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Clean mushrooms with a dry towel or brush. Cut off any woody stem ends and separate into 3-4 inch sections. In a large bowl combine alternative milk, lemon juice, ½ of Cajun seasoning and hot sauce and mix well. Add mushroom sections and allow to marinate for 30 minutes.
In a large deep skillet, begin heating oil for frying. Oil temperature should be 350°F when tested with a thermometer. Another way to check when oil is ready is to stick a wooden skewer or dowel in oil and when bubbles form around the wood, the oil is ready.
In another bowl, combine flour, cornmeal, baking powder, salt and pepper. Mix to combine. One at a time, take a mushroom section out of the wet mixture and place into dry mixture. Toss section around until fully coated (pressing some of the dry mixture into the crevices of the mushroom section will create even more crunchy areas) then place on a plate.
When all mushroom sections are coated, place about half in hot oil and fry for about 2 minutes per side until browned and crispy. Remove to paper towel, sprinkle liberally with more Cajun seasoning and repeat for the remaining mushroom sections.
Assemble sandwiches by spreading mayonnaise (or remoulade) on both sides of rolls, then layering tomatoes, fried mushrooms sections and shredded lettuce. Add a few dashes of hot sauce if desired.
Substitute oyster mushrooms for maitake, chanterelle, sliced portabella or other large mushrooms. Mushrooms could also be substituted with sliced and pressed firm tofu, homemade or prepared seitan strips or chunks, cauliflower sections or even eggplant slices. Weight differences will mean you have to eyeball how much to use of each different substitution. You can also use a cooked alternative meat cutlet or nuggets (breaded) on this sandwich in place of the fried mushrooms.