Crispy Korean-Style BBQ Mushroom Sandwiches

🥘 Ingredients

• black pepper
• button mushrooms
  8 oz
• coleslaw mix
  8 oz
• cooking oil
  3.333 tbsp
• demi-baguette
  4 unit
• garlic-ginger scallion paste
  4 oz
• gochujang aioli
  2 unit
• potatoes
  24 oz
• radishes
  6 unit
• rice wine vinegar
  6.667 tbsp
• salt
• sesame oil
  2 tbsp
• sesame seeds
  2 tbsp
• sweet soy glaze
  1/2 c
• tempura batter mix
  164 g

🍳 Cookware

• baking sheet
• medium bowl
• large bowl
• large pan
• slotted spoon
• medium bowl

1. 

   1

   Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. Cut potatoes into ½-inch-thick wedges.

   potatoes: 24 oz
2. 

   2

   Toss potatoes on a baking sheet with a drizzle of cooking oil , salt , and black pepper . Roast on top rack until golden brown and crispy, ⏱️ 20 minutes to ⏱️ 25 minutes .

   cooking oil: 3 tbsp, salt, black pepper
3. 

   3

   Meanwhile, slice button mushrooms into ½-inch-thick pieces (skip if your mushrooms are pre-sliced!). Trim and thinly slice radishes into rounds, then stack and slice into matchsticks. In a medium bowl , combine sweet soy glaze , garlic-ginger scallion paste , sesame oil , and rice wine vinegar (1 TBSP for 2 servings; 2 TBSP for 4 servings). Whisk until combined; season with salt and pepper.

   button mushrooms: 8 oz, radishes: 6 unit, sweet soy glaze: 1/2 c, garlic-ginger scallion paste: 4 oz, sesame oil: 2 tbsp, rice wine vinegar: 6.667 tbsp
4. 

   4

   In a large bowl , whisk together tempura batter mix , ⅓ cup cold water (⅔ cup for 4 servings), salt, and pepper until smooth. TIP: If mixture seems too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency. Add mushrooms to batter and stir until evenly coated.

   tempura batter mix: 164 g
5. 

   5

   Once cooking oil is hot enough that a drop of batter sizzles when added to the large pan , add coated mushrooms. TIP: Don’t overcrowd pan! You’ll need to work in batches. Cook until golden brown, ⏱️ 2 minutes to ⏱️ 4 minutes on first side and ⏱️ 2 minutes to ⏱️ 3 minutes on second side. Using a slotted spoon , transfer mushrooms to a paper-towel-lined plate. Immediately season with salt and pepper.

   cooking oil: 1 tsp
6. 

   6

   Meanwhile, in a second medium bowl , combine coleslaw mix , radishes, half the sesame seeds , remaining vinegar, salt, and pepper. Add crispy mushrooms to bowl with sauce; toss until evenly coated.

   coleslaw mix: 8 oz, sesame seeds: 2 tbsp
7. 

   7

   Split demi-baguette ; spread with gochujang aioli . Fill with crispy mushroom mixture and slaw. Serve with roasted potato wedges.

   demi-baguette: 4 unit, gochujang aioli: 2 unit