Ingredients

  • SpinneysFOOD King Oyster Mushrooms 400g
  • SpinneysFOOD All-Purpose Flour 120g
  • Chickpea flour 160g
  • SpinneysFOOD Plant-Based Mylk 250ml
  • Panko breadcrumbs 120g
  • SpinneysFOOD Fine Sea Salt To taste
  • SpinneysFOOD Black Pepper, freshly ground To taste
  • SpinneysFOOD Pure Sunflower Oil For frying
  • SpinneysFOOD White Sandwich Bread 8 slices
  • Vegan tonkatsu sauce 80ml
  • Vegan mayonnaise 4 tbsp
  • Gem lettuce 1 head

Nutrition (Per serving)

  • Calories 652
  • Fat 15.5g
  • Saturates 3.2g
  • Protein 22.2g
  • Carbs 106.7g
  • Sugars 9.7g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Mushroom katsu sando

Japanese 20 Mins Prep · 20 Mins Cook


  1. Clean and trim the king oyster mushrooms then slice into thick strips, approx. 1½cm in width.
  2. Set up a breading station with three shallow dishes: one with all-purpose flour, one with plant-based milk mixed with chickpea flour and one with the breadcrumbs. Season the chickpea flour mixture with salt and pepper.
  3. In a large pan, heat the oil over a medium heat.
  4. Dip each mushroom strip into the flour, then the chickpea flour mixture and finally coat it in the breadcrumbs, ensuring they’re evenly coated. Fry the breaded mushroom slices until golden brown on both sides, approx. 3-4 minutes per side. Place them on paper towels to absorb excess oil.
  5. Toast the slices of white sandwich bread, if desired. Spread the tonkatsu sauce on one side of two slices then spread the mayonnaise on the reverse. Place a slice on top of the mayonnaise sides and turn over so the tonkatsu side faces up.
  6. Finely slice the lettuce and place a generous layer of fresh leaves on the tonkatsu side of one slice. Arrange the crispy mushroom katsu on top of the lettuce. Top with the other two sandwiched slices, tonkatsu side down.
  7. Slice and serve.