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These succulent sandwiches made with Crispy Oyster Mushrooms & Aji Verde are a spin on a traditional Peruvian roasted chicken recipe. The chicken is replaced with oyster mushrooms marinated in herbs and spices, and seared until crisp. The mushrooms are then layered on a crusty ciabatta roll, with sliced avocado, red onion, micro greens and the most delectable green sauce.
Ingredients
Mushrooms
- 6 oz oyster mushrooms
- 3 tbsp olive oil divided
- 2 tsp white vinegar
- 1 tsp kosher salt
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp oregano
- 2 tsp garlic powder
- freshly ground black pepper
Instructions
Mushrooms
- Remove any tough mushroom stems and save them for making veggie broth.
- Place 2 tablespoons olive oil, vinegar, salt, cumin, paprika, oregano, and garlic in a medium bowl. Add the oyster mushrooms and toss to coat.
- Heat 1 tablespoon olive oil over high heat. Place the mushrooms in the pan and place a cast iron skillet, or other heat-proof weight, on top.
- Sear the mushrooms until deep golden brown and crisp, about 3 minutes per side.
Sandwich
- Slice the rolls in half. Layer with the greens, sliced avocado, red onion and the oyster mushrooms. Drizzle with the Peruvian green sauce.
Notes
Here is the recipe for the Peruvian Aji Verde!
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