"chicken Fried" Mushroom Sandwich Recipe
Fresh Maitake mushrooms dipped in buttermilk and then fried in seasoned flour. Served on a Bakehouse brioche bun with pickles and New Mexico green chile ranch.
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Ingredients
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Ingredients for Chicken Fried Mushroom Sandwich
Method
Instructions for Chicken Fried Mushroom Sandwich
- 1
Prepare the Mushrooms
Clean the maitake mushrooms gently with a damp cloth and set aside.
- 2
Marinate in Buttermilk
In a large bowl, pour the buttermilk over the maitake mushrooms. Ensure they are well coated and let them marinate for at least 30 minutes.
- 3
Prepare the Breading
In another bowl, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. Mix well.
- 4
Heat the Oil
In a large skillet or deep fryer, heat the oil to 350°F (175°C).
- 5
Bread the Mushrooms
Remove the mushrooms from the buttermilk and allow excess to drip off. Dredge each mushroom in the flour mixture, making sure they are fully coated.
- 6
Fry the Mushrooms
Carefully place the coated mushrooms in the hot oil, frying in batches if necessary. Fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
- 7
Assemble the Sandwich
On the brioche buns, layer fried maitake mushrooms, pickles, and drizzle with New Mexico green chile ranch dressing. Top with the other half of the bun.
- 8
Serve
Serve the sandwiches warm and enjoy!