Oyster Mushroom Sandwiches With Red Pepper Mayo 4.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Weeknight Vegetarian May 19, 2019

Cooking meaty mushrooms under a weight in your grill pan gets them nicely browned, making them good to stack on sandwiches with a quick, flavorful mayonnaise.

Make Ahead: Leftover red pepper mayo can be refrigerated for up to 1 week.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 1/4 cup chopped jarred roasted red peppers, drained
  • 3/4 cup mayonnaise (vegan or conventional)
  • 1/2 teaspoon sweet or hot Spanish smoked paprika (pimenton)
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon apricot jam (optional)
  • 1/2 teaspoon kosher salt, or more as needed
  • Vegetable oil, as needed
  • 1 pound oyster mushrooms, tough stem ends trimmed
  • 4 soft hamburger buns
  • 4 large romaine or other lettuce leaves
  • 1 ripe tomato, hulled and sliced
  • Flesh of 1 avocado, sliced
  • 1/2 red onion, thinly sliced


Squeeze as much moisture as possible from the roasted red peppers, and pat dry with paper towel. Place in a mini food processor or blender, along with the mayo, smoked paprika, vinegar and jam, if using, and puree until smooth. (It will be pourable.) Taste, and add some salt, as needed. You will have about 1 cup.

Meanwhile, heat a grill pan over high heat.

When the pan is very hot, grease it lightly with cooking oil spray or lightly brush with oil. Quickly add as many mushrooms as will fit without overcrowding, working in batches as needed. Place another cast-iron or other heavy skillet directly on the mushrooms, adding a can of tomatoes or other weight, if needed. (Alternatively, you can use a panini press to cook the mushrooms.)

Cook the mushrooms without disturbing them until they are dark brown on the bottom, 2 to 4 minutes. Remove the top skillet just long enough to turn them over; place the top skillet back on the mushrooms and cook until they release their moisture, about 1 minute. Remove the top skillet; continue cooking until they are dry and dark brown, 2 to 4 minutes. Transfer the mushrooms to a platter, then season them with the 1/2 teaspoon of salt.

Return the grill pan to high heat. Place the bun halves, cut sides down, in the pan and cook just until lightly toasted.

To assemble, spread some of the mayonnaise on the cut sides of all the bun halves, then stack each bottom bun with lettuce leaves, mushrooms, tomato, avocado and red onion. Drizzle more mayonnaise over the filling, if desired, and top with the remaining bun halves.

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Recipe Source

Adapted from "Vegan for Good," by Rita Serano (Kyle Books, 2019).

Tested by Joe Yonan.

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