Crispy Vegan Oyster Mushroom ‘Milanese’ Sandwich

by

This delicious vegan sandwich features crispy breaded oyster mushrooms, a simple tomato sauce, and peppery rocket, all nestled in a ciabatta roll.

Ingredients

  • 200g oyster mushrooms, in clusters
  • 60g plain flour + extra for coating
  • 120ml water
  • 1 tsp dried oregano
  • 140g panko breadcrumbs
  • 1 x 400g tin chopped tomatoes
  • 3 garlic cloves, chopped
  • 1 handful fresh basil, chopped
  • 1 ciabatta loaf
  • 2 large handfuls of rocket
  • Vegan parmesan (optional)
  • Olive oil
  • Salt and pepper

Method

  1. Prepare the batter:
    • Mix 60g flour, 120ml water, oregano, salt, and pepper
  2. Set up breading station:
    • Plate with extra flour
    • Bowl with batter
    • Bowl with panko breadcrumbs
  3. Bread the mushrooms:
    • Coat each cluster in flour, then batter, then breadcrumbs
  4. Cook the mushrooms:
    • Air fry at 180°C for 14-18 minutes, turning halfway
    • Or shallow fry in oil until golden
  5. Make the tomato sauce:
    • Sauté garlic in olive oil
    • Add tomatoes, simmer 10-14 minutes
    • Stir in chopped basil
  6. Assemble the sandwiches:
    • Slice ciabatta into 4 pieces
    • Layer tomato sauce, breaded mushrooms, vegan parmesan, and rocket
    • Top with remaining ciabatta pieces

This Crispy Vegan Oyster Mushroom ‘Milanese’ Sandwich is a perfect blend of textures and flavors. The crunchy breaded mushrooms pair beautifully with the tangy tomato sauce and peppery rocket. Don’t hesitate to try this recipe – it’s a delicious way to enjoy a plant-based version of a classic Italian sandwich that will satisfy vegans and non-vegans alike!