Fried Lion’s Mane Mushroom Sandwich Recipe

August 9, 2023

Savor the exquisite blend of flavors and textures in our Fried Lion’s Mane Mushroom Sandwich. This culinary delight combines the natural umami richness of Lion’s Mane mushrooms with a perfectly crispy exterior, creating a symphony of taste that caters to both vegetarians and food enthusiasts alike.

With each bite, you’ll experience the satisfying crunch of the golden-brown crust followed by the tender, savory goodness of the mushroom. Crafted to perfection, this sandwich offers a wholesome and delectable option that’s not only a treat for your taste buds but also a nutritious choice that brings a touch of gourmet flair to your meal.

How To Make Fried Lion’s Mane Mushroom Sandwich







  • 2 vegan brioche buns
  • 200 g oyster mushroom clusters
  • vegetable oil, for deep frying


  • ¼ cup vegan mayo
  • 1 tbsp miso paste
  • ½ cup shredded lettuce
  • 6-8 slices bread and butter pickles
  • ¼ cup maple syrup
  • 2 tbsp hot sauce

Vegan Buttermilk Marinade:

  • 1½ cups soy milk
  • 1 tbsp apple cider vinegar
  • ¼ cup hot sauce
  • salt & pepper, to taste
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder


  • 90 g (¾ cup) all-purpose flour
  • 96 g (¾ cup) corn starch
  • salt & pepper, to taste
  • 2 tbsp smoked paprika
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried parsley


  1. Tear oyster mushroom clusters into smaller pieces (2-3 mushrooms per cluster).
  2. Make the vegan buttermilk marinade by combining soy milk, apple cider vinegar, hot sauce, salt & pepper, smoked paprika, garlic powder, and onion powder – stir to combine. Add mushroom clusters and allow to marinade for at least 30 minutes.
  3. Make the maple miso mayo by combining mayo and miso paste in a bowl until smooth. Store in the fridge until needed.
  4. Make the hot maple syrup by combining maple syrup and hot sauce in a squeeze bottle. Store in the fridge until needed.
  5. To make dredge combine flour, cornstarch, salt, pepper, garlic powder, onion powder, and dried parsley – mix to combine.
  6. Once the mushrooms are finished marinating, transfer to the dredge and toss to coat. Repeat for all mushrooms.
  7. Heat vegetable oil in a heavy bottomed Dutch oven to 350°F.
  8. Once the oil has reached temp, fry the coated mushroom clusters until a deep golden brown on all sides.
  9. Transfer to a wire rack and sprinkle with salt. Repeat until all mushroom clusters are fried.
  10. In a dry, non-stick pan over medium heat toast the buns until golden.
  11. Construct your sandwich by spreading some mayo on both buns, then shredded lettuce, fried mushrooms, drizzle with a generous amount of hot maple syrup, 3-4 slices of pickles, and finish with the top bun.
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