This blog may be mostly healthy, but I have to admit that I enjoy my share of fried foods from time to time. Fried oysters, fried shrimp – I love it all, even if it’s “sometimes food.” That is until now, because these baked oyster mushrooms are every bit as crispy, meaty and delectable as anything fried. They’re easy to make, healthy, and there’s no messy fry oil involved.
I’ll just go ahead and say it – if you make one recipe this summer, make this one. These mushrooms are so delicious stuffed into a soft baguette with a slather of Sir Kensington’s Dijonnaise. The Dijonnaise is bright, tangy and a little spicy which pairs perfectly with the mushrooms.
I marinated the mushrooms for a short time and then breaded them with a spiced mixture of cornmeal, panko and hemp seeds. The hemp seeds give these a nice crispy bite and they also add a little bit of protein.
I dipped each mushroom in a flax/water mixture to get the breading to stick. Alternatively, you could use an egg white – I tried both and the flax actually worked (and tasted) better. Which means that these mushrooms, on their own, are vegan… but I promise no one will know because they taste so good.
Bake the mushrooms until they’re golden brown and crispy then squeeze a little bit of fresh lemon juice on top. Stuff them into sandwiches with tomatoes, pickles, arugula and Dijonnaise and dig in!
If you’re vegan, I recommend slathering your sandwich with Sir Kensington’s Dijon mustard. (Or mix the dijon with a little vegan mayo to create a creamy sauce). I buy Sir Kensington’s condiments at Whole Foods, but click here to find a store near you that carries their products. I love their all-natural Ketchups and Mayonnaise too.
- 3 cups loosely packed oyster mushrooms
- drizzle of olive oil
- drizzle of rice vinegar
- 1.5 tablespoons ground flaxseeds + 4 tablespoons water
- ⅓ cup cornmeal
- ⅓ cup panko bread crumbs
- 2 tablespoons hemp seeds
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon cayenne
- sea salt and freshly ground black pepper
- 4 5-inch pieces of baguette
- Sir Kensington's Dijonnaise
- a few handfuls of arugula
- sliced tomatoes
- lemon wedges
- Use a damp towel to gently clean the mushrooms. Trim off the coarse part of the stems (soft stems are ok), and place the mushrooms in a medium bowl. Drizzle with olive oil, rice vinegar and sprinkle with a pinch of salt. Gently toss and aside to marinate.
- Preheat the oven to 450 °F and line a baking sheet with parchment paper.
- In a small bowl, stir the ground flaxseed together with the water.
- In a small bowl, combine the cornmeal, panko, hemp seeds, Old Bay, cayenne, and a few pinches of salt and pepper. Pour the breading mixture onto a plate.
- Bread the mushrooms by dipping each one into the flax mixture, let some of the excess drip off, then place it onto the breading plate and gently coat the mushroom with the breading. Repeat for all mushrooms. Once you get toward the end, if you’re running out of flax, or if you have smaller pieces of mushrooms, scrape the remaining flax in the mushroom bowl, toss, then add in the remaining breading and toss to coat.
- Bake for 10-12 minutes or until golden brown and crisp on the edges. Remove from the oven and squeeze fresh lemon juice onto the mushrooms.
- Assemble sandwiches, filling buns with Dijonnaise, arugula, tomato slices, and pickles. Serve with lemon wedges on the side.
This post was created in partnership with Sir Kensington’s.