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1 lb portabello mushrooms, cut into large strips
2 cups soda water, chilled
1 cup all-purpose flour
1 ½ tsp sea salt
½ tsp pepper
2 tsp Cajun seasoning
1 tsp dried thyme
Vegetable oil for frying
½ cup vegan mayo
1 Tbsp agave syrup
½ tsp hot sauce
4 hamburger buns
For serving: Pickles
In a small bowl, make the spicy mayo. Whisk together vegan mayo, agave syrup, and hot sauce.
Make the batter: mix the flour and baking powder together, then stream in the soda water and whisking constantly, until it resembles thin pancake batter.
Brush all mushrooms and gently press with a paper towel to remove extra moisture.
Heat a saucepan over medium heat with about 2 inches of oil until it reaches 340°F.
Dip mushrooms into the batter and let excess drip off. Add to the hot oil and cook for about 3 minutes or until browned and crispy.
Assemble the sandwiches by placing the fried mushrooms on the buns topped with spicy mayo and pickles.
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