Crispy Tempura Mushroom Sandwiches with Korean BBQ Sauce and Sesame Radish Slaw

These crispy tempura mushroom sandwiches bring together crunchy, golden-brown mushrooms and a bold Korean-inspired sweet soy-sesame BBQ sauce. Layered on a toasted baguette with creamy gochujang aioli and a refreshing sesame radish slaw, every bite is a mix of textures and flavors that will satisfy any craving.

Paired with oven-roasted potato wedges seasoned simply with salt and pepper, this meal is a complete, hearty dinner. The tangy slaw and spicy aioli balance the rich, savory mushrooms, making it a standout dish for weeknights or casual entertaining.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

10 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

82 g Tempura Batter MixView ingredient guideLike ingredientDislike ingredient

2 ounce Garlic-Ginger Scallion PasteView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

1 unit Gochujang AioliView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges.
2. Toss potatoes on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until golden brown and crispy, 20-25 minutes.
3. Meanwhile, slice mushrooms into ½-inch-thick pieces. 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 1 tablespoon vinegar (2 tablespoons for 4 servings). Whisk until combined; season with salt and pepper.
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 tablespoon at a time until it reaches a pancake-batter-like consistency. Add mushrooms to batter and stir until evenly coated.
5. Heat a ¼-inch layer of oil in a large, preferably heavy-bottomed, pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, add coated mushrooms. Tip: Don’t overcrowd pan; work in batches. Cook until golden brown, 2-4 minutes on first side and 2-3 minutes on second side. Using a slotted spoon, transfer mushrooms to a paper-towel-lined plate. Immediately season with salt and pepper.
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.
7. Halve and toast baguettes. Spread each baguette half with as much gochujang aioli as you like. Fill baguettes with mushrooms and as much slaw (draining first) as you like. Divide sandwiches, potato wedges and any remaining slaw between plates. Sprinkle potatoes with remaining sesame seeds and serve with any remaining gochujang aioli on the side.

Recipe Tips

FAQ

Can I use a different type of mushroom?

Yes, you can substitute button mushrooms with cremini or oyster mushrooms. Adjust cooking time as needed.

What can I use instead of gochujang aioli?

You can mix mayonnaise with a teaspoon of gochujang paste or sriracha for a similar spicy kick.

How do I make the potato wedges extra crispy?

Soak the potato wedges in cold water for 30 minutes before roasting, then pat dry and toss with oil and seasonings.