Fried Oyster Mushroom Po' Boy Sandwiches

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

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5 from 3 votes

Fried Oyster Mushroom Po' Boy Sandwiches

Rich, fried oysters mushrooms tucked into soft buns, topped with lettuce, tomato, pickles and a remoulade like sauce.

Prep Time20

Cook Time4

Assemble Time2

Total Time24

Course: Main Dish

Cuisine: Southern United States

Servings: 1/2 sandwiches

Calories: 453kcal

Author: Jacqueline Piper

Equipment

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

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.

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