When I whip something up, I really just *whip-something-up* and that’s exactly the case with this crispy mushroom sandwich. But that’s when I realize, despite my procrastination and endearing (?? Let’s call it endearing) level of food chaos, sometimes the best things come from whatever is left in your kitchen.
Now I know, I know, a lot of people don’t treat oyster mushrooms like a staple they have lying around. But if anything is going to convince you to start impulse buying mushrooms, this sandwich is IT.
These mushrooms are crispy (as god intended) and filled with flavor. And the key is we don’t do anything to them besides let them shine. Sometimes we bog ingredients down with too many other ingredients, instead of letting them speak for themselves. So that’s why I’m glad to say that this recipe is minimal on ingredients, big on flavor, and a perfect lunch or dinner staple.
Table of contents
A bit about how to use oyster mushrooms
Oyster mushrooms are magical ingredient (and no, not in the “magical mushrooms” way. There’s a reason you see people deep-frying them into fried chicken all over the place – they are just that good. They are somehow the meatiest, juiciest, crispiest mushrooms out there, but they still manage to look somewhat insane.
When you get an oyster mushroom, it’s usually a clump of many mushrooms that have been harvested, and it looks a bit intimidating. But if you separate the mushrooms into smaller clumps, they are surprisingly easy to handle and manipulate.
Another amazing thing about oyster mushrooms is that if you give them space to breathe and time to cook, they are one of the few mushrooms that gets crispy on the edges while still being chewy in the middle – similar to a well-charred steak. Again, these lil ‘shroomie babies are insane.
The biggest tip I have for using oyster mushrooms is give them room to breathe. In this recipe we place them on a skewer, but making sure to evenly space them out on the skewer will make all the difference. When in doubt, check out the photos to see what I mean!
Ingredients you will need for the basil dressing
- 1 small handful of basil
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 2-3 cloves garlic
- 1/4 tsp red pepper flakes, optional
- salt to taste
Tip on making the basil dressing:
It can be easy to want to stop blending this early – but resist the urge. You want the dressing to emulsify into an opaque green sauce (see directions below). So when in doubt, keep blending!
How to bring this recipe together
And of course, the best way to explain this recipe is in chronological order. So here is the best way to make this crispy mushroom sammie:
- Cut the ciabatta into four pieces (two sandwiches) and toast to your liking.
- Bring a skillet to medium heat. Add the olive oil, then the mushrooms. Make sure not to crowd the pan. Season the mushrooms and cook on medium heat, making sure you can hear a low sizzle at all times. Stir occasionally, but not too much, allowing the mushrooms to brown and crispy up evenly. Cook for about 5-7 minutes or until the mushrooms are crisp on the edges.
- In a small blender or food processor, blend together the basil oil until it is a light opaque green. Make sure the ingredients emulsify into a smooth sauce.
- Toss the dressing over the microgreens.
- Assemble the sandwich with a thin layer of basil dressing on the bread, then add the mushrooms and the salad. Grate fresh parmesan on top (not mandatory but it really changes EVERYTHING).
- Serve whenever!
Looking for other sandwiches?
I honestly don’t make sandwiches too often, but when I do, I go all out. Here are a few of my current favorites that are similar to this crispy mushroom sandwich!
And that’s it for this crispy mushroom sandwich with basil & parm!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Crispy Mushroom Sandwich with Basil & Parmesan
Ingredients
- 1/2 small ciabatta loaf cut into two pieces
- 1 lb oyster mushrooms cleaned and torn into bite-size pieces
- 1 tbsp olive oil
- Salt & pepper to taste
For the basil dressing
- 1 small handful of basil
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 2-3 cloves garlic
- 1/4 tsp red pepper flakes optional
- salt to taste
For the salad
- 1 cup microgreens or lettuce of choice
- 1/4 cup freshly grated parmesan
Instructions
- Cut the ciabatta into four pieces (two sandwiches) and toast to your liking.
- Bring a skillet to medium heat. Add the olive oil, then the mushrooms. Make sure not to crowd the pan. Season the mushrooms and cook on medium heat, making sure you can hear a low sizzle at all times. Stir occasionally, but not too much, allowing the mushrooms to brown and crispy up evenly. Cook for about 5-7 minutes or until the mushrooms are crisp on the edges.
- In a small blender or food processor, blend together the basil oil until it is a light opaque green. Make sure the ingredients emulsify into a smooth sauce.
- Toss the dressing over the microgreens.
- Assemble the sandwich with a thin layer of basil dressing on the bread, then add the mushrooms and the salad. Grate fresh parmesan on top (not mandatory but it really changes EVERYTHING).
- Serve whenever!
Looks yummy!