Fried Oyster Mushroom Po’ Boys


Remoulade Sauce:
  • ½ c vegan mayonnaise
  • 1 tsp whole grain mustard
  • 2 tsp ketchup
  • Tabasco or other hot sauce, to taste


  1. Make the remoulade: combine all ingredients in a small bowl, stir well, and set aside.
  2. Place mushrooms in a medium bowl, sprinkle with Cajun seasoning and pour buttermilk over. Toss to coat and set aside.
  3. Place cornmeal in a pie plate or large bowl and season with a pinch of salt and pepper.
  4. Heat 3-4” oil in a Dutch oven until a pinch of cornmeal bubbles and rises quickly to the top.
  5. Lift mushrooms from marinade and toss in seasoned cornmeal. Carefully lower into hot oil and fry until golden brown. Remove to a paper-towel lined plate to drain as they are done.
  6. To serve, spread baguette with remoulade, pile oyster mushrooms on top and dress with lettuce, pickles and onion. Serve with Tabasco and lemon wedges.

Leave a Reply