Main image of Oyster Mushroom Curry Salad Sandwich

Oyster Mushroom Curry Salad Sandwich

15 min


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.



15 min


5 min


10 min

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  • 1 tsp (5 mL)
    olive oil
  • 1
    clove garlic, minced
  • ½
    shallot, finely chopped
  • 2 cups (150 g)
    oyster mushrooms
  • ⅛ tsp
  • ½ tsp
    ground cumin
  • ½ tsp
    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
    tomato, sliced
  • 2
    romaine lettuce leaves
  • 1
    stalk green onion, thinly sliced
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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!


  • 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.

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


oyster mushrooms

canned pineapple chunks


romaine lettuce leaf

stalk green onion


unsweetened soy yogurt


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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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