Looking for a satisfying meat-free sandwich that doesn’t compromise on flavour or texture? This oyster mushroom bagel sandwich is a game-changer. Packed with umami-rich hoisin-marinated oyster mushrooms and crunchy homemade coleslaw, it’s a brilliant plant-based lunch option that’s quick to prepare and perfect for on-the-go. Whether you’re after a vegetarian sandwich recipe, an easy weekday lunch idea, or something impressive for a summer picnic, this bagel sandwich ticks all the boxes. Using hearty oyster mushrooms as a meat alternative gives this sandwich a satisfying bite, while the toasted bagel and creamy slaw bring it all together. It’s a fresh, flavourful twist on a classic sandwich.
Number of servings: 2
Cooking time: 1 hour
Preparation time: 1 hour
Ingredients
For the mushrooms:
Oyster mushrooms: 200g
Hoisin sauce: 3 tsp
Chipotle spice: ¼ tsp (optional)
For the coleslaw:
White cabbage: ¼
Red cabbage: ¼
Sesame seeds: 1 tbsp
Wholegrain mustard: 1 tsp
Mayonnaise: 2–3 tbsp
For the bagel:
Bagels: 2
Butter: to spread
Method
Marinade the Mushrooms
Begin by marinading the oyster mushrooms. In a bowl, add 3 teaspoons of hoisin sauce and toss the mushrooms until evenly coated. If you enjoy a bit of heat, feel free to add a pinch of chipotle spice to the marinade. Set aside while you prepare the slaw.Prepare the Coleslaw
Using a mandolin, finely slice white cabbage to a thickness of around 2–3 mm. Repeat with red cabbage. Combine both in a mixing bowl. Add sesame seeds, a spoonful of wholegrain mustard, and 2-3 tablespoons of mayonnaise. Mix everything together thoroughly until well coated.Cook the Mushrooms
Heat vegetable oil in a Season Tri-ply Frying Pan over medium-high heat. Once the oil is hot, add the marinaded oyster mushrooms. Cook them on one side until golden, then flip them halfway through to cook the other side evenly.Toast the Bagel
Slice the bagel in half and spread butter on the cut side. Place each half, buttered side down, on a hot griddle pan. Toast until golden and lightly crisp, flipping halfway through for even browning.Assemble the Bagel
On the bottom half of the toasted bagel, layer the cooked oyster mushrooms. Spoon over a generous amount of the coleslaw and spread evenly. Place the top half of the bagel on to close.Wrap for Takeaway
For a perfect picnic or takeaway, use a Season Beeswax Wrap — a reusable, breathable alternative to cling film or aluminium foil. Place the bagel in the centre of the wrap and fold it tightly all around to seal.
