Thinly slice <quantity>1</quantity> small fennel bulb

Thinly slice <quantity>½<unit>bunch</unit></quantity> of chives

Add the chopped chives and fennel to a bowl

Add the juice of <quantity>½</quantity> lemon

Mix to combine all the ingredients

Cut off the toughest part of the stem from <quantity>160<unit>g</unit></quantity> of oyster mushrooms, being careful to keep them together. Cut in half lengthwise

Season both sides of each half with salt do taste

Add <quantity>2<unit>tbsp</unit></quantity> of all-purpose flour to a recipient and coat the mushrooms in it

Add <quantity>1</quantity> beaten egg to another recipient and dip the floured mushroom on both sides until fully coated

Transfer the mushroom to a recipient with <quantity>4<unit>tbsp</unit></quantity> of panko and rub to completely bread it

Preheat ⅓ of a pot with vegetable oil over medium-high heat. Dip the mushrooms, one at a time, and fry until golden brown

Cut <quantity>4<unit>slices</unit></quantity> of japanese milk bread

Spread <quantity>½<unit>tbsp</unit></quantity> of butter over one side of each bread slice

Place the slices, butter side down, in a skillet over medium-high heat and toast until golden brown. Remove from heat

Spread <quantity>1<unit>tbsp</unit></quantity> of mayonnaise on the untoasted side of each slice of bread

Add half of the fennel salad to one of the slices

Top it with a fried mushroom. Season with salt to taste and top it with the other slice of bread

Cut it in half and plate it. The mushroom sando is ready

Pair it with your favorite cocktail and enjoy!