Oyster Mushroom Po’Boys

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These oyster mushroom po’boys are a must-have summer sandwich. This recipe can be adjusted to feed the vegetarians, vegans, and meat eaters in your life.

By
Kathryn Hendrix, RDN, LD
Kathryn Hendrix, RDN, LD
Kathryn Hendrix, RDN, LD
Kathryn Hendrix is a Registered Dietitian and Culinary School Graduate. She specializes in Whole Food Plant Based, Vegan, Gluten Free, and Nutrition. She has over 10 years culinary experience and has been cooking vegan her whole life.
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Updated on June 13, 2024
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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Oyster Mushroom Po'Boys served with sauce and lemon wedges on a red tray
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Servings:
4
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Ingredients

Original recipe (1X) yields 4 servings

  • 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

  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 350 degrees F (175 degrees C). You’ll need about 4 cups oil.

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

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

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

  5. Working in batches, fry mushrooms until deep golden brown, 3 to 4 minutes. Transfer to a paper towel-lined plate. If you like, sprinkle mushrooms with additional salt.

  6. Spread remoulade sauce on hoagie buns. Top with tomato, lettuce, and mushrooms. Serve with lemon wedges.

    Cook's Notes:

    Vegan-ize: Replace purchased remoulade sauce with a vegan version: Whisk together 1/3 cup vegan mayonnaise; 2 tablespoons spicy brown mustard; 1 tablespoon ketchup; 1 teaspoon each minced garlic, less-sodium soy sauce, and lemon juice; 1/2 teaspoon prepared horseradish; and 1/2 teaspoon paprika, in a small bowl. Makes 1/2 cup.

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

    From the Editor:

    Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts (per serving)

795 Calories
29g Fat
117g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 795
% Daily Value *
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%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.