Crispy Portobello and Goat Cheese Sandwich Recipe (with Video)

Prepping the mushrooms
1. Brush away any excess dirt from the mushrooms and remove the stem.
Washing the arugula
1. Wash and dry the arugula well.
Preparing the batter
1. In a bowl, mix the flour, potato starch, curry powder, fish sauce, and water.
2. Whisk together until the flour and potato starch have dissolved. The batter should have a light crepe batter-like consistency.
Frying the mushrooms
1. Dip the mushrooms in the batter.
2. Then fry in oil that has been preheated to 350*F.
3. Fry the mushrooms for 5-7 minutes until they have a golden brown color.
Draining and stuffing the mushrooms
1. Once the mushrooms are cooked, drain onto a paper towel and salt while hot.
2. Add the goat cheese into the center cavity of the mushroom and spread evenly.
Dressing the arugula
1. In a bowl, lightly dress the arugula with balsamic glaze.
Assembling the sandwich
1. Place the mushroom on the bottom part of the bun, with the goat cheese facing up.
2. Then, top with the arugula salad and the crown of the pretzel bun.
3. Serve warm.