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Quinoa Flake-Crusted Fried Mushroom Sandwich
Discover the twist of using quinoa flakes instead of flour for that crispy finish. With a hint of nuttiness from quinoa and the savory kick from the maple mustard, this sandwich is set to be a favorite at your table.
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Shopping List
Ingredients
- oyster mushrooms
Wet Batter
- 1 cup potato starch
- 1 cup unsweetened plant milk
- 2 tsp minced garlic
- 2 tsp onion powder
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- 1 flaxseed egg (1 Tbsp flaxseed meal + 3 Tbsp water)
- 2 Tbsp cornmeal
- to taste salt & pepper
Dry Batter
- 2 cups quinoa flakes
- 1/4 cup arrowroot powder
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp paprika
Additional Ingredients
- harissa seasoning
- croissants OR your choice of bread
- maple mustard OR your choice of sauce
- lettuce
- frying oil
Directions
- Prepare flaxseed egg by mixing 1 tablespoon of flaxseed meal with 3 tablespoon of water. Set aside for Step 3
- Prepare the mushrooms: Gently rinse the oyster mushrooms under cool water to remove debris. Pat dry with a paper towel. Or use a soft brush to remove visible dirt
- Prepare the Wet Batter: In a medium-sized bowl, combine all wet batter ingredients and mix until smooth
- Prepare the Dry Batter: In a separate bowl, combine all dry batter ingredients
- Heat oil in a frying pan over medium heat. Dip each mushroom into the wet batter, ensuring it's fully coated, and then into the dry batter. Fry until golden brown on all sides. Place the fried mushrooms on paper towels to drain the excess oil
- Assemble the sandwich using a croissant or your choice of bread, maple mustard, lettuce, and the fried oyster mushrooms. Optionally, sprinkle some Harissa seasoning on the mushrooms for an extra kick
Serve immediately, while hot, or store the fried mushrooms in the freezer and air-fry at a later date. Enjoy, my friends!
Shopping List
Ingredients
- oyster mushrooms
Wet Batter
- 1 cup potato starch
- 1 cup unsweetened plant milk
- 2 tsp minced garlic
- 2 tsp onion powder
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- 1 flaxseed egg (1 Tbsp flaxseed meal + 3 Tbsp water)
- 2 Tbsp cornmeal
- to taste salt & pepper
Dry Batter
- 2 cups quinoa flakes
- 1/4 cup arrowroot powder
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp paprika
Additional Ingredients
- harissa seasoning
- croissants OR your choice of bread
- maple mustard OR your choice of sauce
- lettuce
- frying oil
Directions
- Prepare flaxseed egg by mixing 1 tablespoon of flaxseed meal with 3 tablespoon of water. Set aside for Step 3
- Prepare the mushrooms: Gently rinse the oyster mushrooms under cool water to remove debris. Pat dry with a paper towel. Or use a soft brush to remove visible dirt
- Prepare the Wet Batter: In a medium-sized bowl, combine all wet batter ingredients and mix until smooth
- Prepare the Dry Batter: In a separate bowl, combine all dry batter ingredients
- Heat oil in a frying pan over medium heat. Dip each mushroom into the wet batter, ensuring it's fully coated, and then into the dry batter. Fry until golden brown on all sides. Place the fried mushrooms on paper towels to drain the excess oil
- Assemble the sandwich using a croissant or your choice of bread, maple mustard, lettuce, and the fried oyster mushrooms. Optionally, sprinkle some Harissa seasoning on the mushrooms for an extra kick
Serve immediately, while hot, or store the fried mushrooms in the freezer and air-fry at a later date. Enjoy, my friends!
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