Make Oyster Mushroom Po’Boys Recipe (Fun, Healthy and Delicious)

In this vegetarian spin on a po’ boy sandwich, the meat is replaced with oyster mushrooms that have been breaded and baked. They are entertaining, beneficial, and simply mouthwatering.

Although the majority of the content on this blog is focused on maintaining a healthy lifestyle, I cannot deny the fact that I occasionally indulge in fried meals.

Even though it’s a “sometimes food,” fried oysters and shrimp are some of my absolute favorites to eat.

That is, up until now, since these baked oyster mushrooms are every bit as crunchy, meaty, and scrumptious as anything that is fried. They are simple to prepare, they are good for you, and there is no nasty fried oil involved in the process.

If you only prepare one recipe during the summer, make sure it’s this one. I’ll just come right out and say it.

When stuffed into a tender baguette with some of Sir Kensington’s Dijonnaise, these mushrooms produce a flavor that is out of this world.

The Dijonnaise is fresh, sour, and just a touch peppery, making it the ideal condiment to serve alongside the mushrooms.

What to Do with Oyster Mushrooms When Making Po’Boys!

To begin, place the mushrooms in a bowl of marinade for a few minutes, and then proceed to bread them using a mixture of cornmeal, panko, and hemp seeds that have been seasoned.

These have a wonderful crunch to them because of the hemp seeds, which also contribute a little bit of protein to the overall package.

Then, coat each mushroom in a mixture of ground flax seed and water to ensure that the breading will adhere. You could also use an egg white, but after trying both, I found that the flax performed better and tasted better.

This indicates that these mushrooms on their own do not include any animal products… However, I guarantee that nobody will find out because they are so delicious.

Cook the mushrooms in the oven until they have a golden brown color and a crispy texture. After that, finish by adding a few drops of fresh lemon juice on top.

Put some tomatoes, pickles, arugula, and mayonnaise on some bread, and then stuff the meatballs in there. Then dig in!

Variations on Recipes Utilizing Oyster Mushrooms

I would strongly suggest spreading some Sir Kensington’s Dijon mustard on your sandwich if you follow a vegan diet. (Or, to make a creamy sauce, combine a little vegan mayonnaise with the Dijon mustard).

Whole Foods is where I get my Sir Kensington’s condiments, but you may click on this link to locate a retailer in your area that sells their products. I adore the natural ketchup and mayonnaises that they sell as well.

Po’ Boys with Oysters and Mushrooms

One of my go-to recipes using oyster mushrooms is this delicious take on a classic sandwich. The mushrooms that have been marinated, breaded, and baked have a wonderfully crisp texture, and they deliver a flavorful punch.

Ingredients

For the mushrooms:

• 3 cups loosely packed oyster mushrooms
• drizzle of olive oil
• drizzle of rice vinegar
• 1½ tablespoons ground flaxseeds + 4 tablespoons water
• ⅓ cup cornmeal
• ⅓ cup panko bread crumbs
• 2 tablespoons hemp seeds
• 1 teaspoon Old Bay seasoning
• ¼ teaspoon cayenne
• Sea salt and freshly ground black pepper

For the sandwiches:

• 4 5-inch pieces of baguette
• Sir Kensington’s Dijonnaise
• A few handfuls of arugula
• Sliced tomatoes
• Pickles
• Lemon wedges

Instructions

1. To carefully wipe the mushrooms, use a towel that has been dampened. After removing the tougher portions of the stems (the softer stems can be left in), place the mushrooms in a bowl of a suitable size. Drizzle with olive oil, then drizzle with rice vinegar, and season with a little bit of salt. Toss everything gently, then set it aside to marinate.
2. Prepare a baking sheet by lining it with parchment paper and preheating the oven to 450 degrees Fahrenheit.
3. Combine the ground flaxseed and water in a low-volume container using a stirring motion.
4. Cornmeal, panko, hemp seeds, Old Bay seasoning, cayenne pepper, and a few pinches each of salt and pepper should be mixed together in a small basin. The breading mixture should be poured onto a plate.
5. To bread the mushrooms, first dip each one into the flax mixture, allowing some of the excess to drip off, then set each mushroom on the breading dish and lightly coat it with the breading. Repeat this process for each mushroom. When you are getting close to the end of the process, if you are running out of flax or if you have smaller pieces of mushrooms, scrape the remaining flax in the mushroom bowl, toss, then add in the remaining breading and toss to coat. If you have smaller pieces of mushrooms, scrape the remaining flax in the mushroom bowl on top of the smaller pieces of mushrooms.
6. Bake for a further 10 to 12 minutes, or until the edges are crisp and golden brown. Once removed from the oven, freshly squeezed lemon juice should be applied to the mushrooms.
7. Put together the sandwiches by spreading the buns with mayonnaise and filling them with arugula, tomato slices, and pickles. To accompany the dish, place lemon wedges on the side.

Notes

If you do not have any Old Bay Seasoning on hand, you can make a suitable alternative by mixing together the smoked paprika, onion powder, ground black pepper, and celery salt.