Harissa Oyster Mushroom Sandwich

Written By Nasim Lahbichi

A fiery, zesty fried mushroom sandwich that ignites you into Aries season. A quick bite that’s messy, yet worthwhile- with every bite full of passion. As Beyonce would say, let us “UPGRADE U” from a buffalo chicken sandwich to a BOLD Harissa Oyster Mushroom sandwich.

AN UNAPOLOGETIC (ARIES) PLAYLIST FOR CONFIDENCE

Harissa Oyster Mushroom Sandwich

Yield: serves 2

Time: 35 to 45 minutes

Ingredients

  • 1/2 lb oyster mushrooms, torn into “cutlet” like pieces

  • 3 to 4 cups vegetable oil, if frying

Wet Batter

  • 2/3 cup oat milk (sub with other non-dairy milk of choice)

  • 2 tablespoons preserved lemon paste (sub with lemon juice)

  • zest of 1 lemon

  • 1 1/2 tablespoon harissa paste

  • 1/2 teaspoon salt

  • 3 tablespoons fine semolina flour (sub with 2 tablespoons cornstarch)

Dry Batter

  • 1 cup fine semolina flour

  • 1/2 cup cornstarch

  • 1/2 tablespoon garlic powder

  • 1/2 tablespoon ras el hanout

  • 1/2 teaspoon salt

Hot Harissa Glaze

  • 4 tablespoons harissa paste

  • 3 tbsp hot honey, sub with regular honey

  • 2 tablespoons apple cider vinegar

  • 1/2 to 1 tablespoon chili powder or cayenne pepper, depending on heat tolerance

  • salt/pepper, to taste

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  • Preserved Lemon Tahini Slaw, see notes

  • (2) Brioche buns, to assemble

  • Cilantro or greens of choice, to assemble

Directions

  1. To make the Hot Harissa Glaze: whisk together the harissa, hot honey, apple cider vinegar, chilli powder, and salt/pepper (to taste) until combined and smooth. Set aside

  2. In a bowl, whisk together the oat milk, preserved lemon paste/lemon juice, lemon zest, harissa paste, and salt until combined. Whisk in the semolina flour until a crepe-like consistency comes to fruition. Set aside

  3. In a shallow bowl, sift in the semolina flour and cornstarch. Whisk in the garlic powder, ras el hanout, and salt until combined.

  4. Clean your mushrooms (I usually use a paper towel to remove the dirt off my mushrooms if they were store-bought and sourced via a mushroom farm rather than foraged from the wild. If they were foraged from the wild, rinse and clean them (click here for an in-depth tutorial). Pat them dry.

  5. Heat about 4 cups of oil in a heavy-bottomed pot (such as a dutch oven) over medium to high heat until its temperature is 350 degrees Fahrenheit (or until a piece of batter bubbles immediately when added to the pot and floats to the top).

  6. Dredge the oyster mushroom “cutlets” through the wet batter and place them into the shallow bowl with the dry coating. Using a small spoon, spoon the dry coating over the mushroom, being sure to get in between nook and cranny.

  7. Once heavily coated, place in the heated oil and fry on both sides until golden brown, about 1 to 2 minutes per side. Alternatively, you can air fry (at 400F for 7 to 9 minutes) or roast at 425 degrees Fahrenheit for about 15 to 20 minutes.

  8. Drain on a paper-lined plate or on a cooling rack. Using a pastry brush, brush on the hot harissa glaze.

  9. Assemble your sandwich by toasting your brioche bun ( a superior bread choice), adding your reserved lemon tahini aioli (see “slaw recipe” in noes), the fried mushroom, and greens of choice.

  10. Dive in (with no frills) and Happy Aries Season!

Notes

Preserved Lemon-Tahini Slaw

Ingredients

  • 1 cup dairy-free yogurt

  • 1/3 cup tahini

  • 2 tablespoons preserved lemon paste

  • zest of 1 lemon

  • juice of 1 lemon

  • 1/2 tsp salt

  • 1/2 tsp sumac

  • 1/2 tsp garlic powder

  • 1/4 tsp cumin

  • 1/2 head of red cabbage

Directions

  1. In a bowl, whisk together the yogurt, tahini, lemon paste, lemon juice, lemon zest, salt and spices until combined. Taste and adjust the seasoning per your preference.

  2. Thinly slice your cabbage into ribbons. Add it to a large bowl and toss with about 1/2 to 3/4 cup of the lemon-tahini sauce until evenly coated. Reserve the remaining sauce to slather your buns with.

Nasim Lahbichi