Chinese Mushroom Sandwich: For the Love of Mushrooms!

Hey, there! I told you I would be back with a recipe and here I am! In the meanwhile, all I did was eat,experiment with food,stress over my business,work and eat some more. As for eating habits,they are changing - I have given up my love for fizzy drinks (as I did coffee a year ago), work-wise - I am upgrading my business to reach the corporate level with my partner.."Thanks for the funding,God!"

So,getting back to what I love most - FOOD. You weren't expecting a long speech, were you? Coz I am gonna fill you in on a 'not mentioned in the cookbooks' recipe. And this is one of those recipes that's tasty enough to land in a restaurant menu..I am sure it will land in mine.. in the near future. Its a sandwich, so it's not one of those 20 ingredient fine-dishes, and because it Chinese-style, its not a boring bland sandwich. So here 's the recipe - >

Chinese Mushroom Sandwich recipe
(makes - 5-6 sandwiches)


Plain Bread - 10 slices.
Button Mushrooms - 200g, washed and sliced thick
Schezwan masala powder - 10g - about 2 tsn
(I use Ching's Schezwan Miracle masala powder)
Ginger-garlic paste - 1/2 tsn
Red Chili Powder - 1/2 tsn or as required
Dark Soy Sauce - 2 tsn
Ajinomoto (optional) - 1/4 tsn
Vinegar - 1 tbsn
Sugar - 1 tsn
Corn flour - 1 tsn
Water - 1 cup
Spring onions - 5(only the onion bulb part), sliced
Green part of Spring Onions - 3 stalks, finely sliced
Oil - 2 tsn + for toasting bread


  1. In a wok/kadhai, heat 2 tsn of oil. Fry the spring onions(white part) and the ginger garlic paste till the onions are soft and translucent. 
  2. Add in the mushrooms and stir fry for 2 min on medium heat. Add in the red chili powder, ajinomoto, dark soy sauce, vinegar, sugar, schezwan masala powder and water. Let it come to a boil and then simmer on low heat, covered till the mushrooms are done. It wont take more than 3-4 min for the mushrooms to cook.
  3. Add in the corn flour and mix. The final result should be of a thick gloppy consistency,not of pouring consistency.
  4. Turn off the gas and take it aside and garnish it with chopped green spring onions.
  5. Heat a frying pan on medium heat, sprinkle 1/2 tsn oil and roll it around until the oil reaches all the sides of the pan. Fry one side of the bread,pressing them from the top with the flat side of a wooden spatula until they turn golden brown at the bottom.
  6. On the un-fried part of one bread, spread a big spoonful of the mushroom mixture and sandwich with another slice of bread. Serve hot and enjoy your sandwiches...for real!
  • There are a variety of schezwan masalas out in the market of which you can use any. For this recipe, you can also substitute Schezwan sauce (1.5 tbsn) for the powder.
  • I have not added salt, as my Ching's Schezwan powder comes with salt which is more than enough. If you intend to use any other brand or make your own, don't forget to check the back of the packet to check if it contains salt and use as required.
  • Button mushrooms are most common variety of mushrooms and a very affordable option. You can use other varieties of mushrooms available in your part of the world and try them out. Always use fresh, clear, clean and firm mushrooms for your dish.Slice off the slimy parts of the mushrooms if you find any.
If you want to serve this in a lunch-box for your kids, then foil wrap the toasted bread and put the Chinese mushroom mixture in another leak-proof container with a spoon. If you sandwich the entire lot, the bread will turn soggy by lunchtime and its never a treat to eat soggy sandwiches. Your kids and their friends will surely compliment you for this yummy meal.


This sandwich is a perfect 'wake-me-up' breakfast on a cold rainy morning. There are times that I don't want to invest in buying chicken as the prices run high during certain seasons,so I find mushrooms to be a perfect alternative. This sandwich is rich in flavour and also a welcome-party for your taste-buds. The crisp warm toasty bread slices are well contrasted and complimented by the soft sweet & spicy mushrooms. Enjoy it as a breakfast meal or tea-time snack!

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