Crispy fried hoisin oyster mushrooms sandwich

Inspired by the traditional Chinese hoisin duck pancakes, this recipe will blow your mind. The mushrooms crisp up beautifully on the outside while staying tender and juicy within, creating a heavenly bite that’s every bit as satisfying as the classic dish.

Ingredients

• 250g grey oyster mushrooms

• 1/3 cup cornstarch

• 1/2 tbsp garlic powder

• 1/2 tbsp onion powder

• Freshly ground pepper

• 1/3 cup Hoisin sauce

• 1 tbsp Soy sauce

• 1 tbsp rice wine vinegar

• 3 cloves Garlic

• 1 inch knob Ginger

• Spring onion

• Cucumber

• Carrot

• Oil with high smoke point (e.g. peanut or sunflower oil)

• Kewpie or regular mayonnaise

• Pita bread

Preparation

1. Chop the spring onion and slice the cucumber and carrot in thin slices. Set aside for later.

2. Tear the mushrooms into bite-sized pieces and place them in a bowl.

3. Sprinkle over enough cornstarch to lightly coat the mushrooms. Add the pepper, garlic powder, and onion powder, then mix everything thoroughly with your hands until evenly coated.

4. Heat about 1/3 cup of oil in a pan over medium heat. Once hot, add the mushrooms in a single layer. Let them cook undisturbed for 3–4 minutes, until the bottoms are golden and crisp.

5. Flip the oyster mushrooms and cook for another 3–4 minutes, until browned on the other side. Season with salt, then remove the mushrooms from the pan and set aside.

6. In a small saucepan, gently fry the garlic and ginger in a little oil over low heat until fragrant.

7. Add the hoisin sauce, soy sauce, and rice wine vinegar to the saucepan. Stir to combine and let the sauce warm through. Set aside in a bowl.

8. Slice the pita bread open and spread about a tablespoon of the hoisin sauce inside. Layer in the sliced cucumber and carrot, followed by the crispy oyster mushrooms.

9. Finish with a sprinkle of spring onion and a drizzle of mayo. Enjoy!