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Home » Recipes » Burgers & Sandwiches

Fried Oyster Mushroom Po' Boy Sandwich

Modified: Dec 5, 2024 · Published Jun 13, 2022 · by Jacqueline Piper · 2 Comments · This post may contain affiliate links. Read our privacy policy.

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A sandwich filled with mushrooms, lettuce and tomato, on a wood platter.
A sandwich filled with mushrooms, lettuce and tomato, on a wood platter.
A sandwich filled with mushrooms, lettuce and tomato, on a wood platter.

Fried Oyster Mushroom Po' Boy Sandwiches | Soft French bread is the base for crispy fried oyster mushrooms, fresh strips of lettuce, juicy pickles and tomatoes, and a tangy, creamy remoulade like sauce.

A sandwich filled with mushrooms, lettuce and tomato, on a wood platter.
Jump to:
  • So what is a po' boy sandwich?
  • My po' boy sandwich recipe
  • Ingredients
  • Instructions
  • Top Tip
  • Substitutions
  • Storage
  • FAQs
  • Recipe

So what is a po' boy sandwich?

Origin of the name

From my research, a Po' Boy is a traditional sandwich from the southern United States, Louisiana to be specific. The sandwich was originally fed to striking streetcar drivers as a show of support by the owners of a restaurant in New Orleans in 1929.

Typical ingredients in a po' boy sandwich

A po' boy is served on fresh french bread loaves with a choice of meat or fish (oyster po' boys are very common), lettuce, tomato and pickles and mayonnaise.

A sandwich filled with mushrooms, lettuce and tomato, on a wood platter.

My po' boy sandwich recipe

I've been dreaming of making a po' boy since I had my first one in Florida at an authentic little shop that isn't there anymore. The taste of the fresh soft bread with a little tug in the dough and thin and crackly crust, the tangy spiced remoulade sauce, and the grill-seared, spiced and charred shrimp will live forever in my taste buds.

But the restaurant is gone and I'm left to my own devices to try to replicate that delicious sandwich. This fried oyster mushroom po' boy sandwich brings back all those memories, it's pretty fantastic.

For my oyster mushroom po' boy I still go with the French style bread loaves, as well as the lettuce tomato and pickles. BUT! the po' boy I had was served with the most delectable remoulade sauce.

The day I first made this sandwich for testing, I used what I had in the house for the sauce, and I really liked it so I didn't mess with it further. I didn't add hot sauce to mine and instead went with gochugaru, a Korean red pepper flake. Read more below about the ingredients.

Also, I eat a mostly vegetarian diet and I think fried oyster mushrooms are 100% perfect for this recipe, but you can of course use meat if you prefer. Cajun-style grilled chicken or shrimp would be fantastic.

A sandwich filled with mushrooms, lettuce and tomato, on a wood platter.

Ingredients

About the ingredients for this recipe. See the recipe card below for exact amounts.

  • oyster mushrooms: This is the filling for this sandwich, as a plant based nod to the classic oyster po' boy. My grocery store sells oyster mushrooms in 100 gram packages so that is what I'm using. This will make enough for 2 footlong sandwiches, so about 4 servings, depending on bread size and appetites. You can double or triple the entire recipe.
  • all-purpose flour and cornstarch: To make a batter. The cornstarch helps the batter crisp.
  • gochugaru pepper flakes: I get this at my local Asian grocery, they are Korean red pepper flakes. I use this because it's what I have on hand, I have a giant bag. You can substitute for the same amount of hot sauce (once the water is added) or a cajun seasoning.
  • spices: Onion powder, garlic powder and paprika - this is to flavor the batter. Use your favorite spices. I've also tried this recipe with ½ teaspoon of Old Bay seasoning and it was really good, but I wanted to list more common spices. I use kosher salt. If using table salt, use half the amount called for.
  • cold water: use very cold water (you can ice it) in the batter helps the batter get super crispy when it hits the hot oil.
  • panko bread crumbs: I prefer panko crumbs to regular bread crumbs because they are bigger, flakier and lighter so they fry up super crispy.
  • bread: french style sub buns are typical for this. The dough has a higher water content, resulting in a fluffy bread with a thin crackly crust.
  • toppings: I go for the typical toppings which are romaine lettuce, sliced tomato, and pickles.
  • sauce: Mayo is typical for this sandwich but I make an almost remoulade sauce which is what I had on my first ever po' boy sandwich and it's just what I like. Use whatever sauce makes you happy.

Instructions

Prep Tips

  • make the batter for the mushrooms
  • wipe the mushrooms and cut the base of the stems off
  • slice tomatoes and prep the lettuce (you can do whole leaves or shred it)

For this sandwich, you'll start off by making my Fried Oyster Mushrooms recipe. I'll tell you everything you need to know here, but if you want more details and a video, go read that blog post.

Stirring a remoulade sauce.
  1. First, make the remoulade sauce by mixing together the mayo, pickles, lemon juice, mustard and spices.
cutting the stem off of oyster mushrooms with scissors.
  1. Prep the mushrooms by wiping them and cutting the base of the stems off.
Mixing a spiced batter for oyster mushrooms.
  1. Make the batter by combining the dry ingredients with cold water.
breading oyster mushrooms.
  1. Batter and bread the mushrooms.
frying oyster mushrooms.
  1. Fry the mushrooms for about 2 minutes per side in a skillet.
Remoulade sauce on a long sub bun.
  1. To assemble the sandwich first spread the sauce on both sides of the bun.
Lettuce on a long sub bun.
  1. Add the lettuce. I use the tops of romaine leaves.
Tomato and lettuce on a long sub bun.
  1. Add the tomato slices and season them with salt and pepper.
Fried oyster mushrooms on a long sub bun.
  1. Layer in the fried oyster mushrooms.
Pickles on a long sub bun.
  1. Next, add the pickles slices.
Finished mushroom po boy sandwich from the top.
  1. Now, close the sandwich up. I separate the bread at this time because the sandwich is usually too full to just fold the top over.
Cross section on a mushroom po' boy sandwich.
  1. Cut the sandwich in half, using a serrated knife and you're ready to eat!

