This recipe was originally intended to be something else, but when the flavors came together it’s quite honestly greater than the idea that spawned it. Cajun spices are underrated, and here somewhat non-traditionally combined with chipotle. Mushrooms form the base – even a picky eater will happily eat mushrooms when they are brined, battered, and fried. And yes, I’ve definitely tested that!
- 1 package O’Dough’s sandwich flatbread, or preferred
- ½ lb shitake mushrooms
- 5 cups gluten free Panko breadcrumbs
- 1 cup arrowroot starch
- 1 can’s worth aquafaba
- 3 to 4 tbsp Cajun seasoning
- 1 sweet onion
- ½ cup cashews, soaked
- 1/3 cup chipotle in adobo
- 1 avocado, sliced
- Greens of choice (I used beet microgreens)
Chop onion and caramelize in pan, set aside. Wash shiitake mushrooms in salted water and remove stems (I soak and rinse 2-3 times, which brines them a bit too). Slice into ½ to 1 inch wide pieces. Combine Cajun seasoning with breadcrumbs. Dip mushrooms in starch, then aquafaba, then breadcrumb mix. Fry in high-heat oil (I use grapeseed). Blend cashews and chipotle until creamy. Assemble toasted flatbread, chipotle cream, avocado slices, shiitakes, onion, and greens divided into about 3 large sandwiches (I had some extra toppings, which went quickly from snacking). Enjoy!