Tempura Mushroom Sandwich Recipe

Inspired by Ella's Table

Time1h

Serves2

tempura fried local oyster mushrooms, edamame pecan hummus, alfalfa sprouts, feta, sweet pickled fresno peppers, house-made brioche

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Ingredients for Tempura Mushroom Sandwich

10.6 oz (300 grams) Oyster mushrooms

1 cup 00 bread flour

1 cup Cornstarch

1 1/2 cups Cold water

4 cups Tuscany sunflower oil

1 cup Edamame

1/2 cup Pecans

2 tbs Tahini

1 clove Garlic

2 tbs ReaLemon lemon juice

1 cup Alfalfa sprouts

3 1/2 oz (100 grams) Feta cheese

2 whole Fresno peppers

1 tbs sugar

1/2 cup White vinegar

4 slices Brioche bread

Method

Directions for Tempura Mushroom Sandwich

Prepare the Sweet Pickled Fresno Peppers

Slice the Fresno peppers and mix with sugar and white vinegar in a bowl. Let them sit for at least 30 minutes to pickle.

Make the Edamame Pecan Hummus

In a food processor, blend edamame, pecans, tahini, garlic, and lemon juice until smooth. Add salt to taste and set aside.

Prepare the Tempura Batter

In a bowl, mix all-purpose flour and cornstarch. Gradually add cold water while whisking until you achieve a smooth batter.

Fry the Oyster Mushrooms

Heat vegetable oil in a deep pan over medium-high heat. Dip the oyster mushrooms into the tempura batter and carefully place them in the hot oil. Fry until golden brown, about 3-4 minutes. Remove and drain on paper towels.

Assemble the Sandwich

Toast the brioche slices. Spread a generous layer of edamame pecan hummus on one side of each slice. Add fried oyster mushrooms, alfalfa sprouts, a sprinkle of feta cheese, and sweet pickled Fresno peppers. Top with another slice of brioche.

Serve

Cut the sandwich in half and serve immediately.