Directions
- 1Start by making a quick marinade for the oyster mushrooms using dark soy sauce, ketchup, tomato paste, white vinegar, smoked paprika, and optional MSG.
- 2Let the mushrooms sit in the marinade for about 20 minutes.
- 3While the mushrooms are marinating, prepare the creamy herb sauce with spring onions, chives, parsley, garlic, white vinegar, olive oil, salt, and soy cream.
- 4Cook the marinated mushrooms until they are charred, pressing out as much moisture as possible.
- 5Once the mushrooms are ready, slice them.
- 6Assemble the sandwich: toast a baguette and spread it with mayo and whole grain mustard.
- 7Add fresh rocket leaves, the cooked mushrooms, creamy herb sauce, potato sticks, fried onions, and some chives.
Ingredients
- 250 g oyster mushrooms
- 1 tbsp dark soy sauce
- 1 tbsp ketchup
- 1 tbsp tomato paste
- 0.5 tbsp white vinegar
- 1 tsp smoked paprika
- 1 tsp msg
- 1 cup parsley
- 1 spring onion
- 8 chives
- 1 tbsp white vinegar
- 2 tbsp olive oil
- 0.25 cup plant cream (soy/oat/coconut)
- 0 to taste salt
- 1 toasted baguette
- 0 vegan mayo
- 0 whole grain mustard
- 0 rocket leaves (arugula)
- 0 potato sticks
- 0 fried onions
- 0 chopped chives
Equipment
baguetteskillet
Tips
- Try to press out as much moisture as possible from the mushrooms while cooking.
- You can use any mushrooms or even tofu/tempeh instead of oyster mushrooms.
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