms
  • 150 ml vegetable milk alternative
  • 75 g flour
  • 1 tsp. onion powder
  • 0.5 tsp. garlic powder
  • 1 tsp. sweet paprika powder
  • sea salt and freshly-ground pepper
  • 75 g cornflakes
  • vegetable oil for frying

In addition:

Preparation:

  1. For the salad, mix all the ingredients in a bowl, season with salt and pepper and refrigerate. Slice the dill gherkins. For the miso mayonnaise, whisk the mayonnaise, miso paste and cucumber stock together until smooth.
  2. For the fried mushrooms, first whisk the vegetable milk alternative with the flour and spices and place in a deep dish. Put the cornflakes in a freezer bag, crumble them using a rolling pin and put them on a plate. First dip the mushrooms in the milk and flour mixture and then in the cornflakes
  3. Place vegetable oil several centimetres high in a small saucepan and heat to approx. 180°C. Fry the breaded mushrooms one by one. As soon as the mushrooms are browned and crispy, remove from the pan and drain of excessive oil immediately on kitchen paper.
  4. Spread half of the sandwiches with the miso mayonnaise and top with the lettuce, fried mushrooms and pickled cucumbers. Finish with the remaining slices of bread, cut the sandwiches in half and secure with a wooden skewer.