Crispy, spicy, and totally plant-based - these Buffalo Oyster Mushroom Sandwiches are next-level comfort food. Think: juicy, crunchy “fried” mushrooms coated in buffalo sauce, topped with spicy mayo and fresh lettuce, all tucked into a soft bun. Perfect for lunch, dinner, or any time you need a little indulgence without meat.
The Ingredient's You'll Need
Oyster mushrooms: tender, meaty, and perfect for soaking up the marinade and crisping up in the air fryer.
Buttermilk-style marinade: adds flavor, moisture, and helps the dredge stick for that perfect crispy exterior.
Flour + cornstarch dredge: creates a crunchy coating that holds its crisp even after basting with buffalo sauce.
Buffalo sauce: brings the heat and tang that makes these sandwiches addictive.
Spicy mayo: adds creaminess and a little extra kick to balance the crispy mushrooms.
Prep Time
40 mins
Cook Time
15-20 mins
Servings
2
INGREDIENTS
Buttermilk Marinade
1 ½ cups soy milk
1 tbsp apple cider vinegar
¼ cup buffalo sauce
1 tsp garlic powder
1 tsp onion powder
Salt & pepper
Dredge
¾ cup flour
¾ cup cornstarch
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
Salt & pepper
Other
2 buns
300g oyster mushrooms
Shredded lettuce
Spicy mayo (vegan mayo + buffalo sauce)
Extra buffalo sauce for basting
INSTRUCTIONS
Tear oyster mushroom clusters into smaller pieces (3–4 mushrooms per cluster).
Mix all buttermilk marinade ingredients and add mushrooms. Let marinate for 30 minutes.
Mix dredge ingredients in a bowl until combined.
Dip mushrooms in dredge, back into the marinade, then dredge again for a double coating. Repeat for all pieces.
Grease the bottom of your air fryer with olive oil. Place mushrooms with space between each piece. Air-fry at 390°F for 15–20 minutes, brushing with olive oil every 5 minutes for golden crispiness.
Assemble sandwiches: spread spicy mayo on the bottom bun, add lettuce, layer the fried mushrooms, baste with more buffalo sauce, then top with the bun and serve.
NOTES/TIPS
For extra crispy mushrooms, don’t overcrowd the air fryer! Do them in batches if needed.
These sandwiches are best eaten immediately while the mushrooms are hot and crispy. You can prep the marinade and dredge ahead of time to save a little effort on the day you want to eat them.
