This is the sandwich that makes people forget it’s mushrooms. Oyster mushroom clusters go through a coconut-aminos dip and seasoned kamut flour, fry up shatteringly crisp, and land on a toasted kamut bun with cucumber and sprouts.
Crispy Kamut Oyster Mushroom Sandwich
Crispy fried oyster mushrooms — dredged in seasoned kamut flour — stacked on a toasted kamut bun with cucumber, alfalfa sprouts, and electric mayo.
Ingredients
Method
Crispy mushrooms
- Prep the mushrooms. Gently separate the oyster mushrooms into sandwich-size clusters. Keep some of the natural shape intact so they stay meaty after frying.
- Make the wet mix. Combine the coconut aminos and water in a shallow bowl.
- Season the kamut flour. In another bowl, mix the kamut flour, sweet basil, cayenne pepper, onion powder, and sea salt.
- Coat the mushrooms. Dip each oyster mushroom cluster into the coconut amino mixture, allowing the excess liquid to drip off.
- Transfer immediately into the seasoned kamut flour. Press the flour into all the folds and edges of the mushrooms so you get plenty of crispy texture.
- For a heavier crust, dip the mushroom back into the wet mixture and give it a second coating of the seasoned kamut flour.
- Heat the avocado oil over medium to medium-high heat, around 350°F.
- Fry the mushrooms in batches for about 3–4 minutes, turning as needed, until the outside is crispy and golden. Don’t overcrowd the pan.
- Transfer to a wire rack and give them a very light finishing pinch of sea salt while hot.
Build the sandwich
- Lightly toast the kamut bun.
- Layer it up: bottom bun → mayo → cucumber → crispy kamut oyster mushroom → alfalfa sprouts → more mayo → top bun.
Notes
Let some of the crispy mushroom edges and sprouts hang outside the bun — the texture is the show. Also great cut in half, so you can see the crispy coating against the juicy mushroom center.
