Oyster Mushroom Po'Boy

Ingredients

• 4 cups Oyster mushrooms, torn into strips
• ¾ cup Low-fat buttermilk
• 1 tbsp Louisiana-style hot sauce
• ¾ cup Cornmeal / polenta
• ½ cup All-purpose flour
• 1 tsp Smoked paprika
• ½ tsp Cayenne pepper
• 1 tsp Garlic powder
• 1 tsp Kosher salt
• 3 tbsp Canola oil
• 5 tbsp Olive oil mayonnaise
• 1 tbsp Dijon mustard
• 2 tsp Prepared horseradish
• ½ Lemon
• 1 Baguette, cut into 4 and split
• 2 cups Romaine lettuce, shredded
• 2 Roma tomatoes, sliced
• 12 slices Dill pickles

Method

1. Soak the torn mushrooms in the buttermilk and hot sauce for 10 minutes.
2. Mix the cornmeal, flour, paprika, cayenne, garlic powder and salt. Dredge each piece, pressing the coating on, and let them sit 5 minutes so the crust sets.
3. Air fry at 400°F for 12-14 minutes, misting with oil and shaking halfway — or shallow-fry in the oil over medium-high, 3 minutes a side.
4. Rémoulade: mayonnaise, mustard, horseradish, lemon juice and a shake of hot sauce.
5. 'Dressed' in New Orleans means lettuce, tomato, pickle and mayonnaise. Build that way, pile the mushrooms in hot, and eat immediately.

Notes

✨ The restaurant touch

Tear the mushrooms rather than cutting them. The ragged edges are what catch the crust and crisp.

🧒 For the kids

Serve the crisp mushrooms as nuggets with the rémoulade for dipping and skip the cayenne.

🥡 Leftovers

Eat immediately. The rémoulade keeps a week.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.