Thousand Island Dressing:
Vegan Mayo 1 CUP
Sweet Relish 1/4 CUP
Ketchup 2 TBS
Apple Cider Vinegar 1 TBS
Sambal Oelek (CHILI PASTE) 1 TBS
Onion Powder 1 TSP
Chopped Chives 2 TBS
Salt 1/4 TSP
Black Pepper 1/4 TSP
INGREDIENTS
MUSHROOM DREDGE (WET INGREDIENTS):
Ground Flax 2 TBS
Water 6 TBS
Unsweetened Vegan Milk 1 CUP
Apple Cider Vinegar 1/4 CUP
Vegan Worcestershire 2 TBS
Garlic Powder 2 TSP
Dried Basil 2 TSP
Black Pepper 1TSP
Oyster Mushrooms (16 to 20) 8 OZ (ABOUT 18 PIECES)
Vegetable Oil, for frying 4 TO 6 CUPS
BEADING (DRY INGREDIENTS):
Panko-Style Bread Crumbs 1/2 CUP
Cornmeal 1/2 CUP
APF 1/4 CUP
Sea Salt 1 TSP
Ground Cayenne 1 TSP
Garlic Powder 1 TSP
Dried Basil 1 TSP
Smoked Paprika 1/2 TSP
Black Pepper 1/2 TSP
SANDWICH DRESS:
4 FRENCH BAGUETTES
Thousand Island Dressing (recipe above)
Butter or Romaine Lettuce (Washed & Dried)
Heirloom Tomatoes (Thinly Sliced)
Bread & Butter Pickles
INSTRUCTIONS
- Dressing, in a medium bowl, combine all ingredients together until well incorporated. Store in refrigerator.
- In a small dish, add ground flax and water, mix, and let sit for 10 minutes to thicken up.
- Mushrooms, In a large bowl, add milk, vinegar, Worcestershire, garlic powder, basil, and pepper. Add flax mixture, stir. Place mushrooms in bowl with mixture making sure they are coated. Refrigerate for at least 20 minutes or overnight.
- In a large pot, heat oil to 365 degrees.
- For the breading, mix all ingredients in a bowl. Take a few mushrooms from marinade and place into breading, making sure its evenly coated. Making sure the oil is hot, gently place mushrooms into oil and cook for 2- 3 minutes to golden brown. Remove golden brown mushrooms from oil and onto a paper towel lined plate.
- Sandwiches, cut rolls in half and toast or steam. Spread Thousand Island on inside of each roll. Layer the romaine lettuce, tomato slices, pickles, and fried mushrooms on one half of each roll. Add more Thousand Island. Serve immediately while oyster mushrooms are still warm.
JOY