Crispy Oyster Mushroom Po’ Boy
The pulled oyster mushrooms are dredged in a combination of flour and cornstarch for an extra crispy yet light coating. The crispy mushrooms are piled onto toasted hoagie rolls with shredded romaine lettuce, slices of juicy tomatoes, shaved sweet onion and a spoonful of tangy remoulade sauce.
Servings 2
Calories 510kcal
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
Calories: 510kcal | Carbohydrates: 105g | Protein: 17g | Fat: 4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 346mg | Potassium: 1238mg | Fiber: 9g | Sugar: 10g | Vitamin A: 893IU | Vitamin C: 11mg | Calcium: 39mg | Iron: 16mg
