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Crispy kamut oyster mushroom sandwich with alfalfa sprouts on a dark plate

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 sandwiches
Ingredients Method Notes

Ingredients
  

Crispy oyster mushrooms
  • 8-10 oz oyster mushrooms separated into medium clusters
  • 1½ cups kamut flour
  • 1 tsp onion powder
  • 1 tsp sweet basil
  • ½ tsp cayenne pepper
  • ¾ tsp sea salt
Wet mix
  • ¼ cup coconut aminos
  • ½ cup water
For frying
  • avocado oil enough for shallow frying
For the sandwich
  • kamut buns
  • cucumber thinly sliced
  • alfalfa sprouts
  • electric mayo
  • red onion thinly sliced

Method
 

Crispy mushrooms
  1. 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.
  2. Make the wet mix. Combine the coconut aminos and water in a shallow bowl.
  3. Season the kamut flour. In another bowl, mix the kamut flour, sweet basil, cayenne pepper, onion powder, and sea salt.
  4. Coat the mushrooms. Dip each oyster mushroom cluster into the coconut amino mixture, allowing the excess liquid to drip off.
  5. 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.
  6. For a heavier crust, dip the mushroom back into the wet mixture and give it a second coating of the seasoned kamut flour.
  7. Heat the avocado oil over medium to medium-high heat, around 350°F.
  8. 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.
  9. Transfer to a wire rack and give them a very light finishing pinch of sea salt while hot.
Build the sandwich
  1. Lightly toast the kamut bun.
  2. 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.