Crispy Enoki Mushroom Marinara Sandos

Mushrooms are definitely having a moment in this ooey-gooey, loaded sandwich. This fun take on a saucy meatball sub is made with crispy enoki mushrooms and our rich, savory, Miso Garlic Marinara. We’ve used Japanese Kewpie mayo for added umami flavour, but you can swap it with regular mayo if that’s what’s on hand.

Prep Time: 10 minutes Total Time: 40 minutes
Serves
4

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup corn starch
  • 1 tsp baking powder
  • ½ tsp kosher salt
  • ½ tsp garlic powder
  • 1 ½ cups ice water
  • 8 oz lb enoki mushrooms, roots trimmed and torn into 8 bundles
  • Vegetable oil, for frying
  • 8 thick slices white bread, lighty toasted
  • 4 slices provolone cheese
  • ½ cup Japanese kewpie mayo
  • ¾ cup SAUZ Miso Garlic Marinara, plus more for dipping

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Prep Time: 10 minutes Total Time: 40 minutes
Instructions:
  1. Whisk flour with corn starch, baking powder, salt, and garlic powder in medium sized bowl.  Stir in ice water, and whisk until smooth to make a light batter. 
  2. Heat vegetable oil in a small saucepan or high-sided skillet over medium heat, bringing the oil to 350°F. Gently dip bunches of mushrooms in batter using fork or chopsticks. Lightly tap on side of bowl to allow excess batter to drip off. 
  3. Fry mushrooms for 5 to 6  minutes, turning occasionally, or until evenly golden and crispy. Remove From oil and transfer to paper towel-lined plate. 
  4. Spread mayo evenly on one side of each slice of bread. Top one slice with the crispy mushrooms and a slice of provolone cheese. Broil for 1 minute, or until the cheese is melted and gooey.
  5. Top with heated marinara sauce and the remaining slice of bread.
  6. Cut the sandwiches in half and serve with additional Miso Garlic Marinara for dipping.
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