The Hot Mushroom as served at Tiger! Tiger! in San Diego, Californa, as seen on Diners, Drive-Ins and Dives, Season 30.
Recipe courtesy of Tiger!Tiger!

Hot Mushroom

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  • Level: Advanced
  • Total: 25 min
  • Active: 25 min
  • Yield: 1 sandwich


Spice Mix:


Scallion Mayo:


Bread-and-Butter Pickled Celery:


Special equipment:
a deep-fryer
  1. For the spice mix: Combine cayenne, garlic powder, onion powder, smoked paprika, black pepper, salt and sugar in a bowl. (This will keep for 3 to 4 months in an airtight container.)
  2. For the slaw: Combine the cabbage and Pickled Celery thoroughly. 
  3. For the scallion mayo: Add soy milk, lemon juice, mustard, salt, vinegar, scallions and garlic to a blender and blend until a homogenous color. With the blender running, slowly add the oil to emulsify. If the mayo becomes too thick, add a little ice water to thin it out.
  4. For the sandwich: Heat oil in a deep-fryer to 350 degrees F.
  5. Heat cornstarch in 4 quarts water in a saucepan until clear.
  6. Coat mushrooms in cornstarch slurry, then fry until the exterior is golden brown. While the mushroom is still very hot from the fryer, coat in 1 tablespoon of the spice mixture, and a little extra salt. Coat both sides of the focaccia in the scallion mayo, then place the mushroom on top, and 1 cup slaw on top of that.

Bread-and-Butter Pickled Celery:

Yield: 2 quarts
  1. Heat up the sugar, vinegar, mustard seeds, salt, turmeric, celery seeds and coriander seeds in a pot until it reaches a boil. Pour over the celery and onion in a large bowl. Let sit until cool.