Wild and cultivated oyster mushrooms can vary in texture and flavor, but they typically share an aroma of anise. In this recipe, oyster mushrooms are brined and fried in a spiced breading, then piled onto buns with a fennel slaw and lemony mayo. Even if you’re wishy-washy on the flavor of fennel, give this recipe a try: it’s got the crunchiness, fattiness, and brightness that makes a sandwich great. Make these for a game day lunch, or divide the mushrooms onto little buns to make sliders for a crowd.
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