Recipe courtesy of Tiger!Tiger!

Hot Mushroom

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

1/2 cup cayenne pepper

1/4 cup garlic powder 

1/4 cup onion powder 

1/4 cup sweet smoked paprika 

1/4 cup ground black pepper 

1/4 cup kosher salt 

1/4 cup brown sugar 


1/2 head green cabbage, sliced very thinly

1 cup Bread-and-Butter Pickled Celery, recipe follows

Scallion Mayo:

1/4 cup soy milk

2 tablespoons lemon juice 

1 tablespoon Dijon mustard 

1 tablespoon kosher salt 

1 tablespoon distilled white vinegar 

1 bunch scallions

1 garlic clove

2 cups canola or any neutral oil 


Oil, for frying

1 cup cornstarch

1 bunch beech or maitake mushrooms, kept intact as a bunch 

Salt, for sprinkling

Focaccia bread, toasted 

Bread-and-Butter Pickled Celery:

4 cups granulated sugar

4 cups distilled white vinegar

3 tablespoons mustard seeds

3 tablespoons salt

2 tablespoons turmeric

1 teaspoon celery seeds

1 teaspoon coriander seeds

2 heads celery, cut into 1/2-inch-thick slices

1 onion, julienned


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.