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Oyster Mushroom Po’Boys

Oyster Mushroom Po’Boys

Cost $20, save $10

Source: Recommended by CookPal

  • 15 Min
  • 4 Servings
  • $20

INGREDIENTS

  • Main

    • 6 ounces oyster mushrooms
    • 1 tablespoon vegetable oil
    • 1 tablespoon lemon juice
    • 🧂 1/2 teaspoon salt
    • 🥛 1/4 cup milk
    • 3/4 cup cornmeal
    • 3/4 cup all-purpose flour
    • 2 teaspoons Cajun seasoning
    • 3/4 teaspoon ground black pepper
    • 1/2 cup remoulade sauce
    • 🍅 1 large tomato
    • 1 cup shredded lettuce

STEPS

1

Pour oil to a depth of 1 inch in a large deep, heavy-bottomed skillet or pot (preferably cast-iron) or a deep fryer; heat oil to 350°F (175°C). You’ll need about 4 cups of oil.

2

Toss together oyster mushrooms, 1 tablespoon vegetable oil, lemon juice, and 1/4 teaspoon salt in a medium bowl. Let stand for 15 minutes. Add plant milk; toss to coat.

3

Meanwhile, whisk together cornmeal, flour, Cajun seasoning, black pepper, and remaining 1/4 teaspoon salt in a shallow dish.

4

Working in batches, dredge the mushrooms in the cornmeal mixture, shaking off excess. Transfer to a wire rack.

5

Working in batches, fry the mushrooms until deep golden brown, 3 to 4 minutes. Transfer to a paper towel-lined plate. Sprinkle mushrooms with additional salt if desired.

6

Spread remoulade sauce on hoagie buns. Top them with tomato slices, shredded lettuce, and fried mushrooms. Serve immediately with lemon wedges.

NUTRIENTS

Per 1 serving

🔥

795

Calories

  • 19
    Protein
  • 117
    Carbs
  • 29
    Fats

💡 For extra crunch, double-coat the mushrooms by dipping them back in the milk before dredging in cornmeal mixture again.Prepare toppings in advance to save down time during the recipe.Serve while fried mushrooms are hot for best texture and flavor.