NASHVILLE HOT KING OYSTER MUSHROOM SANDWICH

Sandwich

1 cup Hellmann’s Vegan Mayonnaise
200G King Oyster mushroom, cut in half
1 lemon
2-3 cups gluten-free panko
2 buns, cut in half and ready to be toasted to perfection.
1 cup shredded iceberg lettuce
Hellmann’s Vegan Ranch Dressing (recipe below)
Hot Chicken Spice Mix (recipe below)
Frying oil, as much as needed

Ranch Dressing

1 cup Hellmann’s Vegan Mayonnaise
½ lemon of juice + zest
1 tbsp grainy mustard
2 cloves garlic, minced
1 tsp smoked paprika
2 tbsp chopped dill
2 tbsp chopped chives
Salt and pepper, to taste

Hot Chicken Spice Blend

¼ cup cayenne pepper
1 tbsp smoked paprika
1 tbsp mustard powder
1 tbsp brown sugar
1 tbsp chili powder
½ tbsp garlic powder
½ tbsp onion powder
1 tbsp black pepper
½ tsp salt

Sandwich

1. Pre-heat oil to 350F (please follow proper oil frying safety methods for this) in a high-sided pot for shallow frying. Combine Hellmann’s Vegan Mayonnaise with ½ lemon juice, stirring together to get a batter-like consistency. We want this to be what binds our panko to the mushroom. Toss your mushrooms and coat them evenly with Hellmann’s Vegan Mayonnaise mixture.
2. In a separate bowl, place your panko and coat each mushroom completely in crumb. Set aside and repeat until each is done.
3. Place your mushrooms in the hot oil once it reaches temperature and turn so each side is evenly golden and crunchy. Remove from oil and place on a paper towel-lined baking sheet. Generously coat in hot chicken seasoning. Repeat until all piece are done.
4. Toast or warm your bun. Dress generously with lettuce, pickles and ranch, then top with your mushrooms.

Ranch Dressing

1. Combine in a bowl together and adjust seasoning to your preference.

Hot Chicken Spice Blend

1. Whisk together and store in a dry, cool area in airtight packaging.