Vegan Buttermilk Fried Mushroom Sandwiches

1 Cut the stem out of the Mushrooms, and make sure they are flat-ish. If they have a large curve on the edge. Trim some of the edge so they are flat. 
2 Then whisk together the almond milk and apple cider vinegar. Let sit for a few minutes until it begins to curdle, making vegan buttermilk. 
3 Next, In a medium sized mixing bowl, combine the flour, corn starch, salt,garlic and pepper. Then pour the vegan "buttermilk" into the dry mixture. Whisk until fully combined and lump free. 
4 Now, begin heating the oil on medium high in a large skillet. You want about 1/2 an inch of oil in the pan. Once the oil is hot, dip a mushroom into the batter. Coating completely. 
5 Then, gently place into the hot oil. Fry on one side until it is nice and brown, it will take 2-3 minutes. Then flip the mushroom and fry on the other side for a few more minutes until the whole mushroom is brown and crispy. 
6 Repeat this process with all the mushrooms. Place them on a paper towel and sprinkle with a little more salt. 
7 Make the mayo, by whisking together the vegan mayo, agave and hot sauce. 
8 Put together the sandwiches. A little mayo on a bun, then mushroom, cabbage or greens, then more mayo. Serve immediately!