Mushroom Po' Boys

Louisiana-style sandwiches stuffed with crispy fried mushrooms, fresh veggies, and zesty homemade remoulade sauce.

5 from 4 votes

Course: Dinner, Lunch

Cuisine: American, Southern

Keyword: 30 minutes or less, dairy free, sandwiches, Southern, vegan, vegetarian

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings:

Calories: 577kcal

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

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.

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.

Spread remoulade onto toasted sub rolls. Layer with shredded lettuce, fried mushrooms, and tomato slices, then serve.

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