Oyster Mushroom Po’ Boy

Oyster Mushroom Po' Boy

What did I do with my homegrown oyster mushrooms? I made a po’ boy, of course.

I’ve wanted one ever since I heard Disneyland had a veggie po’ boy. Never got around to trying it there but after making Baked King Trumpet Mushroom Calamari, I figured I could do the same thing but with oyster mushrooms.

Oyster Mushroom Po' Boy

Baked instead of fried, it has all of the goodness of being crispy without the oily mess. It’s best on a soft bread, I went with a baguette on the first go around and it’s much too hard of a bread (everything just squished out).

I also kept it simple with a very basic aioli, just smashed garlic mixed with vegan mayo and added a little bit of lettuce. So good.

If you’re thinking about giving the oyster mushroom growing kit a try, the folks at BTTR have kindly offered a 20% discount, just enter the coupon code: Chow20.

Happy Fat Tuesday!

Oyster Mushroom Po’ Boy
Makes one sandwich

Baked Oyster Mushrooms
4 ounces oyster mushrooms, cleaned and separated (slice the bigger mushrooms)
1 teaspoon extra-virgin olive oil
Freshly squeezed juice from 1/2 small lemon
Pinch of sea salt
2 tablespoons water
1 tablespoon ground flax meal
1/2 cup panko breadcrumbs
1 tablespoon nutritional yeast
1 teaspoon smoked sweet paprika
1/4 teaspoon onion powder

Combine the olive oil, lemon juice and a generous pinch of salt in a mixing bowl. Add the mushrooms and toss, leave to marinate for about 30 minutes.

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Mix together the water and flax meal in a small bowl and let stand for a few minutes until the mixture becomes slimy and somewhat sticky. In a separate plate or pan, combine the breadcrumbs, spices and salt to taste.

Dip a mushroom piece into the flax seed wash and then into the breadcrumbs, covering well. Place on the baking sheet in a single layer.

Bake for 10 minutes, flip over the mushrooms and bake another 5 minutes on the other side until crispy.

Sandwich Assembly
1 garlic clove
Vegan mayonnaise
1 soft-crusted loaf of bread
Shredded romaine lettuce

To make the aioli, mince and mash the garlic to a paste. Mix in the mayonnaise.

Slice the bread along one side, leaving the other side hinged. Spread the aioli on each side. Pile the lettuce on the bottom and top with the mushrooms. Serve immediately.

Related Posts
Growing BTTR Mushrooms
Baked King Trumpet Mushroom Calamari


  1. says

    That looks so delicious! I certainly have to try this (even if I don’t grow my own mushrooms).
    How long does it take till the first harvest? I’m tempted …

  2. says

    That picture is so good it is almost taste o vision! Mmmm. Going to try this at the weekend. Roll on Saturday!

    p.s I’m from the UK and curious to know what the name Po’Boy comes from?


  3. says

    How creative, and surprisingly authentic-looking! I do love me some mushrooms, especially when you don’t have to actually fry them, so I’ve got to try this.

  4. Cassie says

    I have been craving a Vegan po’ boy sandwich since I went Vegan 9 months ago! Thaaaank you. Can’t wait to try this.

  5. says

    This is exactly what I want right now. If only I had the ingredients on hard. It looks so perfectly crispy and delicious. I’m adding this to my list of recipes to try a.s.a.p.

  6. Loraine says

    I made this yesterday and it was wonderful. The coating was crunchy and flavorful and the marinated mushrooms were succulent and smooth. I couldn’t be happier with this recipe. Thank you.

  7. chow says

    Thanks everyone for your comments! :-)

    Torwen – It takes about a week or so before the pinheads appear and then after that, it grows very fast.

    India-leigh – Apparently the name comes from its humble New Orleans origins. A restaurant in 1929 served workers on strike the sandwiches and called the strikers “poor boys” and so the sandwiches became known as “po’ boy”.

  8. says

    Oh my..l.this looks seriously INSANELY good! I cant say that I grew my own mushrooms (that is awesome though!), but I can say that this looks like a MUST make! Great job!

  9. Cassie says

    I made these tonight and they were so yummy! I know it’s cruel, but I have been craving a po’ boy sandwich since I becambe Vegan 9 months ago. I have faith that anything can be made into a vegan or faux version which will be better enjoyed than the original, so when I found this recipe, the cravings for this sandwich replaced my craving for a real po’ boy and I’ve been looking all over for oyster mushrooms since then.

    Today I went to the farmers market for some Afghan bolanis and asparagus (though I spent $60 while there, of course) and I bought a case of oyster mushrooms specifically to try out your recipe. I didn’t have the nutritional yeast or the flax meal, so for the wet mixture I used corn starch, water and a little soy milk. The marinade was so good that all it took was a quick dip in the wet mixture for the dry mixture to stick pretty well to the mushrooms. These were great and we have many rolls and leaves of romaine left over, so I think next time I’ll commit and buy the large case of oyster mushrooms. Thank you for this recipe!

  10. says

    Awesome post! Kai here from Back to the Roots with the mushroom kits, and I just wanted to add that we’re growing our team in a bunch of cities like NYC, DC, Atlanta, Chicago, and Miami so drop me a line if you’re interested: kai@backtotheroots.com

    Thanks for all the support ChowVegan!

  11. Jessi says

    This was delicious! I didn’t have nutritional yeast and it still turned out incredibly flavorful (especially with the right condiments). Thanks for sharing!


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