House of Asia > Recipes > Oyster mushroom sandwiches with sriracha sauce

Oyster mushroom sandwiches with sriracha sauce

45 min.

3 servings

mild

5 / 5. Number of votes: 2

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This nutritious Asian-style sandwich is a great idea for a lunch or snack. It works perfectly in flexitarian cuisine and is incredibly delicious. The addition of pickles and spicy sriracha-mayo sauce makes the whole thing bold and very aromatic. The entire recipe was created in collaboration with an influencer. Flymytothespoon. Enjoy your meal!

Vegetables Asian over 30 minutes

Ingredients

250 g oyster mushrooms, cut into pieces
8 slices of sourdough bread (or your favorite bread)
2 tablespoons finely chopped chives (or cilantro)
1 pack of spinach

Marinade:

2 tablespoons light soy sauce
1 teaspoon fish sauce
2 tablespoons sesame oil
1 spoon rice vinegar
1 teaspoon sambal oelek/sriracha red chili sauce
1 teaspoon maple syrup

Pickles:

130 ml rice vinegar
2 teaspoons maple syrup
1 tablespoon grated ginger
1 teaspoon of salt
3 radishes, thinly sliced
1 white turnip, cut into thin strips
1 small cucumber, cut into thin strips
1 carrot, cut into thin strips

Sriracha-majo:

2 tablespoons sriracha sauce green chili
3 tablespoons of vegan mayonnaise

TIP: Instead of ginger, you can use about ½ teaspoon of our ginger paste.

A method of preparing

Mix all the marinade ingredients in a bowl, then place the oyster mushrooms in it for at least 20 minutes or overnight.
In a bowl, combine rice vinegar, maple syrup, ginger, and salt. Then add the carrots, cucumber, turnip, and radish. Let sit for at least 20 minutes or overnight.
Preheat the oven to 160°C (convection). Place the marinated oyster mushrooms on a baking sheet lined with baking paper. Bake for 30 minutes, then let cool.
In a bowl, mix mayonnaise and sriracha sauce.
Spread sriracha-mayo sauce on a slice of bread, then arrange the spinach, oyster mushrooms, and pickles on top. Drizzle with a little sriracha-mayo sauce, sprinkle with chives, and cover with the second slice of bread.

TIP: For a vegan version of this dish, you can use a "fishless" sauce instead of fish sauce – just crumble the nori seaweed, add soy sauce, and pour boiling water over everything. After 15 minutes, the sauce should be ready to use.