Battered and baked blue oyster mushrooms are boldly spiced with Old Bay seasoning and tucked into toasted French bread along with crispy green lettuce, thick slices of tomato, pickles and a tangy remoulade sauce. One bite of these Vegan Mushroom Po’boys and you will be transported back to the Gulf Coast. These po’boys are so good, your guests won’t even realize that they’re vegan.
Thank you for reading this post, don't forget to subscribe!To make these po’boys, set up your assembly line. First, clean 20 ounces of blue oyster mushrooms and break the larger of pieces into bite-sized chunks. Set aside. Next, grab three bowls. Add 1 cup of all purpose flour plus 2 teaspoons of Old Bay seasoning to the first bowl, one cup of hemp milk to the second bowl and 2 cups of panko plus 2 teaspoons of Old Bay seasoning to the third bowl.
Working in batches, dredge the oyster mushrooms into the flour mixture. Next dip the mushroom in the hemp milk, then cover the mushrooms in panko being sure to fully coat the entire mushroom and all its nooks and crannies. Place the coated mushrooms on a wire rack that has been placed overtop of a baking sheet. Repeat until all mushrooms have been battered. Bake the mushrooms at 400 deg F for 20 minutes or until golden brown.
While the mushrooms bake, make the remoulade sauce by mixing together 2 tablespoons of finely chopped scallions, ½ cup of vegan mayonnaise, 1 tablespoon of hot sauce (I prefer Crystal hot sauce), 1 teaspoon of fresh tarragon, 2 teaspoons of fresh lemon juice, ¼ teaspoon of black pepper and 1 teaspoon of minced capers. Set aside until you are ready to build the po’boys.
To assemble the po’boys, split and toast four small (individual-sized) Italian bread loafs under the broiler until golden. If you cannot find individually-sized loaves of Italian bread, hoagie rolls or large hotdog buns can also be used. Layer each roll with lettuce, tomatoes and pickles, then top with the oyster mushrooms and a few dollops of remoulade. Serve immediately.
Vegan Mushroom Po'boys
Ingredients
- 20 ounces blue oyster mushrooms
- 1 cup all-purpose flour
- 4 tsp Old Bay seasoning, divided
- 1 cup hemp milk
- 2 cups panko
- 1 large tomato, sliced
- lettuce
- pickles slices
Remoulade Sauce
- 2 tbsp finely chopped scallion
- ½ cup vegan mayonnaise
- 1 tbsp hot sauce
- 1 tsp fresh tarragon, finely minced
- 2 tsp fresh lemon juice
- ¼ tsp black pepper
- 1 tsp capers, finely minced
Instructions
- Clean and tear oyster mushrooms into bite-sized pieces. Set aside.
- Make an assembly line. Grab three bowls. Add 1 cup of flour plus two teaspoons of Old Bay seasoning to the first bowl, the hemp milk to the second bowl and 2 cups of panko plus two teaspoons of Old Bay seasoning to the third bowl.
- Working in batches, dip the oyster mushrooms into the flour mixture, then dredge in the hemp milk. Last, roll the mushrooms in the panko making sure to coat them completely. Set the mushrooms on a wire rack that has been placed overtop of a baking sheet. Repeat until all the mushrooms are coated.
- Bake the mushrooms at 400° F for 20 minutes or until the mushrooms are golden and crispy.
- While the mushrooms bake, make the remoulade. Set aside.
- To assemble the po'boys, split and toast four mini loaves of French bread (hoagie rolls or large hot dog buns can be used as a substitute). Top each roll with lettuce, tomato and pickles and then the mushrooms. Dollop the po'boys with generous amounts of remoulade sauce. Enjoy while hot.
