Cripsy Mushroom Po’Boy

Source: Tiffany Carter, Boug Cali

Recipe Type: | Seasons: ,

This recipe was demonstrated at the Foodwise Classroom on March 25, 2023.

Serves 2

1 teaspoon fresh garlic, minced or garlic powder
½ cup mayonnaise
2 cups mushrooms, preferably oyster mushrooms
2 eggs
1 teaspoon Creole seasoning
1 cup cornmeal
1 cup all-purpose flour
Canola oil, for frying
French baguette, cut in half and sliced length-wise
1 heirloom tomato, sliced
½ red onion, sliced thinly
1 cup mixed salad greens, chopped
Hot sauce, to taste

Whisk minced garlic and mayonnaise in a bowl. Set aside.

Tear oyster mushrooms into smaller chunks.

Beat eggs with Creole seasoning in a bowl big enough to contain mushroom pieces.

Mix flour and cornmeal in a bowl big enough to contain mushroom pieces.

Add enough oil to a pan to submerge mushroom pieces and heat to 350 F over medium-high heat.

Dip mushroom pieces with egg wash and then coat with flour mixture.

When oil is hot, add mushrooms to oil and fry on each side until golden and crispy, about 3-5 minutes.
Remove and let cool on rack lined with paper towels to let excess oil drain.

Repeat process until all mushrooms are battered and fried. Add oil to pan as needed.

Assemble sandwiches with garlic mayonnaise, sliced tomatoes, sliced red onion, mixed salad greens. Top
with crispy battered mushrooms. Add hot sauce if desired and enjoy.

Farmers Market Ingredients