Crispy Oyster Mushroom Sandwich

Simple, creamy, tangy and a little spicy. Oyster mushrooms fried until golden and crispy, piled onto toasted baguette spread with Jalapeño & Lemon cashew dip. It’s a great quick lunch, and it takes about 15 minutes.

Makes 1 sandwich · Prep 5 min · Cook 10 min

Ingredients

• 2 to 3 tbsp Millsie Jalapeño & Lemon Creamy Cashew Dip
• ½ small baguette, halved lengthwise
• 2 tsp olive oil, plus a little more for the bread
• A handful of oyster mushrooms, torn into pieces (any mushrooms work)
• Salt and pepper

Instructions

1. Heat the pan. Warm the olive oil in a frying pan over medium heat.
2. Crisp the mushrooms. Add the mushrooms and cook for 6 to 8 minutes, pressing them down with a spatula and flipping now and then, until golden and crispy.
3. Season. Take the mushrooms out of the pan and season with salt and pepper.
4. Toast the bread. Add a little more oil to the pan if it looks dry, then toast the baguette cut side down until golden and crispy, 1 to 2 minutes.
5. Build it. Spread a generous layer of Jalapeño & Lemon dip on both cut sides of the bread, pile on the mushrooms, close it up and take a bite. Savoury, creamy, crunchy, and just the right amount of spicy.