Time: 55 min.
Complexity: average
Servings: 4

The traditional New Orleans po' boy sandwich is a large, soft bread (a French baguette) filled with fresh coastal seafood. This vegetarian version retains classic toppings like sliced ​​tomato, shredded lettuce, and homemade remoulade sauce, but replaces the shrimp with crispy, fried mushrooms. For a multifaceted flavor, choose several types of mushrooms. For example, maitake and oyster mushrooms are excellent choices because they hold batter well and become crispy after frying, but you can use any mushrooms you prefer.

Ingredients:

Remoulade

• 3/4 cup mayonnaise
• 3 tbsp finely chopped pickled cucumbers
• 3 tbsp. grainy mustard
• 1 tbsp ketchup
• 1 tbsp hot sauce
• 1/8 tsp onion powder

Po' Boy Sandwiches

• 170g mixed wild mushrooms, such as maitake, oyster mushrooms, shiitake, and cremini mushrooms
• 1.5 cups of sour milk or kefir
• 1/4 cup hot sauce
• 1.5 cups premium flour (see Note)
• 2 tsp smoked paprika
• Vegetable oil, for deep-frying
• 2 plum tomatoes, thinly sliced
• 4 soft long buns (about 20 cm each), cut in half lengthwise and toasted
• 2 tbsp. finely shredded lettuce or iceberg lettuce
• Special equipment: deep fat thermometer

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

mayonnaise, pickled cucumber, whole grain mustard, ketchup, hot sauce, onion powder, maitake mushrooms, oyster mushrooms, shiitake mushrooms, Crimini mushrooms, sour milk, kefir, premium flour, paprika, plum tomatoes, sandwich buns, lettuce

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Preparation:

Step 1

• Remoulade:

  
  In a small bowl, combine the mayonnaise, pickles, mustard, ketchup, hot sauce, onion powder, 1/4 teaspoon salt, and a pinch of freshly ground black pepper until smooth. Cover with plastic wrap and refrigerate until ready to serve.
  
Step 2

• Po-boy sandwiches:

  
  Cut the mushrooms into bite-sized pieces (about 5 cm; smaller pieces will make cooking tedious). Maitake and oyster mushrooms can be sliced ​​or torn lengthwise, while shiitake and cremini mushrooms are best quartered.
  
Step 3
• Pour the sour milk and hot sauce into a shallow baking dish and stir. Add the mushrooms and stir to coat evenly. Marinate the mushrooms at room temperature for about 10 minutes.
Step 4
• In a large bowl, combine flour, smoked paprika, 1 tablespoon salt, and a pinch of freshly ground black pepper. Add 2 tablespoons of the sour milk marinade to form a crumbly mixture.
Step 5
• In a large saucepan, heat 2 inches of vegetable oil over medium heat until it reaches 350°F (175°C) on a deep-fry thermometer. Line a rimmed baking sheet with paper towels.
Step 6
• Dredge the mushrooms in the flour mixture, turning to coat them on all sides, then dip them back in the marinade. Dredge them again in the flour mixture to coat them in lumps; transfer to a plate. Fry the mushrooms, a few at a time, turning occasionally, until golden brown and crisp, 2-3 minutes. Using a slotted spoon, transfer the mushrooms to a lined baking sheet and sprinkle with a pinch of salt.
Step 7
• Place tomato slices on the bottom halves of the buns and top with mushrooms. Drizzle the remoulade over the mushrooms, top with shredded lettuce, cover with the top halves of the buns, and serve.
  
  

  Note

  
  When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
  

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