Oyster mushroom po’boys

    serves 2

    Oyster mushrooms stand in for the traditional oysters in this popular Louisiana sandwich. If panko bread crumbs are unavailable, regular dried bread crumbs may be used.
    8 ounces oyster mushrooms, trimmed and

    cut into bite-sized pieces

    3 tablespoons extra-virgin olive oil

    Salt and freshly ground black pepper

    ¾ cup panko (Japanese) bread crumbs

    ½ teaspoon Old Bay seasoning

    2 (6-inch) sub rolls

    2 tablespoons soy mayonnaise

    3 romaine lettuce leaves, cut crosswise

    into ¼-inch strips

    1 large ripe tomato, sliced


    In a bowl, toss the mushrooms with 1 tablespoon of the oil and season with salt and pepper to taste. Add the bread crumbs and Old Bay seasoning and toss gently to coat the mushrooms. Set aside.

    Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add the mushrooms and cook until golden brown all over. Remove from the heat and set aside.
    Split the rolls in half lengthwise and spread the cut sides with the mayonnaise. Line the bottom half of each roll with lettuce. Arrange the tomato slices on top, followed by the oyster mushrooms. Sprinkle with Tabasco to taste, and replace the top half of the rolls. Serve with the bottle of Tabasco on the table.