Several months ago, I tried the portobello mushroom sandwich at the Shake Shack and I was hooked. I'm not sure why I waited so long to try this sandwich at home, I love that this recipe is super easy to make, and the portobello mushrooms are easily accesible, you can pretty much pick them up at any grocery store which I love. This recipe is also easy to make, and is sure to be a crowd pleaser. 

Recipe 

Ingredients

• Two Portobello Mushrooms
• Enough oil for frying (I use grapeseed oil)
• 1 1/2 cups wheat flour
• 1 tbsp tapioca flour
• 1 1/2 tsp Himalayan salt
• 1 tsp sugar
• 1 tsp ground black pepper
• 1/2 tsp onion powder
• 1/2 tsp basil
• 1/2 tsp ground ginger
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 4-5 shakes of oregano to taste

Vegan Egg batter

• 1 cup Chickpea flour 
• 1/2 cup water

Instructions

1. Add enough oil to a frying pan and turn it on to medium-low heat.
2. In another bowl of medium size, begin mixing together the breading ingredients and set aside.
3. Cut the mushrooms to your desired size. (if the mushrooms are too large for your liking)
4. Combine all remaining ingredients for the flour mixture
5. Add the mushrooms to the flour mixture
6. Take the mushrooms out of the flour mixture and dip them in the egg batter. (the egg batter should be the consistency of pancake batter. Add more water if needed)
7. Dip the mushrooms back in the flour mixture.
8. Now place the mushrooms back into the oil.
9. Allow the mushrooms to cook for 2-3 minutes.
10. Once the mushrooms are fried, transfer them to a plate with 3-4 layers of paper towels so that some of the oil can be absorbed from the mushrooms.
11. Allow them to cool for 4 minutes before serving.

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