Ingredients
6 8oz Lionsmane mushrooms
Sliced tomatoes
Pickled red onions
Romaine lettuce
Vegan pretzel buns
Avocado oil for frying
Dry batter:
1 cup chickpea flour
⅔ cup panko
1 tsp onion powder
1 tsp garlic powder
1 tsp Cayenne pepper
1 tsp Oregano
Pink Himalayan salt (to taste)
Black pepper (to taste)
Wet batter:
1 cup chickpea flour
½ cup spring water (use more or less depending on how you want it)
1 tsp onion powder
1 tsp garlic powder
1 tsp smoked paprika
Pink Himalayan salt (to taste)
Black pepper (to taste)
Spicy mayo:
3 tbs mayo
1 - 2 tbs Redhot Hot sauce
2 tsp BBQ sauce
1 - 2 tsp Sriracha
Directions
Step 1
Add 1 tbs of avocado in a pan on medium heat. Add lionsmane mushroom, cook on each side for 2-3 mins while pressing down periodically to release as much water as you can. Remove from pan and set aside.
Step 2
Make wet batter by adding all ingredients intona shallow bowl and mix thoroughly.
Wet batter:
1 cup chickpea flour
½ cup spring water (use more or less depending on how you want it)
1 tsp onion powder
1 tsp garlic powder
1 tsp smoked paprika
Pink Himalayan salt (to taste)
Black pepper (to taste)
Step 3
Make dry batter by adding all ingredients intona shallow bowl and mix thoroughly.
Dry batter:
1 cup chickpea flour
⅔ cup panko
1 tsp onion powder
1 tsp garlic powder
Pink Himalayan salt (to taste)
1 tsp Oregano
1 tsp Cayenne pepper
Black pepper (to taste)
Step 4
Take your lionsmae mushroom, dip into the wet batter, dip into the dry batter, back into your wet batter, back into the dry batter making sure to shake off any excess batter. Shallow fry in hot oil until golden brown on each side.
Step 5
Make spicy mayo by adding all ingredients into a bowl and mix thoroughly.
Spicy mayo:
3 tbs mayo
1 - 2 tbs Redhot Hot sauce
2 tsp BBQ sauce
1 - 2 tsp Sriracha
Step 6
Assemble your sandwich with your favorite toppings and enjoy!
