Ultimate Lions mane mushroom sandwich

Discover this juicy Lion’s Mane Mushroom Sandwich with zesty chimichurri and crispy shoestring fries — a plant-based twist inspired by Derek Sarno.

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Lion’s Mane Mushroom Sandwich with Chimichurri & Shoestring Fries

Serves: 2–3 | Prep Time: 10 mins | Cook Time: 30 mins

This Lion’s Mane Mushroom Sandwich is the ultimate plant-based comfort food — meaty, juicy, and packed with umami. Inspired by Derek Sarno’s signature technique, this recipe transforms Lion’s Mane mushrooms into a savoury, seared masterpiece layered with vibrant chimichurri, crispy shoestring fries, and homemade vegan mayo. Whether you’re vegan, veg-curious, or just hungry, this sandwich delivers rich flavour and texture that rivals any steak sandwich. Perfect for lunch, dinner, or an indulgent weekend treat.

Ingredients

Serves: 2 | Prep Time: 40 mins (plus marinating) | Cook Time: 25 mins

Lion’s Mane Mushrooms

  • 300 g Lion’s Mane mushrooms

  • Neutral oil, for searing

  • Knob of butter

  • Pinch of salt

Marinade (Derek Sarno Style)

  • 142 ml boiling water

  • 60 ml red wine

  • 40 ml olive oil

  • 40 ml soy sauce

  • 1 tbsp beet powder

  • ½ tbsp fresh thyme, chopped

  • ½ tbsp garlic granules

  • ½ tbsp onion granules

  • ½ tbsp black pepper

Chimichurri

  • 30 ml olive oil

  • 10 ml red wine vinegar

  • 15 g parsley, finely chopped

  • 3 garlic cloves, finely chopped or minced

  • 1 small red chillies, finely chopped (adjust to taste)

  • 1 g dried oregano

  • 3 g coarse salt

  • 1 g black pepper

Vegan Mayo

  • (250 ml) neutral oil

  • (125 ml) unsweetened soy milk, room temperature

  • 1 cloves garlic, minced (optional)

  • 2 tsp fresh lemon juice

  • ¼ tsp salt

  • 1/2 tsp dijon mustard

Instructions:

  1. Bring the soy milk to room temperature (so it’s close in temperature to the oil).

  2. Add all ingredients to a large jug or tall container.

  3. Blend with an immersion blender in an up-and-down motion until thick and creamy.

  4. Taste and adjust lemon juice or salt if needed.

  5. Store in the fridge for up to 5 days.

Shoestring Fries

  • 2/3 russet potatoes, cut into thin fries or with julienne attachment

  • 10 ml white vinegar

  • 500 ml neutral frying oil

  • Kosher salt, to taste

To Serve

  • 2 ciabatta rolls or sandwich buns

Method

1. Prepare the Mushrooms

  1. Heat a little oil in a large pan over medium-high heat.

  2. Add the mushrooms and sear both sides until golden brown.

  3. Press down firmly to hard sear — cook until the liquid evaporates. Flip and repeat.

💡 Tip: Use either the “press first” method (press, marinate, then cook) or the “raw method” (marinate first, press during marinating and cooking).

2. Make the Marinade

  1. In a bowl, whisk together all marinade ingredients until well combined.

  2. Add the seared mushrooms and marinate for at least 3 hours, or ideally overnight for the deepest flavour.

3. Make the Chimichurri

  1. Finely chop all herbs, garlic, and chillies.

  2. Combine in a bowl with olive oil, vinegar, oregano, salt, and pepper.

  3. Stir well and let it sit — the flavours will deepen beautifully.

4. Prepare the Fries

  1. Add vinegar and submerge the cut potatoes in iced cold water for 30 minutes to remove excess starch.

  2. Rinse until water runs clear and pat completely dry using kitchen towels.

  3. Heat oil to 325°F (163°C) and fry potatoes in small batches for 3 minutes, until soft and lightly golden.

  4. Remove and rest on paper towels for 15 minutes.

  5. Increase oil to 375°F (190°C) and fry again for 3–5 minutes, until crisp and golden.

  6. Drain, season with salt, and keep warm in a 200°F (93°C) oven.

5. Finish the Mushrooms & Bread

  1. Remove mushrooms from marinade and pat dry.

  2. Fry in a hot, oiled pan with a knob of butter and a pinch of salt until caramelised and fragrant.

  3. In the same pan, toast the ciabatta in butter until golden on one side, then pop in the oven to warm through.

6. Assemble the Sandwich

  1. Spread your homemade vegan mayo on the base of the toasted ciabatta.

  2. Add the juicy marinated mushrooms.

  3. Spoon over a generous layer of chimichurri.

  4. Top with crispy fries — or serve them on the side for a cleaner presentation.

Serving Suggestion

Serve with a cold drink or light salad — this one’s rich, savoury, and full of bold umami flavour.

Chef’s Notes

  • Marinating overnight gives the mushrooms incredible texture and depth.

  • The vegan mayo pairs beautifully with roasted veg or as a dip for fries.

  • Double-frying is key for that perfect restaurant-style crunch.