Hot Honey Lion's Mane Mushroom Sandwich
- Level: Intermediate
- Total: 9 hr 20 min (includes marinating time)
- Active: 1 hr 10 min
- Yield: 4 sandwiches
- Level: Intermediate
- Total: 9 hr 20 min (includes marinating time)
- Active: 1 hr 10 min
- Yield: 4 sandwiches
Ingredients
Lion’s Mane Mushroom:
Thai Hot Honey:
Banh Mi Pickles:
Poblano Blue Cheese:
Dry Dredge:
Directions
Special equipment:
a deep-fryer or deep-fry thermometer- For the lion’s mane mushroom: Slice the lion’s mane mushroom into 1-inch steaks. Salt both sides of the mushroom. Place the mushroom on a rack and let it sit in the refrigerator overnight to dry out.
- Add the buttermilk to a bowl. Place the mushrooms in the buttermilk. Let soak in the buttermilk in the fridge for 30 minutes to 1 hour.
- For the Thai hot honey: Combine the honey with the sambal in a bowl.
- For the banh mi pickles: Place the turnips and carrots in a mason jar. Set aside.
- In a pot, combine the apple cider vinegar, white vinegar, salt, sugar, five-spice powder and garlic and bring to a boil. Pour the brine over the veggies. Refrigerate overnight. Pickles keep up to 7 days in the fridge.
- For the poblano blue cheese: Brush the poblano with olive oil. Roast the poblano over a gas flame or in a dry high-heated pan until both sides are blackened and blistered. Place the poblano in a plastic bag for about 10 minutes to loosen the skin. Peel the loosened skin and deseed the poblano. Add the poblano to a blender along with the cilantro, sour cream, mayonnaise, buttermilk, lime juice and garlic. Blend until all the ingredients are incorporated. Fold in the blue cheese until fully combined.
- For the dredge: Combine the flour, cornstarch, cumin, garlic powder, onion powder, smoked paprika, black pepper and salt in a bowl.
- Heat the oil to 350 degrees F.
- Dredge each lion’s mane in the dredge mixture. Deep-fry the lion’s mane, flipping halfway through, until golden brown, up to 5 minutes. Transfer to a wire rack for 1 minute to allow excess grease to drain. Coat the lion’s mane steaks liberally with the Thai hot honey.
- Toast the brioche buns in the butter on a flat top or griddle. Place the banh mi pickles on the bun bottoms. Place lettuce over the banh mi pickles. Spoon on the poblano blue cheese. Place a lion’s mane hot honey steak on top. Place the bun top lightly on top and brush with butter. Enjoy!
