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
- Add enough oil to a frying pan and turn it on to medium-low heat.
- In another bowl of medium size, begin mixing together the breading ingredients and set aside.
- Cut the mushrooms to your desired size. (if the mushrooms are too large for your liking)
- Combine all remaining ingredients for the flour mixture
- Add the mushrooms to the flour mixture
- 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)
- Dip the mushrooms back in the flour mixture.
- Now place the mushrooms back into the oil.
- Allow the mushrooms to cook for 2-3 minutes.
- 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.
- Allow them to cool for 4 minutes before serving.
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