Name: Maitake "Fried Chicken" Sandwich
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Makes 2 sandwiches
Cuisine: Gourmet mushroom
Ingredients: 2 large Maitake clusters (about 5-6 oz each), kept whole; 1 cup buttermilk; 1 Tbsp hot sauce (Frank's or similar); 1 cup all-purpose flour; 2 Tbsp cornstarch; 1 tsp paprika; 1 tsp garlic powder; 1/2 tsp cayenne; 1 tsp kosher salt; 1/2 tsp black pepper; Neutral oil for frying; 2 brioche or potato buns; 4 Tbsp mayonnaise; 8 dill pickle slices; — HOT HONEY —; 3 Tbsp honey; 1 tsp hot sauce; 1/4 tsp cayenne

⌖ Today's pit board Golden Oyster 4 lb fresh $7.58 donated Reishi 3 lb fresh Shiitake 2 lb fresh $0.24 donated Nameko 2 lb fresh $1.65 donated Pink Oyster 1 lb fresh $3.78 donated Turkey Tail 1 lb fresh Lion's Mane between harvests $18.78 donated Lion's Mane between harvests $18.78 donated Blue Oyster between harvests $14.13 donated Chestnut between harvests $6.96 donated Elm Oyster between harvests $5.70 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Snow Oyster between harvests $2.11 donated Italian Oyster between harvests $1.10 donated Pioppino between harvests $0.30 donated Gurnee, IL · Naturally Grown ⌖ Today's pit board Golden Oyster 4 lb fresh $7.58 donated Reishi 3 lb fresh Shiitake 2 lb fresh $0.24 donated Nameko 2 lb fresh $1.65 donated Pink Oyster 1 lb fresh $3.78 donated Turkey Tail 1 lb fresh Lion's Mane between harvests $18.78 donated Lion's Mane between harvests $18.78 donated Blue Oyster between harvests $14.13 donated Chestnut between harvests $6.96 donated Elm Oyster between harvests $5.70 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Snow Oyster between harvests $2.11 donated Italian Oyster between harvests $1.10 donated Pioppino between harvests $0.30 donated Gurnee, IL · Naturally Grown

Maitake "Fried Chicken" Sandwich

Vegan swaps inside

Maitake's branched ruffles hold buttermilk-marinade and crisp into something that genuinely echoes fried chicken — same shatter, same juiciness. Hot-honey drizzle + pickles on a soft potato bun.

30min Prep

15min Cook

45min Total

Makes 2 sandwiches Yield

Medium Difficulty

Ingredients

Make it vegan

Sub plant milk + 1 tbsp lemon juice for the buttermilk brine, and a flax egg for the egg dredge. Build the sandwich on vegan mayo and a dairy-free bun (most fast-food-style buns are vegan).

MotorSpores test kitchen

Steps

Submerge the whole Maitake clusters in buttermilk + hot sauce in a shallow dish. Marinate 20 minutes (or up to 2 hours refrigerated).

Whisk flour, cornstarch, paprika, garlic powder, cayenne, salt, pepper in a wide plate.

Heat 1.5 inches of oil to 350°F in a heavy skillet.

Lift a Maitake from the buttermilk, letting it drip just briefly. Press it firmly into the flour mixture on both sides — you want a thick, craggy coat in every ruffle.

Slide into the oil. Fry 4 minutes per side, turning carefully, until deeply golden and crisp. Drain on a wire rack.

Season immediately with a pinch of kosher salt.

Stir the hot honey ingredients together in a small bowl.

Toast the buns. Spread mayo on the bottom, lay pickles, top with the fried Maitake, drizzle hot honey. Crown with the top bun. Press lightly. Devour.

Maitake "Fried Chicken" Sandwich

Steps

Other ways to cook Maitake

Roasted Maitake Clusters with Brown Butter & Sage

Maitake Risotto with Lemon-Thyme