Oyster Mushroom Po Boy

finished

I was working in produce at the co op yesterday and saw these lovely Oyster mushrooms. I schemed during my whole shift on what I would do to them when I got home… and then it hit me… Oyster Mushroom Po Boys! I am very pleased with how these turned out and a perfect vegan substitute when you are craving the real thing.

OysterMushroom

remelade

I am pairing this with the Lovelife remix of AlunaGeorge’s “Best Be Believing,” because you best believing that this is a good as the real thing!

Oyster Mushroom Po Boy

(makes one po boy)

  • 2 cups of oyster mushrooms (stems removed – you can save them for a stir fry )
  • 1 teaspoon of liquid aminos
  • 1 tablespoon of seasoned rice vinegar (I used roasted garlic)
  • 2 teaspoons of lemon juice
  • 1 clove of garlic
  • 2 tablespoons of vegan mayonnaise
  • 1 teaspoon of German mustard
  • 1 teaspoon of lemon juice
  • 1 teaspoon of Sriracha
  • 2 tablespoons of bread crumbs
  • 1 1/2 tablespoons of nutritional yeast
  • Pinch of kosher salt
  • Baby kale (or spring mix)
  • Tomato
  • Long french roll or baguette

Take the oyster mushrooms and coat them in the liquid aminos, vinegar and lemon juice and set aside. While the mushrooms are marinating finely mince the garlic them mix them with the mayo, mustard lemon juice and Sriracha to make the Remoulade.

Coat the bottom of a small cast iron pan with canola oil and heat over medium heat. Mix the bread crumbs, nutritional yeast and kosher salt then dredge the marinated mushrooms in the mixture. Drop the coated mushrooms into the pan and cook on both sides until golden brown. Remove from heat and drain excess grease on a paper towel.

If using the baby kale, lovingly massage it to get rid of some of the bitterness. Slice the roll in half longways (so there are two long slices of bread) then cut down the middle (you will have four slices of bread) Put the kale, tomato, and fried mushrooms on the bread then finish with the Remoulade.

 

 

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