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Trippin' On Shrooms Recipe

Name: CULTUREs Trippin' On Shrooms Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Vegan
Ingredients: 1 lbs Lion's Mane mushroom clusters; 4 units vegan brioche buns; 1 cups vegan CULTURE sauce (store-bought or prepared, see sauce section); 1 cups housemade pickles; 4 oz potato chips (to serve); 4 cups vegetable oil for frying; 1 tsp salt; 1 tsp black pepper; 4 units lemon wedges (optional, for serving); 1 cups all-purpose flour; 0.5 cups cornstarch; 0.5 cups chickpea (gram) flour; 1 cups vegan buttermilk substitute (unsweetened plant milk + lemon); 0.5 cups cold sparkling water; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; 0.5 tsp ground cumin; 0.5 tsp salt (for batter); 1 cups panko breadcrumbs (vegan); 1 cups thinly sliced cucumbers; 0.5 cups thinly sliced red onion; 0.5 cups rice vinegar; 0.5 cups water; 1 tbs granulated sugar; 0.5 tsp salt (for pickling); 0.5 tsp mustard seeds (optional); 0.25 tsp cracked black pepper (optional); 0.5 cups vegan mayonnaise; 0.25 cups vegan yogurt or silken tofu (for tang)

Inspired by CULTURE

Time1h 15m

Serves4

fried Lion's Mane mushroom from Guided by Mushrooms, housemade pickles, vegan CULTURE sauce, served on a vegan brioche bun with potato chips, option to substitute for fries *Vegan.

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Ingredients

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Sandwich Components

1 lbs Lion's Mane mushroom clusters

4 units vegan brioche buns

1 cups vegan CULTURE sauce (store-bought or prepared, see sauce section)

1 cups housemade pickles

4 oz potato chips (to serve)

4 cups vegetable oil for frying

1 tsp Celtic sea salt

1 tsp black pepper

4 units lemon wedges (optional, for serving)

Breading and Batter

1 cups 00 bread flour

1/2 cups Cornstarch

1/2 cups chickpea (gram) flour

1 cups vegan buttermilk substitute (unsweetened plant milk + lemon)

1/2 cups cold sparkling water

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp Smoked paprika

1/2 tsp Ground cumin

1/2 tsp salt (for batter)

1 cups panko breadcrumbs (vegan)

Housemade Quick Pickles

1 cups thinly sliced cucumbers

1/2 cups thinly sliced red onion

1/2 cups Rice vinegar

1/2 cups water

1 tbs granulated sugar

1/2 tsp salt (for pickling)

1/2 tsp mustard seeds (optional)

1/4 tsp cracked black pepper (optional)

Vegan CULTURE Sauce (if making from scratch)

1/2 cups vegan mayonnaise

1/4 cups vegan yogurt or silken tofu (for tang)

1 tsp adobo or hot sauce (such as sriracha)

1/2 tsp Smoked paprika

1 cloves Garlic, minced

1 tbs ReaLemon lemon juice

1 tsp maple syrup or agave (optional, for balance)

1/4 tsp salt (for sauce)

Finish & Assembly

2 tbs vegan butter or oil (for toasting buns)

1 cups leaf lettuce or microgreens (optional)

Method

Housemade Quick Pickles

In a small saucepan, combine rice vinegar, water, sugar, salt, mustard seeds and cracked pepper. Warm over medium heat just until sugar and salt dissolve, about 2–3 minutes. Remove from heat and let cool for 5 minutes.

Place sliced cucumbers and red onion into a clean jar or bowl. Pour the warm pickling liquid over the vegetables, press down to submerge, cover and refrigerate at least 30 minutes (best 2 hours). Keep chilled until assembly.

Vegan CULTURE Sauce (if making)

In a small bowl whisk together vegan mayonnaise, vegan yogurt or silken tofu, adobo/hot sauce, smoked paprika, minced garlic, lemon juice, maple syrup and salt until smooth. Adjust seasoning to taste. Chill for at least 15 minutes to let flavors meld.

Prepare Lion's Mane

Tear the Lion's Mane mushroom into sandwich-sized pieces: aim for 4 pieces roughly 3–4 ounces each. Keep some of the natural frilly texture — this creates a great crisp when fried.

Pat mushroom pieces dry with paper towels. Season lightly with 1 tsp salt and 1 tsp black pepper, working both sides so the seasoning penetrates the nooks.

Breading and Frying

Set up a breading station with three shallow containers: (1) panko breadcrumbs; (2) dry mix — whisk together all-purpose flour, cornstarch, chickpea flour, garlic powder, onion powder, smoked paprika, ground cumin and 1/2 tsp salt; (3) wet batter — combine vegan buttermilk substitute and cold sparkling water until slightly frothy.

Heat 3–4 cups vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). If you don't have a thermometer, heat on medium until a small piece of bread sizzles and turns golden in about 40–50 seconds.

Working one piece at a time: dredge a mushroom piece in the dry mix, then dip into the wet batter to coat, allow excess to drip off briefly, then press into panko breadcrumbs to adhere. For extra crunch, double-dip: after panko, return briefly to wet batter then again into panko.

Carefully lower breaded mushroom pieces into the hot oil, frying 3–4 minutes per side until deeply golden and crispy. Do not overcrowd the pan; fry in batches as needed. Internal texture should be tender and fully heated through.

Remove fried mushrooms to a wire rack set over a sheet pan or a plate lined with paper towels. Sprinkle lightly with a pinch of salt while hot. Keep warm in a 200°F (95°C) oven if holding multiple batches.

Toast Buns & Finish

Halve the vegan brioche buns. Spread a thin layer of vegan butter or oil on cut sides. Toast in a skillet or on a griddle over medium heat until golden and slightly crisp, about 1–2 minutes per side.

To assemble each sandwich: spread about 2 tablespoons of CULTURE sauce on the bottom bun. Place a piece of fried Lion's Mane on the sauce, add a generous spoonful (about 2–3 tbsp) of house pickles, a small handful of lettuce or microgreens if using, and a drizzle more of CULTURE sauce if desired. Cap with the top bun.

Serve each sandwich with a small portion (about 1 oz) of potato chips on the plate. Offer an option to substitute fries: serve 6–8 oz of hot fries in place of chips. Provide lemon wedge if desired to squeeze over the mushroom.