I like having a non-meat option at a fleishig party for the fleishaphobic among us. These guys cook in minutes! This is also my go-to schnitzel method, and the subtle teriyaki flavor is a winner every time.
Heat half an inch (one centimeter) of oil in a frying pan. Arrange a drying rack over some paper towels.
In a small bowl, beat eggs and teriyaki sauce. Place teriyaki crumbs in a shallow plate. Dip mushrooms into egg mixture, then into the panko crumbs. Fry until browned, about three minutes on each side. Remove to the prepared drying rack and sprinkle with salt.
Slice open slider buns and spread with mayonnaise. Add lettuce and tomato slices, along with a whole fried cremini. Serve warm.
Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger