Go Back
Chicken Fried Oyster Mushroom Sandwiches with Dill Pickle Slaw and Carolina BBQ Sauce

Chicken Fried Oyster Mushroom Sandwiches

These Chicken Fried Oyster Mushroom Sandwiches feature breaded oyster mushroom clusters on a sesame seed bun topped with dill pickle slaw and Carolina BBQ sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Carolina BBQ Sauce
  • ½ cup yellow mustard
  • ¼ cup honey
  • 3 tbsp malt vinegar
  • 2 tbsp hot sauce I used Frank's
  • 1 tbsp ketchup
  • 2 tsp light brown sugar
  • 2 tsp vegan Worcestershire sauce or soy sauce
  • 1 tbsp water
  • 1 tsp cornstarch
Dill Pickle Slaw
  • ⅓ English cucumber julienned
  • 3 large dill pickles julienned
  • 1 shallot thinly sliced
  • 1 clove garlic minced
  • 1 tbsp mayo heaping
Chicken Fried Oyster Mushrooms
  • ½ cup Greek yogurt
  • ¼ cup hot sauce I used Frank's
  • ¼ cup dill pickle brine
  • 2 tbsp Dijon mustard
  • 200g oyster mushrooms seperated into four large clusters
  • ¾ cup all-purpose flour
  • ⅓ cup cornstarch
  • 1 tsp kosher salt
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1 tsp garlic powder
  • ½ tsp celery salt
  • Fresh ground pepper
  • Neutral Oil for frying I used canola
To Assemble
  • 4 sesame seeds buns
  • 1 batch Carolina BBQ sauce see above
  • 8 leaves red leaf lettuce
  • 1 batch Dill Pickle Slaw see above
  • 1 batch Chicken Fried Oyster Mushrooms see above

Equipment

  • 1 Large Cast Iron Skillet
  • 1 small skillet

Method
 

For the BBQ Sauce
  1. Place all the ingredients except for the cornstarch and water in a bowl. Whisk to combine. Pour the mixture into a skillet and bring to a gentle simmer.
    ½ cup yellow mustard, ¼ cup honey, 3 tbsp malt vinegar, 2 tbsp hot sauce, 1 tbsp ketchup, 2 tsp light brown sugar, 2 tsp vegan Worcestershire sauce or soy sauce
  2. In a small bowl, whisk to combine the water and cornstarch. Pour the mixture into the simmering sauce and stir until thickened. Pour the sauce into a bowl and let cool to room temperature before transferring to the fridge.
    1 tbsp water, 1 tsp cornstarch
For the Slaw
  1. Place all of the ingredients in a bowl and toss to coat. Cover and chill until ready to serve.
    ⅓ English cucumber, 3 large dill pickles, 1 shallot, 1 clove garlic, 1 tbsp mayo
For the Mushrooms
  1. In a medium-sized bowl, place the yogurt, hot sauce, pickle brine and Dijon mustard. Whisk to combine. Add the oyster mushrooms and carefully toss to coat. **
    ½ cup Greek yogurt, ¼ cup hot sauce, ¼ cup dill pickle brine, 2 tbsp Dijon mustard, 200g oyster mushrooms
  2. In another bowl place the flour, cornstarch, salt, thyme, paprika, garlic powder, celery salt, and fresh ground pepper. Whisk to combine.
    ¾ cup all-purpose flour, ⅓ cup cornstarch, 1 tsp kosher salt, 1 tsp dried thyme, 1 tsp paprika, 1 tsp garlic powder , ½ tsp celery salt, Fresh ground pepper
  3. Transfer the mushrooms to the flour mixture and toss to coat. Take extra care working the flour mixture into all of the mushroom clusters nooks and crannies. Transfer the breaded mushrooms to a plate and set them aside.
  4. Pour two inches of oil into a large cast iron skillet. Heat the oil to 350°F. *** Place the mushroom clusters in the oil and fry until golden on both sides. About 3 minutes a side. Transfer the fried mushrooms to a plate lined with paper towel and set aside to drain.
    Neutral Oil for frying
To Assemble
  1. Toast the buns. Slather the bottom buns with some of the BBQ sauce. Top with red leaf lettuce and a scoop of the Dill Pickle Slaw. Add a fried mushroom cluster and drizzle it with more sauce. Place the top bun on top and serve immediately.
    4 sesame seeds buns, 1 batch Carolina BBQ sauce, 8 leaves red leaf lettuce, 1 batch Dill Pickle Slaw, 1 batch Chicken Fried Oyster Mushrooms

Notes

** I say "carefully" because you don't want to break up the clusters. 
*** Try to keep the oil around this temperature throughout the frying process.