Vegan Cajun Beer-Battered Oyster Mushroom Sandwich

Rachel Ama

Vegan Cajun Beer-Battered Oyster Mushroom Sandwich

Your mind will be blown by the succulent texture of meaty oyster mushrooms in a crisp spiced lager batter, and once layered into a sandwich with pickles and sriracha, you’ll be head over heels.


Inspired by New Orleans street food, this Cajun fried chicken-style sandwich from the One Pot cookbook is packed with tangy, saucy, spiced flavors. You can also enjoy the mushrooms as an appetizer dipped into the salty, creamy tartar sauce with drizzles of fresh lemon.

What you need:

For the Cajun Beer-Battered Oyster Mushrooms:
1¼ cup flour
½ teaspoon baking powder
2 teaspoons sweet paprika
½ teaspoon cayenne pepper
1 teaspoon ground white pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon dried thyme
1 teaspoon garlic powder
2 teaspoons salt, plus extra to serve
¼ cup cornstarch 
3½ cups oyster mushrooms, torn into bite-sized pieces
Sunflower oil, for frying
1⅓ cups cold lager (or soda water)
Lemon wedges, to serve

For the tartar sauce: 
½ cup vegan mayonnaise
2 tablespoons capers, finely chopped
1 garlic clove, minced
¼ teaspoon black pepper
¼ cup flat-leaf parsley

For the sandwich:
2 portions of Cajun Beer-Battered Oyster Mushrooms
2 servings of tartar sauce 
2 vegan brioche burger buns, sliced in half
2 dill pickles, sliced
2 tablespoons sriracha
⅓ cup shredded lettuce

What you do:

  1. For the tartar sauce, in a medium bowl, mix all ingredients and set aside. 
  2. For the Cajun Beer-Battered Oyster Mushrooms, in a large bowl, mix flour, baking powder, paprika, cayenne, pepper, cumin, oregano, thyme, garlic, and salt. In a separate bowl, add cornstarch. In a third bowl, place mushrooms. 
  3. In a deep frying pan over high heat, add 1 inch of oil. Heat until it reaches 350 degrees. Into seasoned flour mixture, whisk lager until smooth. Working quickly, take a piece of oyster mushroom and dip in cornstarch, shake off any excess, then dip in beer mixture before carefully adding to hot oil. Cook for 3 to 4 minutes, or until golden and crispy. Remove and place on a wire rack to cool. Repeat with remaining mushrooms. Sprinkle with salt and squeeze a lemon over top. 
  4. To build sandwich, spread tartar sauce on bottom half of brioche bun. Pile on mushrooms, then top with pickles, sriracha, and lettuce. Serve immediately.
For more plant-based recipes like this, read:

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