Oyster Mushroom Po-boy

One of our favorite recipes! This recipe is from hotforfoodblog.com. I have put the link below for anyone interested in following their blog. Let us know in the comments how your po-boy came out :)

** makes 4 large sandwiches

fried oyster mushroom marinade:

1/2 lbs oyster mushrooms (approx. 16 to 20 pieces)

2 tbsp ground flax

6 tbsp water

1 C non-dairy milk

1/4 C apple cider vinegar

2 tbsp vegan oyster sauce (or use vegan worcestershire sauce)

2 tsp garlic powder

2 tsp dried basil

1 tsp white pepper

1 1/2 - 2 C vegetable oil for frying 


1/2 C panko bread crumbs

1/4 C corn meal

1/4 C all-purpose flour

1 tsp sea salt

1 tsp cayenne

1 tsp garlic powder

1 tsp dried basil

1/2 tsp smoked paprika

1/2 tsp ground pepper

sandwich sauce:

1/2 C vegan mayonnaise

1 tbsp hot sauce

1 tbsp sweet green relish

1 tbsp pickle juice 

sandwich ingredients:

4 hoagie or kaiser rolls

2 1/2 C finely chopped romaine lettuce

3 vine tomatoes, thinly sliced

2-3 dill pickles, sliced into rounds

Mix together ground flax and water and let is sit in the fridge for 10 minutes to thicken.

Mix together non-dairy milk, apple cider vinegar, oyster sauce, garlic powder, basil, and white pepper. Add the flax mixture once thickened, and then pour the marinade over the pieces of oyster mushrooms in a large zipper bag ensuring they are well submerged. Refrigerate for 15-20 minutes.

Meanwhile mix together the breading ingredients and set aside.

You can combine the sandwich sauce ingredients together in a small dish in advance or while the mushrooms are marinating and leave in the fridge until ready to assemble.

Heat oil in a large iron skillet or heavy flat bottomed pan to 375 F just before the marinade time is up. Oil should be heated up to the right temperature just as you're about to bread the oyster mushrooms.

Remove a few oyster mushroom pieces from the marinade and place directly in the breading coating evenly on all sides using your hands. Place each piece into the hot oil and fry for 2-3 minutes, flipping half way through.

Using a pair of tongs, place the fried pieces onto paper towel to absorb excess oil.  Continue to bread the oyster mushrooms and fry in small batches. 

Cut rolls in half, spread the sauce on either side. Layer romaine lettuce, tomato slices, pickles, then fried oyster mushrooms. Serve immediately while the oyster mushrooms are still warm and enjoy!

For full recipe and video, follow the link below: