This fried oyster mushroom po' boy sandwich is so good and oyster mushrooms make a great shrimp substitute. If you have allergies or just looking for a healthy substitute we've got you covered and we have the best vegan remoulade sauce to top this fantastic po'boy
Before this recipe, portobello and shiitake mushrooms had been our go-to mushroom of choice. The texture of mushrooms make them a great vegan meat substitute. In the store, Oyster mushrooms look a little alien and intimidating but after this recipe, there our new favorite.
We had a great vegan scallops dish at our favorite vegan cafe in Savannah Fox & Fig cafe and they used the stems of oyster mushrooms for the scallops. The texture and favor were so good we decided to give them a try as a shrimp substitute for this plant-based version and they don't disappoint.
How Do Oyster Mushrooms Taste?
When cooked, they have a mild and nutty, seafood-like flavor. Oyster mushrooms are soft with a slightly chewy texture and are best used in stir-fry, sautéed or as a seafood sub like in this po’boy sandwich and for calamari too.
Nutritionally speaking a 1 cup serving contains 2 grams of fiber and 3 grams of protein. They're also a source of vitamin B6 and D.
Vegan Seafood Recipes To Try
Vegan Oyster Mushroom Po' Boy
- 2 pounds Oyster Mushrooms
- ¾ cup Gluten-free flour
- ¼ cup Corn meal
- 2 teaspoon Garlic powder
- 2 teaspoon Onion powder
- ¾ teaspoon Salt
- 1 Vegan Egg
- 1 cup plant based milk we use unsweetened almond milk
- 1 ½ teaspoons apple cider vinegar
- 1 cup Vegan Mayonnaise
- ½ teaspoon Garlic powder
- 1 teaspoon Dijon mustard
- 3 tablespoon Sweet relish
- ½ Lemon juiced
- 1 teaspoon Vegan Worcestershire - we use Kroger Grocery store brand that is vegan minus the anchovies
- ½ teaspoon Creole Seasoning
- Salt & Pepper - to taste
- 1 bag of coleslaw mix
French Loaf or Hoagie Rolls
Neutral Oil for Frying
- To make the vegan buttermilk. Mix together 1 cup plant-based milk of choice (we used almond) and add 1 ½ teaspoon apple cider vinegar. Let mixture sit for ten minutes
- Pour your buttermilk mixture over oyster mushrooms and let soak for 5 minutes. After 5 minutes drain mushrooms in strainer
- In a large bowl mix together flour, cornmeal, and the dry portion of your egg replacer (don't worry about the liquid half of the replacer, the recipe has enough liquid to compensate)
- Then add garlic powder, onion powder, cayenne, salt and pepper to taste
- In a separate dish combine the Remoulade Sauce ingredients, leaving out the coleslaw mix.
- Separate the Remoulade Sauce into two even batches, in the second batch, combine the sauce with the coleslaw mix and let it sit and marinade in the sauce.
- Heat oil on medium-high heat in large frying pan
- Add mushrooms to paper bag, tupper-ware or large plastic zip-lock bag, add flour and shake well to coat
- Place pieces in frying pan. Cook for about 5 minutes total, flipping once or until golden brown.
- Place fried mushrooms on a series of paper towels to drain all the access liquid
- Once mushrooms are fully drained, spread Remoulade Sauce onto a bun, add the mushrooms, then add some of the coleslaw/Remoulade Sauce mix over top of the Po' Boy or along the side to give it extra kick.
These nutritional figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.
For this Oyster Mushroom Po Boy we used one of our favorite's, MyBread Gluten Free Bakery baguette.
What questions do you have? Leave us your questions/comments below or on Instagram at #thevgnway.
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The Vgn Way