Oyster Mushroom Po’Boys Recipe

Cook Time: 15 minutes

Original recipe (1X) yields 4 servings

Ingredients

• 4 cups vegetable oil for frying, or as needed
• 6 ounces oyster mushrooms, large stems removed, cut into 1-inch pieces
• 1 tablespoon vegetable oil
• 1 tablespoon lemon juice
• 1/2 teaspoon salt, divided, plus more to taste
• 1/4 cup unsweetened plant milk
• 3/4 cup finely ground cornmeal
• 3/4 cup all-purpose flour
• 2 teaspoons Cajun seasoning
• 3/4 teaspoon freshly ground black pepper
• 1/2 cup purchased remoulade sauce
• 4 hoagie buns, split and toasted, if desired
• 1 large tomato, cut into 8 slices
• 1 cup shredded lettuce
• Lemon wedges, for serving

Directions

Step 1: Pour oil to a depth of 1 inch in a large deep, heavy-bottomed skillet or pot (preferably cast-iron) or a deep fryer. Heat oil to 350F (175C). Youll need about 4 cups of oil.

Step 2: Toss together mushrooms, 1 tablespoon oil, lemon juice, and 1/4 teaspoon salt in a medium bowl. Let stand for 15 minutes. Add plant milk and toss to coat the mushrooms evenly.

Step 3: Meanwhile, whisk together cornmeal, flour, Cajun seasoning, black pepper, and the remaining 1/4 teaspoon salt in a shallow dish.

Step 4: Working in batches, dredge mushrooms in the cornmeal mixture, shaking off the excess. Transfer dredged mushrooms to a wire rack.

Step 5: Working in batches, fry mushrooms in the hot oil until deep golden brown, about 3 to 4 minutes per batch. Transfer to a paper towel-lined plate. Optionally, sprinkle with additional salt.

Step 6: Spread remoulade sauce on hoagie buns. Top with tomato slices, shredded lettuce, and fried mushrooms.

Step 7: Serve with lemon wedges on the side for a fresh, zesty touch.

Cook's Notes

Vegan-ize: Replace purchased remoulade sauce with a vegan version by whisking together 1/3 cup vegan mayonnaise, 2 tablespoons spicy brown mustard, 1 tablespoon ketchup, 1 teaspoon minced garlic, 1 teaspoon low-sodium soy sauce, 1 teaspoon lemon juice, 1/2 teaspoon prepared horseradish, and 1/2 teaspoon paprika in a small bowl. This will make about 1/2 cup of vegan remoulade.

Make it Meaty: Substitute 16 ounces of shucked, well-drained oysters for the mushrooms. Soak the oysters in 1 cup of milk for 15 minutes (omit the oil, lemon juice, and salt in Step 2), then drain them well. Increase the salt in Step 3 to 1/2 teaspoon, dredge, fry, and serve as directed.

Nutrition Facts (per serving)

Calories	795
Total Fat	29g (37%)
Saturated Fat	3g (14%)
Cholesterol	0mg (0%)
Sodium	1771mg (77%)
Total Carbohydrate	117g (43%)
Dietary Fiber	10g (35%)
Total Sugars	9g
Protein	19g (37%)
Vitamin C	18mg (20%)
Calcium	151mg (12%)
Iron	7mg (38%)
Potassium	649mg (14%)

Note: Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. The nutritional value of oil for frying is based on a retention value of 10% after cooking, but this can vary depending on cooking time, temperature, ingredient density, and the type of oil used.

The Story Behind Oyster Mushroom PoBoys

The PoBoy sandwich is a culinary icon originating from Louisiana, USA, with roots dating back to the 1920s during a streetcar strike in New Orleans. Local restaurant owners, known as the Martin brothers, provided free sandwiches to striking workers, coining the term poor boy, which eventually evolved into PoBoy. Traditionally, these sandwiches featured fried seafood such as shrimp or oysters, but creative variations like the Oyster Mushroom PoBoy have emerged to cater to vegetarians and modern palates while preserving the classic Louisiana flavors.

Regional Characteristics

Oyster Mushroom PoBoys capture the essence of Louisiana cuisine through their bold Cajun seasoning, deep-fried texture, and the use of remoulade sauce. While the original version relies on seafood, this mushroom variation leverages the meaty texture of oyster mushrooms to replicate the mouthfeel of fried oysters. In southern Louisiana, PoBoys are typically served on French bread or hoagie rolls, which are slightly crusty on the outside yet soft inside, making them perfect for soaking up sauces without falling apart.

Differences From Similar Dishes

Unlike standard fried sandwiches, Oyster Mushroom PoBoys are distinguished by their unique combination of plant-based ingredients and classic Cajun seasonings. While a fried oyster PoBoy uses seafood, this vegetarian version substitutes oyster mushrooms, offering a sustainable and allergy-friendly alternative. The sandwich differs from general fried mushroom sandwiches by incorporating traditional New Orleans accompaniments like remoulade, shredded lettuce, and ripe tomato slices, which provide a refreshing contrast to the savory fried mushrooms.

Typical Serving Venues

Oyster Mushroom PoBoys are commonly found in casual Southern eateries, vegan-friendly cafes, and food festivals celebrating Louisiana cuisine. They are often served as part of a lunch or brunch menu and can be accompanied by sides like fries, coleslaw, or pickles. In Louisiana, they are a staple at PoBoy shops and street fairs, where the emphasis is on fresh ingredients and bold flavors. At home, they can easily be recreated with a deep fryer or a cast-iron skillet for an authentic taste.

Interesting Facts

• The sandwich gained popularity among vegetarians because oyster mushrooms mimic the texture of seafood remarkably well, making it a perfect meat-free alternative.
• Remoulade sauce, a key component, has French origins and was adapted by Cajun cooks to include mustard, paprika, and garlic, creating a tangy, slightly spicy condiment.
• In Louisiana, PoBoys are considered more than just foodthey are a cultural tradition, representing community support and local pride.
• The term PoBoy has inspired a wide range of creative versions beyond seafood, including roast beef, chicken, and now plant-based variants like the oyster mushroom version.
• Deep-frying mushrooms rather than seafood makes this sandwich more sustainable and reduces the environmental impact associated with overfishing.

FAQ about Oyster Mushroom Po’Boys Recipe