Main image of Oyster Mushroom Curry Salad Sandwich

Oyster Mushroom Curry Salad Sandwich

15 min

Meal

We love to make and enjoy curries, and for this recipe, we created a spreadable curry that you can enjoy in a sandwich! The recipe was inspired by a Dutch spread called "kip kerrie". The traditional spread uses chicken, so instead, we've called on the naturally meaty texture of mushrooms. The lightly caramelized mushrooms, together with the tropical taste of pineapple, and the impressive flavours from curry powder makes this a unique and wonderfully flavourful sandwich to enjoy for lunch or dinner.

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Total

15 min

Prep

5 min

Cook

10 min

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Ingredients

  • 1 tsp (5 mL)
    olive oil
  • 1
    clove garlic, minced
  • ½
    shallot, finely chopped
  • 2 cups (150 g)
    oyster mushrooms
  • ⅛ tsp (1 g)
    salt
  • ½ tsp (1 g)
    ground cumin
  • ½ tsp (1 g)
    ground coriander
  • ¼ tsp
    ground ginger
  • ⅛ tsp
    ground black pepper
  • ½ cup (126 g)
    canned pineapple chunks, chopped
  • 2 Tbsp (30 mL)
    vegan mayonnaise
  • 2 Tbsp (30 mL)
    unsweetened soy yogurt
  • 1 tsp (2 g)
    curry powder
  • 1 tsp (5 mL)
    Dijon mustard
  • 4
    slices whole wheat bread, toasted
  • 1
    medium tomato, sliced
  • 2
    romaine lettuce leaves
  • 1
    stalk green onion, thinly sliced
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Directions

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  1. Heat a medium pan over medium-high heat. To the pan, add the oil, garlic, and shallot. Cook for 2 - 3 minutes.
  2. Using your hands, peel the mushrooms into small strips, and add them to the pan, along with the salt. Cook while stirring occasionally for 3 minutes.
  3. To the pan, add the cumin, coriander, ginger, and pepper, and cook for another 3 minutes. By now, the liquid from the mushrooms should have evaporated. When it has, transfer the mushroom mixture into a medium bowl.
  4. Add to the bowl the pineapple, mayo, yogurt, curry powder, mustard, and coriander. Give it a stir so everything is well combined.
  5. To assemble the sandwich, begin with a slice of your favourite bread. Layer it with lettuce, tomato slices, the mushroom curry mixture, and top it with some green onions. Enjoy!

Storage

  • The mushroom curry salad filling can be stored, separately from the bread and toppings such as lettuce and tomatoes, in an airtight container in the fridge for up to 3 days.

Let us know what you think

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains 41%

slice whole wheat bread

Proteins 2%

unsweetened soy yogurt

Fruits & Veggies 57%

clove garlic

shallot

oyster mushrooms

canned pineapple chunks

medium tomato

romaine lettuce leaf

stalk green onion

Calcium

unsweetened soy yogurt

Fat

olive oil

vegan mayonnaise

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Angélica - Sept. 4, 2021, 9:57 a.m.

The filling is delicious! Thank you for this recipe :)


Steph - Aug. 25, 2021, 12:56 a.m.

This is a delicious and quick meal that I have made many times. It’s my house mate’s favourite dish!


Shannon H - July 24, 2021, 6:21 p.m.

Delicious! We rarely have pineapple so we sub with cubed apples and mmmm- still delish! This simple and quick recipe is full of robust flavor and plant based goodness- something we could all use more of.

PUL Team - July 25, 2021, 11:48 p.m.

Wonderful substitution, Shannon! Thanks so much for sharing ✨


Céline - July 10, 2021, 10:19 p.m.

This is currently my favorite recipe. For two people I use the amount of four sandwiches. I really feel the meaty texture through the meaty oyster mushrooms and the juicy pineapple. I am also very happy about the health benefits of oyster mushrooms. I have read somewhere that oyster mushrooms deliver Vitamin D.

PUL Team - July 16, 2021, 4:18 a.m.

We're so happy you're enjoying this one, Céline! There's definitely lots of interesting research coming out on the topic 🤓


Bailey - July 10, 2021, 2:09 a.m.

This is the new favourite lunch recipe at our house! It's so good and I love how easy it is to make!


Evelina V - July 9, 2021, 1:59 p.m.

I was a bit sceptical in the beginning because of the pineapple, but I'm so glad that we tried it a while ago. It's amazing! Also, I remembered about this a couple of days ago, we shopped the ingredients and we plan on enjoying it for dinner today. Thank you for all the delicious food that you are sharing here and on YT. You are amazing <3
PS. Congrats again for this new website, I love the design and its new features - I recommend it to every person that I talk to when it comes to food and recipes.

PUL Team - July 14, 2021, 3:58 p.m.

We're so glad you gave the recipe a try and enjoyed it, Evelina! Thank you from the bottom of our hearts for the lovely feedback ♥️


Liz - July 9, 2021, 1:17 a.m.

I absolutely loved the taste and texture of this sandwich! The pineapple really makes the recipe memorable. It was super easy to make and I was able to scale it up here so we could make lots of them.

PUL Team - July 12, 2021, 2:56 a.m.

We're so glad you enjoyed the sandwich and scale-up feature, Liz!


Cris S - June 5, 2021, 3:49 p.m.

This is great! I wonder how it would taste with tofu to add in the protein...

PUL Team - June 5, 2021, 9:26 p.m.

Very interesting idea, Cris! The oyster mushrooms help add some protein but perhaps adding some tofu, lentils or mashed chickpeas may be fun to experiment with. Let us know how it goes if you give it a try 😃


Louise Magnusson🇸🇪 - May 10, 2021, 11:11 a.m.

Haha 😆
What a filling and indulgent sandwich! It deserves to be THE fast food no 1. I think however that the choice of bread is very important for this recipe.
This brought back memories to some Swedish dishes that I ate when I was young. Tropicana: a pizza topped with curry spice mix, grilled chicken, pineapple or banana, and mushrooms. Baked potato with chicken curry salad. Sweden and Netherlands seem to share good taste in food (at least being innovative and unconventional)😂
Thanks for this nostalgic trip!

PUL Team - May 11, 2021, 5:12 a.m.

We absolutely adore the connection you had with the recipe, Louise! We enjoy this one with whole wheat toast most often 🙂


Paulina - April 28, 2021, 5:39 p.m.

It's sooo good! Thank you Sadia!


Helenbella - April 19, 2021, 4:38 p.m.

Made it for my lunch and couldn't find tinned pineapples or oyster mushrooms so ended up using portobello mushrooms and tinned peach! Not sure I'd always make the peach swap, but the mushrooms were a great switch!

PUL Team - April 20, 2021, 5:27 a.m.

Thanks for the lovely tip, Helenbella! We haven't tested these out, but perhaps mango or green apples with a dash lemon or lime juice for acidity may be another substitute for the pineapple if you're feeling adventurous to experiment 🙂


Dorothy - April 7, 2021, 11:33 a.m.

I love that one!!! It's absolutely delicious! I've already made it with oysters and shimeji mushrooms. It's amazing and every time after eating it I feel extremely energized!

Thank you 💓💓

Ps the new website is perfect!

PUL Team - April 8, 2021, 6:34 a.m.

We appreciate this so much, Dorothy! So glad you enjoyed the sandwich :D