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.
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.
1 garlic clove
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.