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Hoisin Mushroom ‘Duck’ Sandwiches

Serves 2 sandwiches
Prep Time 12 minutes
Cook Time 31 minutes

Ingredients

Metric - US Customary
  • 300 g oyster mushrooms
  • 2 tsp Chinese 5 spice
  • vegetable oil
  • salt + pepper
  • 3 tbsp hoisin sauce plus extra
  • 2 half ciabattas see notes
  • 1/3 cucumber peeled into strips
  • 3 spring onions sliced
  • 1 tbsp sesame seeds

For the tofu mayo:

  • 200 g silken tofu
  • 1/2 lemon zest + juice
  • 1/2 tsp maple syrup

Instructions

  • Preheat the oven to 200°C fan / 425°F.
  • Tear the oyster mushrooms into shreds with your hands and add them to the tray, followed by the Chinese 5 spice, a drizzle of vegetable oil, a pinch of salt and a generous pinch of pepper. Mix well and roast in the oven for 15 minutes, then stir and roast again for 5-10 minutes or until crispy.
  • Meanwhile, for the tofu mayo, add the silken tofu to a food processor, along with the zest and juice from the lemon, the maple syrup and a small pinch of salt. Process into a smooth sauce, then set aside.
  • When the shredded mushroom is perfectly crispy, remove it from the oven and stir in the hoisin sauce. Then return the mushroom to the oven for a minute or so to heat through.
  • To build the sandwiches, slice the ciabattas in half. Spoon a few dollops of the tofu mayo on the bottom halves, followed by the spring onion, crispy hoisin mushroom, some extra hoisin sauce, the cucumber and sesame seeds. Top with the remaining halves of the ciabatta and slice in half to serve. Enjoy!