Oyster Mushroom Loaf

Fried Oyster Mushrooms, Tomato, Lettuce, Giardinera, Milk Bread

Fried Oyster Mushrooms, Tomato, Lettuce, Giardinera, Milk Bread

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Adapted by StarChefs  |  MArch 2025  |  Photo: Will Blunt

INGREDIENTS

Mushrooms:
5 slices oyster mushrooms
1 quart buttermilk
6 tablespoons Creole seasoning
2 tablespoons hot sauce

Giardinera:
1.8 kilograms giardiniera
600 grams extra virgin olive oil
600 grams chopped Castelvetrano olives
600 grams Cento hot hoagie spread

Dredge:
1 quart buttermilk
4 eggs
½ cup Crystal hot sauce
500 grams cornmeal
400 grams cornstarch
200 grams rice flour
¼ cup Creole seasoning
1 tablespoon baking powder

Fried Mushrooms:
Oil for frying

To Assemble and Serve:
Yield: 1 sandwich
2 slices milk bread
1 tablespoon butter, tempered
2 tablespoons mayonnaise
2 slices tomato
50 grams shredded lettuce

METHOD

For the Mushrooms:
Place mushrooms in a nonreactive container and set aside. In a mixing bowl, whisk to combine buttermilk, Creole seasoning, and hot sauce. Cover mushrooms with buttermilk mixture. Cover and refrigerate.

For the Giardinera:
In a mixing bowl, whisk to combine all ingredients. Transfer to an airtight container and refrigerate.

For the Dredge:
In a mixing bowl, whisk to combine buttermilk, eggs, hot sauce, and 1 cup water. Set aside. In a separate mixing bowl, whisk to combine all remaining ingredients. Combine wet and dry mixtures. Set aside.

For the Fried Mushrooms:
In a fryer, heat oil to 350°F. Remove Mushrooms from marinade and coat in Dredge. Add Mushrooms to hot oil and fry until golden brown. Transfer to a paper towel-lined plate and let drain. Once drained, slice into desired size. Set aside.

To Assemble and Serve:
On a work surface, spread butter on 1 slice milk bread. Top with ¼ cup Giardinera followed by tomatoes, 5 slices Fried Mushrooms, and shredded lettuce. Spread mayonnaise on other slice milk bread. Close sandwich and transfer to a serving plate.

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