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Vegetarian Oyster Mushroom Po Boy Sandwich – vegetarian recipe
Stav Kogan

Vegetarian Oyster Mushroom Po' Boy Sandwich

A plant-based take on the classic Louisiana Po' Boy, featuring crispy, panko-crusted oyster mushrooms piled high on a soft sub roll with all the traditional fixings. A bold, spicy, and satisfying NOLA experience.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings: 2 serving
Calories: 485
Ingredients Method Nutrition

Ingredients
  

  • (Serves 2)
  • 8 ounces (225 g / 7.9 oz) oyster mushrooms, trimmed and cut into bite-sized pieces
  • 3 tablespoons (45 ml / 1.5 fl oz) extra-virgin olive oil, divided
  • Salt and freshly ground black pepper, to taste
  • ¾ cup (75 g / 2.65 oz) panko (Japanese) bread crumbs
  • ½ teaspoon (2 g / 0.07 oz) Old Bay seasoning
  • 2 (6-inch / 15cm) sub rolls
  • 2 tablespoons (30 g / 1.06 oz) soy mayonnaise
  • 3 romaine lettuce leaves, cut crosswise into ¼-inch strips
  • 1 large ripe tomato, sliced
  • Tabasco or other hot sauce, to taste
  • For a richer flavor, lightly toast the inside of the sub rolls in the skillet before spreading the mayonnaise.
  • Create a quick remoulade sauce by mixing the mayonnaise with a dash of hot sauce, a squeeze of lemon juice, and a pinch of smoked paprika.
  • Gently press the panko onto the oiled mushrooms with your hands to help the coating adhere better during cooking.

Method
 

  1. In a medium bowl, toss the oyster mushrooms with 1 tablespoon (15 ml / 0.5 fl oz) of the olive oil.
  2. Season generously with salt and pepper to taste.
  3. Add the panko bread crumbs and Old Bay seasoning to the bowl.
  4. Toss gently until the mushrooms are evenly and thoroughly coated.
  5. Heat the remaining 2 tablespoons (30 ml / 1 fl oz) of oil in a large skillet over medium heat.
  6. Once shimmering, carefully add the coated mushrooms in a single layer.
  7. Cook for 5-7 minutes, turning occasionally, until the mushrooms are golden brown and crispy on all sides.
  8. Remove from the heat and set aside.
  9. Split the sub rolls in half lengthwise.
  10. Spread the cut sides of both halves with the soy mayonnaise.
  11. To assemble, line the bottom half of each roll with the shredded lettuce.
  12. Arrange the tomato slices on top, followed by the crispy oyster mushrooms.
  13. Sprinkle with Tabasco to your desired level of heat.
  14. Place the top half of the rolls on, press gently, and serve immediately with extra hot sauce on the side.
  15. Don't overcrowd the pan when cooking the mushrooms.
  16. Cook in batches if necessary to ensure they get perfectly crispy, not steamed.

Nutrition

Calories: 485kcalCarbohydrates: 58gProtein: 14gFat: 22g

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