Mushroom Po’ Boys ~
Hearty and satisfying Louisiana-style sandwiches stuffed with crispy fried mushrooms, fresh veggies, and zesty Homemade Remoulade Sauce.
Serve with Oil and Vinegar Coleslaw and crunchy pickles on the side!
Vegan Po’ Boy Recipe
I like this recipe because the combination of flavors is downright irresistible. You’ll be transported to the heart of Louisiana, where the po’ boy sandwich was born, and where every bite is a celebration of bold, Southern flavors.
When shopping for ingredients, keep in mind that the choice of mushrooms can vary but varieties with meaty textures, such as shiitake or oyster mushrooms, work exceptionally well for this recipe.
And don’t skip the sauce! Homemade remoulade sauce takes this sandwich to the next level. Creamy and tangy, with just the right amount of zing, this sauce is a flavor powerhouse.
Additional traditional toppings may include crisp lettuce and juicy tomatoes. Pickles are another popular addition. Personally, I don’t care for them on the sandwich but do enjoy them on the side.
Ingredients for Mushroom Po’ Boys
You will need the following:
For the Remoulade Sauce:
- 1/4 cup vegan mayonnaise
- 1 tablespoon dill relish
- 1 tablespoon whole-grain Dijon mustard
- 1 1/2 teaspoons chili sauce
- 1/4 teaspoon garlic minced
- 1/8 teaspoon onion powder
- 1/8 teaspoon ground black pepper
- 2 teaspoons parsley finely chopped
- 2 teaspoons scallions finely chopped
For the Mushrooms:
- 1 cup oat milk, or other mild-flavored plant milk, such as unsweetened almond milk
- 1 tablespoon lemon juice
- 1 1/2 cups cornmeal
- 1/4 cup all-purpose flour
- 1 tablespoon Creole seasoning
- 1 teaspoon salt
- 1 cup vegetable oil
- 10 ounces shiitake or oyster mushrooms, sliced
For the Po’ Boys:
- 4 sub rolls, split lengthwise and lightly toasted
- 2 cups iceberg lettuce, shredded
- 2 Roma tomatoes, sliced
How to Make Mushroom Po’ Boys
For the Remoulade Sauce:
STEP ONE: In a medium bowl, whisk together the mayonnaise, dill relish, whole grain mustard, chili sauce, garlic, onion powder, and ground black pepper. Stir in the parsley and scallions. Adjust seasoning to taste then cover and refrigerate until ready to serve.
For the Mushrooms:
STEP TWO: In a medium bowl, whisk together the oat milk and lemon juice. Add the mushrooms and toss to coat. Set aside to marinate for 5 minutes. In a second medium bowl, combine the cornmeal, flour, Creole seasoning, and salt and set aside.
STEP THREE: In a large, deep skillet, heat the vegetable oil over medium-high heat to 350°F.
STEP FOUR: Working in batches, dip the wet mushrooms into the cornmeal mixture then into the hot oil. Fry for 2-3 minutes, until golden and crisp. Transfer to a paper towel-lined plate to drain excess oil from the mushrooms.
For the Po’ Boys:
STEP FIVE: Spread remoulade onto toasted sub rolls. Layer with shredded lettuce, fried mushrooms, and tomato slices, then serve.
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Mushroom Po’ Boys
Ingredients
- 1/4 cup vegan mayonnaise
- 1 tablespoon dill relish
- 1 tablespoon whole-grain Dijon mustard
- 1 1/2 teaspoons chili sauce
- 1/4 teaspoon garlic minced
- 1/8 teaspoon onion powder
- 1/8 teaspoon ground black pepper
- 2 teaspoons parsley finely chopped
- 2 teaspoons scallions finely chopped
- 1 cup oat milk or other mild-flavored plant milk, such as unsweetened almond milk
- 1 tablespoon lemon juice
- 1 1/2 cups cornmeal
- 1/4 cup all-purpose flour
- 1 tablespoon Creole seasoning
- 1 teaspoon salt
- 1 cup vegetable oil
- 10 ounces shiitake or oyster mushrooms sliced
- 4 sub rolls split lengthwise and lightly toasted
- 2 cups iceberg lettuce shredded
- 2 Roma tomatoes sliced
Instructions
For the Remoulade Sauce:
- In a medium bowl, whisk together the mayonnaise, dill relish, whole grain mustard, chili sauce, garlic, onion powder, and ground black pepper. Stir in the parsley and scallions. Adjust seasoning to taste then cover and refrigerate until ready to serve.
For the Mushrooms:
- In a medium bowl, whisk together the oat milk and lemon juice. Add the mushrooms and toss to coat. Set aside to marinate for 5 minutes. In a second medium bowl, combine the cornmeal, flour, Creole seasoning, and salt and set aside.
- In a large, deep skillet, heat the vegetable oil over medium-high heat to 350°F.
- Working in batches, dip the wet mushrooms into the cornmeal mixture then into the hot oil. Fry 2-3 mniutes, until golden and crisp. Transfer to a paper towel-lined plate to drain excess oil from the mushrooms.
For the Po’ Boys:
- Spread remoulade onto toasted sub rolls. Layer with shredded lettuce, fried mushrooms, and tomato slices, then serve.
Cindy
One of my all time favorites!
Nancy
Delicious use of mushrooms for po boy! So yummy and full of flavour.