Mushroom Milanese Sandwich

Method

1. In a bowl, combine the 60g (1/2 cup) of flour with 120ml (1/2 cup) of water, the oregano and pinches of salt and pepper to create a smooth batter. If the batter is too thick, add an extra splash of water, then set aside.
2. Add a few tablespoons of flour to a separate plate, then add the breadcrumbs to a separate bowl.
3. Dip one of the oyster mushrooms into the flour until it’s fully coated, then submerge it in the batter. Shake off any excess batter, then fully coat it in the breadcrumbs and leave to one side. Repeat for the remaining mushroom clusters.
4. If you’re using an air fryer, spray the basket a couple of times with oil, add the breaded mushrooms, then give them another couple of sprays with the oil. Cook for 14-18 minutes at 180°C / 350°F or until golden and crispy all over, turning halfway.
5. Meanwhile, add a splash of olive oil to a frying pan on a medium heat. Add the garlic and cook for 2 minutes until they begin to turn brown, then add the chopped tomatoes, pinches of salt and pepper, then simmer for 10-14 minutes or until the sauce thickens. Next stir in the basil, then set aside.
6. Slice the ciabatta in half lengthways, then slice it in half again so you end up with 4 equal-sized pieces. Spoon the tomato sauce over the bottom halves, then place the breaded mushroom clusters on top, followed by some grated parmesan and the rocket. Add the ciabatta tops, then slice the sandwiches in half to serve.