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NASHVILLE HOT KING OYSTER MUSHROOM SANDWICH
SERVES: 2 TOTAL TIME: 25 MINUTES
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
- 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.
- In a separate bowl, place your panko and coat each mushroom completely in crumb. Set aside and repeat until each is done.
- 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.
- Toast or warm your bun. Dress generously with lettuce, pickles and ranch, then top with your mushrooms.
Ranch Dressing
- Combine in a bowl together and adjust seasoning to your preference.
Hot Chicken Spice Blend
- Whisk together and store in a dry, cool area in airtight packaging.