Vegan Buttermilk Fried Mushroom Sandwiches

Summer is for messy handheld food. Awesome burgers and sandwiches, juicy fruits. Grilled kabobs and skewers. Well, add these vegan buttermilk fried mushroom sandwiches to your list. They are messy, they are handheld, they are one of the most delicious sandwiches ever made. Crispy fried mushrooms that are juicy on the inside. Topped with sweet and spicy mayo, greens and don’t forget to warm up the buns.

This is a super fast sandwich, so you don’t have to spend all day in the kitchen. I don’t know about you, but in the summer, I like 15-30 minute meals. Fried mushroom sandwiches are the way to go.

Ingredients

• 4 Small Portobello mushrooms
• 1 C. Almond milk or other non dairy milk
• 1 tsp. Apple cider vinegar
• 3/4 C. All purpose flour
• 1/2 C. Corn starch
• 1 tsp. Salt
• 1 tsp. Garlic powder
• 1/4 tsp. Black pepper
• Oil for frying
• 1/2 C. Vegan mayo
• 1 Tbsp. Agave syrup
• 1/2 tsp. Hot sauce
• Shredded cabbage or greens
• 4 Buns

Instructions

• Cut the stem out of the Mushrooms, and make sure they are flat-ish. If they have a large curve on the edge. Trim some of the edge so they are flat. 
• Then whisk together the almond milk and apple cider vinegar. Let sit for a few minutes until it begins to curdle, making vegan buttermilk. 
• Next, In a medium sized mixing bowl, combine the flour, corn starch, salt,garlic and pepper. Then pour the vegan "buttermilk" into the dry mixture. Whisk until fully combined and lump free. 
• Now, begin heating the oil on medium high in a large skillet. You want about 1/2 an inch of oil in the pan. Once the oil is hot, dip a mushroom into the batter. Coating completely. 
• ................

full recipe here : www.rabbitandwolves.com

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