Name: Lion’s Mane Mushroom Sandwich
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1½ lbs lion's mane mushrooms, torn; ½ cup olive oil, divided; ¾ cup shallot, minced,; 6 Tbsp ground flax; 3 Tbsp water; ⅓ cup panko plus about 1 cup more for breading; ¼ cup parsley, minced; 3 Tbsp vegan mayo; 2 Tbsp dijon; 1 Tbsp seasoning mix (such as Old Bay or another seafood seasoning); Salt and pepper, to taste; 6 buns, split; 2 avocados, sliced; ½ head purple or green cabbage (or a combo of both), thinly sliced; 1 gala apple, julienned; 1 granny smith apple, julienned; 3 scallions, thinly sliced; 2 shallots, julienned; 2 limes, one zested and both juiced; 3 Tbsp apple cider vinegar; Salt and pepper, to taste; Generous handful of mint, parsley and cilantro leaves; 2 large jalapenos, roughly chopped; 1 large bunch cilantro, leaves and tender stems chopped; 2 garlic cloves, roughly chopped; 2 scallion, roughly chopped; ¼ cup vegetable oil; 1 Tbsp distilled white vinegar; 3 Tbsp lime juice; ¾ cup vegan mayo

Prep Time

30 min

Cook Time

15 min

Yields

6 servings

Mushrooms are the star of this fantastic sandwich.

ingredients

Sandwich

1½

lbs lion's mane mushrooms, torn

cup olive oil, divided

cup shallot, minced,

Tbsp ground flax

Tbsp water

⅓

cup panko plus about 1 cup more for breading

cup parsley, minced

Tbsp vegan mayo

Tbsp dijon

Tbsp seasoning mix (such as Old Bay or another seafood seasoning)

Salt and pepper, to taste

buns, split

avocados, sliced

Slaw

head purple or green cabbage (or a combo of both), thinly sliced

gala apple, julienned

granny smith apple, julienned

scallions, thinly sliced

shallots, julienned

limes, one zested and both juiced

Tbsp apple cider vinegar

Salt and pepper, to taste

Generous handful of mint, parsley and cilantro leaves

Creamy Aji Verde

large jalapenos, roughly chopped

large bunch cilantro, leaves and tender stems chopped

garlic cloves, roughly chopped

scallion, roughly chopped

cup vegetable oil

Tbsp distilled white vinegar

Tbsp lime juice

cup vegan mayo

tsp salt

Ingredient Substitution Guide

directions

Step 1

Cook mushrooms in two batches in a large skillet over medium-high heat until golden, about 8 to 10 minutes per batch. Combine both batches in the pan, reduce the heat to medium and add 3 tablespoons of oil and ½ cup of shallots. Cook until the shallots are softened, 3 to 4 minutes. Transfer to a large bowl to cool.

Step 2

Meanwhile, toss together all the slaw ingredients, except the herbs and set aside.

Step 3

Add the aji verde ingredients into a blender or small food processor and blitz until smooth.

Step 4

Stir together the flax and water and set aside for 5 minutes. Add the flax mixture into the mushrooms, along with the remaining shallots, ⅓ cup panko, parsley, mayo, dijon, seasoning mix, salt and pepper. Portion the mixture into 6 patties and press each into the remaining 1 cup panko to coat.

Step 5

Heat 2 tbsp of the remaining oil over medium heat in a non-stick skillet. Add three patties and fry for 2 to 3 minutes per side, until golden. Cover and set aside. Repeat with 2 tbsp oil and the remaining patties.

Step 6

Brush the cut sides of the buns with 1 tbsp oil and toast in the pan over medium heat until golden. Spread both cut sides of the bun with aji verde. Add a patty to the bottom bun and top with avocado slices and slaw. Add the top bun. Serve the sandwiches with extra slaw.

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Lion’s Mane Mushroom Sandwich