Oyster Mushroom Curry Salad Sandwich

Watch How to Make it Here

This recipe starts at 00:27

We love to make and enjoy curries, and for this recipe we created a spreadable curry that you can enjoy on a sandwich! The recipe was inspired by a spread we kept seeing at Dutch supermarkets called "kip kerrie". The traditional spread uses chicken, so instead we've called on the naturally meaty texture of mushrooms. The lightly caramelised 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.


Oyster Mushroom Curry Salad Sandwich

Recipe PDF

▸ ▹ Vegan, gluten-free, nut-free, soy-free

Servings: 2 Prep Time: 5 min Cook Time: 10 min Total Time: 15 min


1 tsp (5 mL) olive oil

1 garlic clove, minced

½ shallot, finely chopped

2 cups (150 g) oyster mushrooms

⅛ tsp salt

½ tsp ground cumin

½ tsp ground coriander

¼ tsp ground ginger

⅛ tsp ground black pepper

½ cup (100 g) canned pineapple pieces, cut in ½ inch (1 cm) cubes

2 Tbsp (30 g) vegan mayo

2 Tbsp (30 g) unsweetened plant-based yogurt

1 tsp (4 g) curry powder

1 tsp (5 g) dijon mustard

4 slices bread, toasted (GF if desired)

1 tomato, sliced

2 large lettuce leaves

1 stalk green onion, thinly sliced


  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 one 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 air-tight container in the fridge for up to 3 days.


Did You Try This Recipe?

Let us know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes

❤ Sadia

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