Top Tip

You can wrap the whole sandwich in parchment paper first to make it easier to cut. Twist the end of the parchment paper in opposite directions so it holds and then cut with a serrated knife. This helps keep everything in and is perfect if you're taking this sandwich on the go.

A sandwich filled with mushrooms, lettuce and tomato, on a wood platter.

Substitutions

✔ This Oyster Mushroom Po' Boy sandwich is vegetarian.

> To make this sandwich vegan, use a vegan mayonnaise in the remoulade sauce.

> Try using a different mushroom if you like.

> Top the sandwich with your favorite sandwich toppings and sauce.

Storage

I would make this sandwich as needed. You can make the mushrooms slightly ahead of time and bake them again to warm them at 350°F (175°C) for about 10 minutes, but they are best fresh, like most fried foods.

A sandwich filled with mushrooms, lettuce and tomato, on a wood platter.

More recipes like this

  • Fried Oyster Mushrooms
  • Turkey Pesto Sandwich on Focaccia
  • Vegetable Grilled Cheese Sandwich
  • Feta and Spinach Grilled Cheese Sandwich
  • Pizza Grilled Cheese Sandwich
  • Caprese Grilled Cheese Sandwich

FAQs

What do oyster mushrooms taste like?

Oyster mushrooms have a mild and earthy flavor and a chewy, sort of meaty texture.

Recipe

A sandwich filled with mushrooms, lettuce and tomato, on a wood platter.
5 from 3 votes

Fried Oyster Mushroom Po' Boy Sandwiches

Author : Jacqueline Piper
Prep Time: 20 minutes minutes
Cook Time: 4 minutes minutes
Assemble Time: 2 minutes minutes
Total Time: 24 minutes minutes
Servings: 4 ½ sandwiches
Rich, fried oysters mushrooms tucked into soft buns, topped with lettuce, tomato, pickles and a remoulade like sauce.
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Ingredients
  

For the Mushrooms

  • 100 grams oyster mushrooms wiped clean and stems trimmed
  • ½ cup all-purpose flour
  • 1 tablespoon cornstarch
  • ¼ teaspoon gochugaru pepper flakes or red pepper flakes
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika
  • ½ teaspoon kosher salt
  • ½ cup cold water
  • ¾ cups Panko breadcrumbs

Remoulade Sauce:

  • ½ cup mayo or use vegan mayo
  • 1 tablespoon chopped pickles
  • 1 tablespoon mustard yellow or grainy
  • 1 teaspoon lemon juice
  • 1 teaspoon gochugaru pepper flakes or cajun seasoning, or hot sauce

For the sandwich

  • 2 foot long french style buns
  • lettuce
  • tomato sliced
  • pickles sliced
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Instructions

For the Mushrooms

  • Mix the flour, cornstarch, spices and salt together. Slowly whisk in water until you have a thick batter with the consistency between pancake batter and cake batter.
  • Add panko to a bowl. Ready a plate.
  • Once by one dip the mushrooms into the batter and then into the bread crumbs. It's easiest to keep one 'dry hand' and one 'wet hand.
  • Heat oil in a large skillet over medium to medium high heat. Fry the mushrooms for about 2 minutes per side or until golden brown. It might take 2-3 batches.
  • Place fried mushrooms on a cooling rack (with holes) and sprinkle with kosher salt.

Make the sauce

  • Mix together all of the sauce ingredients in a small bowl.

Assemble the sandwich

  • Make the sandwich: Spread the sauce on both sides of the bun. Add lettuce and then tomato. Season the tomato with salt and pepper.
    Next add the fried mushrooms and the pickles. Close the sandwich, cut in half and then serve.

Equipment

  • Parchment paper
  • Large Non-stick frying pan

Notes

This sandwich is vegetarian.
To make this sandwich vegan, use vegan mayo.
Try a different mushroom if you don't want to use oyster mushrooms. 
Use whatever toppings, bread and sauce you prefer.
Storage:
I recommend making this sandwich as needed. If you make the oyster mushrooms ahead of time, you can reheat them in the oven at 350°F (175°C) for about 10 minutes, but they are best fresh.

Nutrition

Serving: 0.5sandwich | Calories: 453kcal | Carbohydrates: 52g | Protein: 10g | Fat: 23g | Fiber: 5g | Sugar: 4g

Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.

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A sandwich filled with mushrooms, lettuce and tomato, on a wood platter.

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A sandwich filled with mushrooms, lettuce and tomato, on a wood platter.

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Comments

    5 from 3 votes (2 ratings without comment)

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  1. Drew says

    November 15, 2024 at 6:23 pm

    Made this as written, except I deep-fried the mushrooms at 350˚ for 3 mins instead of pan-frying. Absolutely fantastic - exactly what I hoped it would be! The coating on the mushrooms cooked up beautifully crisp and the remoulade was delicious!

    Reply
    • Jacqueline Piper says

      November 16, 2024 at 7:07 am

      I'm glad to hear the mushrooms worked well deep-fried, thanks for the notes on the temperature timing. So glad you enjoyed this, thanks for taking the time to comment Drew!

      Jacqueline

      Reply
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