Po'Boy Sandwich With Crispy Lions Mane Mushrooms

Hi everyone, welcome back!

This Po'Boy sandwich is a banger. Lions Mane mushrooms are first marinaded in spices and buttermilk and then coated in a cornmeal batter and deep fried. Our delicious and savory Creole remoulade sauce is then slathered on a toasted baguette.

These mushrooms have the same texture and consistency as a fried oyster. They are crispy on the outside and they pop with juiciness as you take a bite into them.

Ingredient List:

Buttermilk Batter: Yield 2 Sandwiches

• 1 cup soy milk

• 1 tablespoon apple cider vinegar

• 1 teaspoon smoked paprika

• 1 teaspoon cayenne pepper

• 1 teaspoon chili powder

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1 teaspoon salt

• 1 teaspoon pepper

• 2 cups Lions Mane Mushrooms

Creole Remoulade: Yield 2 Sandwiches

• 1 tablespoon lemon juice

• 1 teaspoon cayenne pepper

• 1 teaspoon smoked paprika

• 1 tablespoon horseradish

• 1 tablespoon djon mustard

• 1 celery stalk (minced)

• 1 clove garlic (minced)

• 1 teaspoon ketchup

• 1 teaspoon hot sauce

• 1/4 cup chopped parsley

• 1/4 mayo

• Salt & Pepper to taste

Dredge For Mushrooms:

• 1/2 cup all purpose flour

• 1/2 cup corn meal

Step by Step instructions:

Start by combining soy milk and apple cider vinegar in a bowl. Let it sit for 5 minutes so it begins to curdle. Next add the rest of the buttermilk batter ingredients and mix well.

Next cut the Lions Mane mushrooms so they are the size of an oyster, which is about 1 1/2 inches wide by 2 inches long. It doesn't need to be exact. Once mushrooms are cut, add them to the buttermilk and make sure they are covered completely. Refrigerate for 30 minutes or up to overnight.

Next get the dredge ready by combining flour and corn meal in a bowl. Add mushrooms into the dredge one by one with a pair of tongs making sure to let the excess liquid drip off.

Coat each mushroom well and place on a sheet tray. If you're not frying the mushrooms right away, refrigerate until ready to use. They can also be placed in the freezer for up to 6 months.

For the remoulade sauce, we are going to start by chopping up celery, garlic & parsley. Next, place all ingredients in a small bowl and combine well. Refrigerate for up to 5 days if needed.

Next we are going to get our oil ready. I use a small fryer in this recipe. If you do not have a fryer, heat a cast iron pot or heavy bottom pan with oil to 375 degrees.

Slowly add mushrooms in the oil. Be careful not to over crowd the pan. Once the mushrooms are golden brown and have been cooking for 6-8 minutes, they are done.

Remove from oil and place on a paper towel to drain excess oil. Season with some salt & pepper. If you have some old bay seasoning, you can use that instead.

Spread on half of the remoulade sauce onto the baguette & add some fresh greens of your choice. I used arugula for this recipe.

I hope you love this recipe as much as I do.

Happy cooking!!

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Check out this recipe on youtube!