Description
This Crispy Oyster Mushroom Po’ Boy is a delicious plant-based twist on the classic New Orleans sandwich. Golden-fried oyster mushrooms are packed into a soft French roll with Cajun remoulade, fresh tomatoes, onions, and shredded lettuce for the ultimate crispy, flavorful bite. A must-try for sandwich lovers!
Ingredients
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Vegetable oil, as needed, for frying
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1/2 cup all-purpose flour
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1/2 cup cornstarch
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Kosher salt, to taste
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Freshly ground black pepper, to taste
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1 pound oyster mushrooms, cleaned and pulled apart
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2 large French rolls, split lengthwise
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1/4 cup Cajun-style remoulade (see our Cajun Remoulade Sauce recipe)
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1 large beefsteak tomato, sliced
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1/4 cup thinly sliced sweet onion
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1 1/2 cups shredded iceberg lettuce
Instructions
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Add enough oil to a heavy-bottomed pot or Dutch oven to reach 1 inch up the side. Heat oil to 350°F (180°C).
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In a large mixing bowl, whisk together the flour and cornstarch. Season with salt and pepper.
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Working in batches, lightly dredge the mushroom pieces in the flour mixture, shaking off excess.
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Fry mushrooms until crispy and golden brown, about 2 minutes per batch.
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Use tongs to transfer mushrooms to a cooling rack set over a paper towel-lined baking sheet. Repeat with remaining mushrooms.
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Spread remoulade on the bottom half of each roll.
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Top with crispy mushrooms, then layer with tomato slices, onion, and shredded lettuce.
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Close the sandwich, cut in half, and serve immediately.
Notes
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For extra crunch, double dredge the mushrooms (dip in flour, then a little water, then flour again).
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Serve with extra Cajun remoulade for dipping!
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Substitute gluten-free flour for a gluten-free version.
Nutrition
- Serving Size: 1 sandwich
- Calories: 450 kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg