Hot-Honey Crunch Mushroom Sandwiches

Step by step

1. Start strong. Toss the onion with 2 tablespoons lemon juice, the sugar, and 1/4 teaspoon kosher salt. Massage it briefly, then let it pickle while you handle the mushrooms.
2. Build the glaze. Whisk the honey, 1/4 cup hot sauce, ginger, Dijon, soy sauce, lemon zest, remaining 1 tablespoon lemon juice, and 1/4 teaspoon black pepper until smooth. Stir in the parsley and dill. In a second bowl, mix the mayonnaise with 2 tablespoons of this glaze. That’s your rich, tangy bun spread.
3. Tear the mushroom clusters into sturdy pieces with bases about 1/2 inch wide. Keep those beautiful branches intact. Pat them dry so the coating grabs hard.
4. Whisk 1/2 cup cornstarch with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper in a shallow bowl. Toss the mushrooms in batches until lightly and evenly dusted. Shake off any heavy clumps and place them on a tray.
5. In a second bowl, whisk the flour, remaining 1/4 cup cornstarch, baking powder, garlic powder, smoked paprika, remaining 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper.
6. Pour the oil into a large, heavy skillet to a depth of about 1/4 inch. Heat it over medium-high to 350°F. Set a wire rack over a sheet pan for draining. You’ve got this.
7. Pour the cold seltzer into the flour mixture immediately before frying. Whisk gently just until no dry pockets remain; small lumps are perfect. The batter should coat a mushroom in a thin, flowing layer rather than a heavy shell.
8. Working in batches, dip each dusted mushroom into the batter, let the excess drip away, and lower it carefully into the oil. Do not crowd the skillet. Fry for 5 to 7 minutes, turning every 1 to 2 minutes, until deeply golden, crisp, and steaming-hot through the thick bases. Keep the oil between 340°F and 355°F, returning it to 350°F between batches.
9. Move each batch to the rack. Do not pile the mushrooms or drown them in glaze. Brush or drizzle them lightly with about half of the remaining hot-honey glaze while they are still warm. Save the rest for building the sandwiches.
10. Warm the buns cut-side down on a dry griddle or skillet for 1 to 2 minutes. Spread both cut sides with the lemon-herb mayonnaise. Layer the bottom buns with romaine, tomato, drained pickled onion, and the glazed mushrooms. Spoon on a little more glaze and the remaining 1 tablespoon hot sauce. Finish off heat with Salted Perfection SRIRACHA, or the measured kosher salt and cayenne alternative, then close the buns and serve immediately. You crushed it. DUNZO!