Buttermilk Fried Chicken of the Woods Mushroom Sandwich

A delectable sandwich featuring buttermilk-marinated and fried Chicken of the Woods mushrooms, offering a satisfying and meat-free alternative to traditional fried chicken sandwiches. This crispy, flavorful sandwich is perfect for vegetarians, foragers, and anyone looking to try something new.

Why You’ll Love This Recipe

• Crispy and flavorful – The buttermilk marinade tenderizes the mushrooms while the seasoned flour coating creates the perfect crunch.
• Meat-free alternative – Chicken of the Woods mushrooms have a naturally meaty texture, making them a great substitute for fried chicken.
• Easy to prepare – Simple ingredients and frying techniques make this an approachable recipe.
• Great for foragers – A delicious way to enjoy wild-harvested mushrooms.
• Perfect for sandwiches – Pairs well with fresh toppings and soft brioche buns.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Buttermilk Marinade:

• 1 cup buttermilk
• 1 teaspoon hot sauce (optional)
• Salt and freshly ground black pepper, to taste

For the Mushrooms:

• 8 ounces Chicken of the Woods mushrooms, cleaned and cut into sandwich-sized pieces
• 1 cup all-purpose flour
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (optional)
• Salt and freshly ground black pepper, to taste
• Vegetable oil, for frying

For the Sandwich Assembly:

• 4 brioche buns, toasted
• Lettuce leaves
• Sliced tomatoes
• Dill pickle slices
• Mayonnaise or preferred sandwich spread

Directions

Marinate the Mushrooms

1. In a bowl, combine buttermilk, hot sauce (if using), salt, and pepper.
2. Add the Chicken of the Woods mushrooms, ensuring they are fully submerged.
3. Cover and refrigerate for at least 1 hour to tenderize and infuse flavor.

Prepare the Dredging Station

1. In a shallow dish, whisk together the flour, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.

Dredge the Mushrooms

1. Remove mushrooms from the buttermilk marinade, allowing excess to drip off.
2. Dredge each piece in the seasoned flour mixture, pressing lightly to adhere.
3. For an extra-crispy coating, repeat the process: dip back into the buttermilk and dredge again in the flour mixture.

Fry the Mushrooms

1. In a heavy-bottomed skillet or deep fryer, heat vegetable oil to 350°F (175°C).
2. Carefully place the coated mushrooms into the hot oil, frying in batches to avoid overcrowding.
3. Fry until golden brown and crispy, about 3-4 minutes per side.
4. Remove and drain on paper towels; season immediately with a pinch of salt.

Assemble the Sandwiches

1. Spread mayonnaise or your preferred spread on the toasted brioche buns.
2. Layer with lettuce, fried Chicken of the Woods mushrooms, tomato slices, and dill pickle slices.
3. Crown with the top bun and serve immediately.

Servings and Timing

• Prep Time: 15 minutes (plus 1 hour marination)
• Cooking Time: 20 minutes
• Total Time: 1 hour 35 minutes
• Servings: 4 sandwiches
• Calories: 450 kcal per serving

Variations

• Spicy Version: Add more cayenne or a drizzle of hot sauce for extra heat.
• Cheesy Upgrade: Top with a slice of melted cheddar or Swiss cheese.
• Gluten-Free Option: Use gluten-free flour and serve on a gluten-free bun.
• Slaw Topping: Add a tangy coleslaw for extra crunch and freshness.
• Sweet and Spicy: Drizzle with honey or maple syrup for a sweet contrast to the spice.

Storage/Reheating

• Refrigeration: Store leftover fried mushrooms in an airtight container for up to 2 days.
• Freezing: Not recommended, as the texture of the mushrooms may change.
• Reheating: Reheat in an oven at 350°F (175°C) for 10 minutes to maintain crispiness. Avoid microwaving, as it can make them soggy.

FAQs

What is Chicken of the Woods?

Chicken of the Woods is a wild mushroom with a meaty texture, often used as a substitute for chicken in recipes.

Can I use other mushrooms?

Yes, oyster mushrooms or maitake (hen of the woods) mushrooms work well.

Is it necessary to marinate the mushrooms?

Yes, the buttermilk marinade enhances flavor and helps create a crispy coating.

Can I bake instead of fry?

Yes, bake at 400°F (200°C) for about 20 minutes, flipping halfway, but frying gives the best texture.

What oil is best for frying?

Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil.

How do I make the coating extra crispy?

Double dredging (dipping in buttermilk and flour twice) helps achieve a crunchier texture.

Can I make this vegan?

Yes, substitute buttermilk with plant-based milk mixed with lemon juice, and use vegan mayo for the sandwich.

What sides go well with this sandwich?

Serve with fries, coleslaw, a side salad, or pickles.

How do I clean Chicken of the Woods mushrooms?

Wipe them with a damp cloth or brush; avoid soaking in water, as they absorb moisture.

Can I prepare the mushrooms ahead of time?

You can marinate them ahead, but fry them fresh for the best texture.

Conclusion

This Buttermilk Fried Chicken of the Woods Mushroom Sandwich is a game-changer for those looking for a delicious, meat-free alternative to fried chicken. With its crispy coating, flavorful seasoning, and satisfying texture, it is perfect for vegetarians and foraging enthusiasts alike. Try it today and enjoy a gourmet plant-based sandwich that rivals any traditional fried chicken sandwich!