Crispy Fried Oyster Mushroom Sandwich with Miso Mayo and Fermented Hot Pepper Honey

Photos by Michael Piazza / Styled by Catrine Kelty

A great sandwich is all about balance—crunch against tender, bright against rich. This one borrows the structure of a classic fried chicken sandwich but is built around the oyster mushroom. As the weather turns cool I start thinking about mushrooms and their many uses. Marinate, dredge and fry a bounty of them—they turn meaty and tender inside while their coating shatters in the most satisfying way. A mix of flour and cornstarch in the dredge pulls out moisture and gives a lighter, crisper crust.

An easy miso mayo is the bridge: rich, creamy, full of umami. Tart dill pickles cut through it all with acid, and finely shredded green cabbage adds fresh crunch while catching the juices. I keep a jar of fermented hot pepper honey in the pantry year round—just chilies, honey, fresh herbs and patience. Time turns heat into something else: slow warmth that’s floral and lingers instead of bites. You’ll need to start the fermented honey about two weeks before using it in the sandwich.

For the bun, look for something sturdy enough to carry it all. I like a good brioche burger bun—soft, buttery and built to hold together. The kind that toasts golden and gives you armor so nothing soaks through from first bite to last. A nice bakery bun, split and buttered and toasted, is perfect here.

Makes 4 sandwiches

FOR THE MISO MAYO:
½ cup mayonnaise
1½ tablespoons white miso paste
1½ teaspoons fresh lemon juice
1 drop sesame oil

FOR THE CRUNCHY GREEN CABBAGE:
¼ to ½ head green cabbage, thinly shredded
2 tablespoons apple cider vinegar
kosher salt
freshly ground black pepper

FOR THE BUTTERMILK MARINADE:
1½ cups buttermilk
1½ teaspoons kosher salt
¾ teaspoon garlic powder
¾ teaspoon sweet paprika
4 cups oyster mushrooms, about 275 grams

FOR THE DREDGE:
2½ cups all-purpose flour
½ cup cornstarch
1 teaspoon baking powder
1 tablespoon smoked paprika
1 tablespoon kosher salt
1 teaspoon black pepper
2 teaspoons garlic powder

FOR FRYING AND BUILDING THE SANDWICH:
2 quarts neutral oil, for frying
4 good brioche burger buns, split, buttered and toasted
miso mayo
shredded cabbage
fried oyster mushrooms
Fermented Hot Pepper Honey (see recipe above)
dill pickles

FIRST, MAKE THE MISO MAYO:

In a small bowl, whisk mayonnaise, white miso, lemon juice and sesame oil until smooth. Make up to 1 day ahead. Store leftovers in an airtight container in the fridge for up to 3 days.

MAKE THE CRUNCHY GREEN CABBAGE:

Put the thinly shredded cabbage in a bowl. Drizzle with apple cider vinegar and season with salt and pepper. Use your hands to massage the cabbage for 1 minute. It will soften just a bit but stay crunchy. Chill the cabbage for 10 minutes or up to 2 hours before building sandwiches.

MAKE THE BUTTERMILK MARINADE:

In a medium bowl, whisk together the buttermilk, salt, garlic powder and sweet paprika. Brush the oyster mushrooms clean if needed. Tear the cleaned mushrooms into large, bite-size pieces. Add mushrooms to marinade. Use your hands to stir together, making sure each piece is well coated. Marinate for at least 1 hour or up to overnight in the fridge.

MAKE THE DREDGE AND FRY:

In a medium bowl, whisk flour, cornstarch, baking powder and all dredge seasonings.

Heat oil in a heavy saucepan to 350°F. Line a baking sheet with kitchen paper.

Lift mushrooms from the marinade. Let the excess drip off. Drop small batches of mushrooms into the dredge and toss until well coated. Clumps are good; they make for extra crunch. Fry the mushrooms in batches being careful not to crowd the pot. Cook for 2 to 3 minutes. Flip and fry for another 1 to 2 minutes, until deep golden and crisp.

Transfer to the prepared baking sheet. Season them with kosher salt right away. Repeat with remaining mushrooms.

MAKE THE SANDWICHES:

Split, butter and lightly toast the inside of the burger buns.

Spread miso mayo on top and bottom of each toasted bun.

Add a good layer of dressed cabbage on the bottom bun. Pile hot fried mushrooms on top. Drizzle with a good dose of fermented hot honey. Add a few dill pickles.

Close sandwiches. Serve immediately.

This recipe appeared in the Fall 2026 issue as part of a larger story on Fermented Hot Honey.