Fungi the Vampire Slayer Sandwich

The Kind Kitchen’s classic sarmie that has been a hit with their customers since they have opened their doors

Serves: 4
Recipe by: Jason McNamara


400g king oyster mushrooms or grey oyster mushrooms
3–4 Tbsp sesame or peanut oil
2–3 Tbsp miso paste, see Notes
2 Tbsp Worcestershire sauce or soy sauce
2 Tbsp agave syrup or maple syrup
4 Tbsp lime juice or rice vinegar
1 Tbsp water
2 large garlic cloves, crushed or finely chopped
1 bunch (± 200 g) kale
2 Cups (2 × 250 ml) basic cashew cream
3–4 Tbsp canola or sunflower oil, for frying
2 red onions, thinly sliced into rings
½ Cup (125 ml) vegetable stock

For serving:
8 slices toasted sourdough
½ Cup chunky guacamole
English cucumber, sliced or chopped
cherry tomatoes, halved
seasonal microgreens or rocket


Slice the mushrooms in half lengthways. Using a fork, score the flesh into strands that you can pull off the mushrooms. Place the strands in a large mixing bowl.

In a small bowl or jug, combine the sesame oil, miso paste, Worcestershire sauce, agave syrup, lime juice and water, and whisk to a thick glaze. Pour the glaze over the mushrooms, add the crushed garlic and stir to combine. Set aside while you prepare the rest of the dish, or place in the fridge for up to 24 hours.

Wash and dry the kale. Pull the leaves off the stem, chop into bite-sized pieces and place in a mixing bowl with half the Cashew Cream (or 250 ml olive oil). Using your hands, massage the kale to soften the leaves and incorporate the Cashew Cream. Place in the fridge while you heat the mushrooms (or for up to 2 hours beforehand).

Heat 1–2 Tbsp oil in a large pan over medium heat and fry the onions until translucent (± 5 minutes). Add the stock, one tablespoon at a time, and cook until the onions are caramelized and golden brown. Add more oil if necessary, then add the glazed mushrooms and fry for 5–8 minutes, pressing down lightly so the mushrooms cook slowly and release their water. You can add small amounts of remaining glaze to the pan to help the mushrooms brown. Keep warm.

Now let’s plate this beauty. Toast the sourdough on a sandwich press or ridged grill pan. Top one side of each slice with Chunky Guacamole and add a generous portion of kale and 2–3 Tbsp of warm mushroom-onion mix. Drizzle with Cashew Cream. Serve any remaining kale as a side salad with cucumber, tomatoes and microgreens.

Chefs Tips: Add a side of Zesty Wedges

Want hot sauce? Try Jalapeño-Pineapple Sauce

Some miso pastes and Worcestershire sauces include anchovies or other fish products, so make sure you choose a vegan brand.