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Crispy Oyster Mushroom Po’ Boy
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Crispy fried oyster mushrooms take the spotlight in this vegetarian twist on the classic New Orleans po’ boy. The mushrooms are dredged in a flour-and-cornstarch mixture for a light, extra-crunchy coating, then tucked into toasted hoagie rolls with shredded iceberg lettuce, juicy tomato slices, shaved sweet onion, and a generous spoonful of tangy remoulade sauce. Inspired by a version my brother ordered at the vegan restaurant Down 2 Earth in Las Vegas, this sandwich delivers all the bold flavors of a seafood po’ boy—just without the seafood. While my version uses a traditional mayo-based remoulade, it can easily be made vegan with a simple swap for vegan mayo.
A traditional po’ boy is similar to a sub or hoagie sandwich, often filled with fried oysters, catfish, shrimp, or even roast beef. This crispy oyster mushroom po’ boy keeps the spirit of the original alive while offering a hearty, plant-forward alternative. The name “po’ boy”—short for “poor boy”—dates back to 1929 New Orleans during the Great Depression, when the sandwich became a filling, affordable meal for striking streetcar workers. Craving more dishes like this vegetarian sandwich? My quick and easy artichoke sandwich recipe or this roasted cauliflower pita recipe is right up your alley.
Key Ingredients in This Recipe
- Oyster mushrooms – Mushrooms are a versatile ingredient that add depth of flavor as they take the lead in this dish. Oyster mushrooms have a firm and meaty texture and mild and savory, delicate flavor. When buying oyster mushrooms, look for fresh and firm ones. They shouldn’t have a slimy texture. I recommend frying the mushrooms fresh just before serving.
- Flour – The flour provides a light coating on the exterior of the mushrooms and provides structure without making them too heavy.
- Cornstarch – Using a combination of cornstarch with the flour makes them extra crispy. Cornstarch absorbs less moisture and oil during frying, creating a crispy coating that’s not overly greasy.
- Vegetable oil – Vegetable oil is a neutral oil with a high smoke point. I fry the mushrooms at 350ºF (180ºC) so they have a crispy exterior but are still tender inside.
- Rolls – The French rolls used to make po’ boys are not to be mistaken with French baguettes. They are flakey and with a thin crust but not crunchy or hard to eat. They should be fluffy – closer to Italian rolls than baguettes.
- Lettuce – Shredded romaine iceberg adds a crisp, fresh garnish to the sandwiches.
- Tomato – I use sliced beefsteak tomatoes in this recipe. They are one of the largest varieties of tomato, perfect for sandwiches. They also have numerous small seed compartments distributed throughout the tomato making them juicy but not watery.
- Onion – I use a mandolin to evenly and thinly shave the slices of sweet yellow onion.
- Remoulade – I prefer to make my own Cajun-style remoulade sauce. It’s made with a creamy base of mayonnaise and ketchup, blended with mustard, cornichons, capers, fresh herbs, and a medley of bold spices.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and substitutions
- To make this sandwich vegan, swap the mayo in the remoulade for an eggless vegan alternative or use a store-bought vegan remoulade sauce.
- Try adding pickles or a vinegar-based Louisiana hot sauce for added flavor.
- For a more classic po’ boy sandwich check out this fried shrimp po’ boy sandwich.
How to Make Fried Oyster Po’ Boys (Step-by-step)
Add enough oil to a heavy bottomed pot or Dutch oven to reach 1” (2.5cm) up the side. Heat oil to 350ºF (180ºC). In a large mixing bowl whisk together the flour and cornstarch until combined. Season with salt and pepper. Working in batches, lightly dredge the mushroom pieces in the flour mixture, shaking off any excess.
Add to the oil and fry until crispy and golden brown, about 2 minutes. Use tongs to remove the mushrooms to a cooling rack set over a baking rack lined with paper towels. Repeat frying the remaining mushrooms.
Spread the remoulade on the bottom half of the rolls, then top with the crispy mushrooms. Arrange the shredded lettuce, onion and tomatoes over the top.
Close up the sandwich and cut in half. Serve immediately.
FAQ – Frequently Asked Questions
The term “po’ boy” is short for “poor boy” and the generally accepted history of the sandwich traces back to New Orleans in 1929 during the Great Depression.
A traditional po’ boy is similar to a sub or hoagie sandwich filled with anything from seafood like fried catfish, oysters or shrimp, to roast beef. I use crispy fried oyster mushrooms for a flavorful vegetarian alternative.
Yes! Just use vegan mayo in the remoulade and check that your bread is vegan-friendly.
A traditional po’ boy is served on New Orleans-style French bread that’s light with a crispy crust. If you can’t find it, a hoagie roll or baguette works well.
Oyster mushrooms have a great meaty texture, but you can substitute with maitake, king oyster, or even portobello mushrooms for a similar effect.
Yes, though frying gives the crispiest results. To bake, toss dredged mushrooms with a little oil and roast at 425°F (220ºC), flipping once, until golden and crisp.
Other Recipes to Try
If you enjoy this crispy oyster mushroom po’ boy recipe, give these a try and tag me on Instagram:
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Crispy Oyster Mushroom Po’ Boy
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Ingredients:
- Vegetable oil, as needed, for frying
- ½ cup all-purpose flour
- ½ cup cornstarch
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 1 pound oyster mushrooms, cleaned and pulled apart
- 2 large French rolls, split lengthwise
- ¼ cup Cajun-style remoulade
- 1 large beefsteak tomato, sliced
- ¼ cup thinly sliced sweet onion
- 1½ cups shredded iceberg lettuce
Instructions:
- Add enough oil to a heavy bottomed pot or Dutch oven to reach 1” (2.5cm) up the side. Heat oil to 350ºF (180ºC).
- In a large mixing bowl whisk together the flour and cornstarch until combined. Season with salt and pepper.
- Working in batches, lightly dredge the mushroom pieces in the flour mixture, shaking off any excess. Add to the oil and fry until crispy and golden brown, about 2 minutes.
- Use tongs to remove the mushrooms to a cooling rack set over a baking rack lined with paper towels. Repeat frying the remaining mushrooms.
- Spread the remoulade on the bottom half of the split rolls, then top with the crispy mushrooms. Arrange the tomato, onion and shredded lettuce over the top. Close up the sandwich and cut in half. Serve immediately.
Nutrition:
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We have had sprimp po boys before but have never tried it with oyster mushrooms. I tried it for a meatless Monday recipe and it did not disappoint! We will be having these again and again. Super easy to make. Once directions get too complicated I won’t make it so this was perfect.