The Big Fungi and Taters (Lion's Mane Mushroom Sandwich)

The Big Fungi and Taters (Lion's Mane Mushroom Sandwich)

Every Newfoundlander should know the power of a Big Fungi and Taters. This is the kind of food that keeps you on the water, that lets you squeeze every drop out of that squeezebox, or that just keeps your rubber boots from flopping.

It’s simply a smashed, breaded, and fried Lion’s Mane Mushroom burger on a bun with taters. This recipe is built on a dinner for two. One (100g) package of Newfoundland Gourmet Mushroom Co. Lion’s Mane makes one Big Fungi Sandwich, so pick up 2 packages when you are at the store, or order them from If you are cooking for 4 then get four 100g packages.

We won’t ask if you want gravy or dressing, or if you’ll top this masterpiece with a pickle because we know you’ll take a few twists and turns on this recipe like you do when you’re navigating a rocky shoreline. That’s why we are keeping this simple… 

Voila, the Big Fungi Sandwich and Taters for 2. Double this recipe if you are cooking for 4.


200g Newfoundland Gourmet Mushroom Company Lion’s Mane Mushrooms (2 packages)

Your favourite frying oil or butter

1 egg

1.5 lbs Potatoes cut into thick wedges

1/8 cup milk or milk substitute

2 brioche burger buns

Fresh lettuce

The Lion’s Mane Breading:

¾ cups flour

1 tsp sea salt

1 tsp black pepper

¼  tsp ground sage

¼ tsp cayenne pepper

¼ tsp garlic powder

¾ tsp onion powder

⅛  tsp ground cumin

1 tsp dry mustard powder

1 tsp ground ginger

½  tsp ground thyme

½ dried oregano

The Big Fungi Sauce:

¼ cup mayonnaise or veganaise

Make it a spicy Big Fungi by adding 1 tsp Sriracha or Frank’s hot sauce

½ tsp chipotle or chili powder


The Lion’s Mane Patty:

Heat a frying pan on medium (cast iron works best) and add a small amount of your favourite frying oil (or butter), a little salt, and pepper. 

Empty the contents of 2 packages of Newfoundland Gourmet Mushroom Company Lion’s Mane Mushrooms and keep separate. Clean the base of the mushroom. Each 100g package will make one large patty. 

Press and cook on each side for about 2-3 minutes or until golden brown. When you press this mushroom into the hot pan it removes some of it’s water, and cooks it.  This is key. You are aiming for a flattened piece of beautiful mushroom goodness. 

When each patty is cooked then you can place them on a paper towel to absorb any liquids and set aside

The Wedges:

Toss the potato wedges in the milk or milk substitute, drain liquids, and toss them in the breading mixture and cook on a lightly oiled cookie sheet for about 20 minutes or until golden brown.  Turn them once around the 10 minute mark.

While the wedges are cooking it’s time to make the sauce, the egg wash, and the breading mix.

The Big Fungi Sauce:

Mix together in a small bowl, let sit.

The Egg Wash and Breading Mix:

Whisk the egg in a small mixing bowl

You’ll eventually dip each patty into the breading mix, then the egg or egg substitute mix, then again in the breading mix.

Mix all the breading ingredients together. Use a food processor if you want to get the authentic Big Fungi breading texture. 

Now you are ready to take the patty’s and dip them into the breading and egg mixtures. So do that.

Now you can bread the patties and fry them.

Frying the Big Fungi:

Heat that pan back up on a medium heat because it’s time to fry these breaded patties. It’s the same process as your nan’s fishcakes, so aim for about a half inch of oil in the pan. Watch that pan closely and keep the temp regulated so that the batter crisps up but doesn’t burn.

Let sit on a fresh paper towel to dry a little then add to the bun and dress with sauce, lettuce, and pickle (or no pickle - your call).


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