Oyster Mushroom Po’ Boys

Oyster Mushroom Po' Boys / loveandlemons.com

This blog may be mostly healthy, but I have to admit that I enjoy my share of fried foods from time to time. Fried oysters, fried shrimp – I love it all, even if it’s “sometimes food.” That is until now, because these baked oyster mushrooms are every bit as crispy, meaty and delectable as anything fried. They’re easy to make, healthy, and there’s no messy fry oil involved.

I’ll just go ahead and say it – if you make one recipe this summer, make this one. These mushrooms are so delicious stuffed into a soft baguette with a slather of Sir Kensington’s Dijonnaise. The Dijonnaise is bright, tangy and a little spicy which pairs perfectly with the mushrooms.

Oyster Mushroom Po' Boys / loveandlemons.com

I marinated the mushrooms for a short time and then breaded them with a spiced mixture of cornmeal, panko and hemp seeds. The hemp seeds give these a nice crispy bite and they also add a little bit of protein.

Oyster Mushroom Po' Boys / loveandlemons.com

I dipped each mushroom in a flax/water mixture to get the breading to stick. Alternatively, you could use an egg white – I tried both and the flax actually worked (and tasted) better. Which means that these mushrooms, on their own, are vegan… but I promise no one will know because they taste so good.

Oyster Mushroom Po' Boys / loveandlemons.com

Bake the mushrooms until they’re golden brown and crispy then squeeze a little bit of fresh lemon juice on top. Stuff them into sandwiches with tomatoes, pickles, arugula and Dijonnaise and dig in!

Oyster Mushroom Po' Boys / loveandlemons.com

If you’re vegan, I recommend slathering your sandwich with Sir Kensington’s Dijon mustard. (Or mix the dijon with a little vegan mayo to create a creamy sauce). I buy Sir Kensington’s condiments at Whole Foods, but click here to find a store near you that carries their products. I love their all-natural Ketchups and Mayonnaise too.

Oyster Mushroom Po' Boys / loveandlemons.com

5.0 from 3 reviews
Oyster Mushroom Po' Boys
 
Author:
Recipe type: main dish
Serves: serves 4
Ingredients
for the mushrooms:
  • 3 cups loosely packed oyster mushrooms
  • drizzle of olive oil
  • drizzle of rice vinegar
  • 1.5 tablespoons ground flaxseeds + 4 tablespoons water
  • ⅓ cup cornmeal
  • ⅓ cup panko bread crumbs
  • 2 tablespoons hemp seeds
  • 1 teaspoon Old Bay seasoning
  • ¼ teaspoon cayenne
  • sea salt and freshly ground black pepper
for the sandwiches:
Instructions
  1. Use a damp towel to gently clean the mushrooms. Trim off the coarse part of the stems (soft stems are ok), and place the mushrooms in a medium bowl. Drizzle with olive oil, rice vinegar and sprinkle with a pinch of salt. Gently toss and aside to marinate.
  2. Preheat the oven to 450 °F and line a baking sheet with parchment paper.
  3. In a small bowl, stir the ground flaxseed together with the water.
  4. In a small bowl, combine the cornmeal, panko, hemp seeds, Old Bay, cayenne, and a few pinches of salt and pepper. Pour the breading mixture onto a plate.
  5. Bread the mushrooms by dipping each one into the flax mixture, let some of the excess drip off, then place it onto the breading plate and gently coat the mushroom with the breading. Repeat for all mushrooms. Once you get toward the end, if you’re running out of flax, or if you have smaller pieces of mushrooms, scrape the remaining flax in the mushroom bowl, toss, then add in the remaining breading and toss to coat.
  6. Bake for 10-12 minutes or until golden brown and crisp on the edges. Remove from the oven and squeeze fresh lemon juice onto the mushrooms.
  7. Assemble sandwiches, filling buns with Dijonnaise, arugula, tomato slices, and pickles. Serve with lemon wedges on the side.
Notes
if you don't have Old Bay Seasoning, substitute it with a combination of smoked paprika, onion powder, black pepper and celery salt.

This post was created in partnership with Sir Kensington’s.


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.

26 comments

  1. Chelsea from well-nice.com on said:

    Ok, I don’t even like oysters and this look fantastic!

  2. These look absolutely divine. I’m wishing the weather would clear up as I would love to whip one of these up and enjoy while sitting on my deck, watching the waves lap up on the beach.

    I’ll be hosting a build-your-own taco party mid July. Do you think these oyster mushrooms would be tasty in a taco (for my vegetarian guests)?

  3. Yanic from familyfaithfoodfabric.wordpress.com on said:

    That looks absolutely amazing!

  4. mareen from chocolateandclouds.blogspot.com on said:

    I love oyster mushrooms. never thought of breading them. this looks absolutely delicious and i am definitely going to give it a go soon.

  5. Oh my, this looks fantastic! I’ve been jealous of the oyster po’ boys that my husband ate when we took a trip to the maritimes but they weren’t gluten free and the idea of shucking oysters at home terrifies me. This is the perfect way to make my own with gf breadcrumbs, no shucking required! Definitely cannot wait to try this!

  6. A great alternative to frying – baked oyster mushroom! Even the meat lovers will enjoy this vegan po’ boys. I love your breading mixture, too – cornmeal, panko and hemp seeds, ‘will definitely give it that crunch.

  7. Pingback: Oyster Mushroom Po’ Boys | Eat Better Food

  8. LOOOOVE this idea!! I can’t get oyster mushrooms though…I can find some similar mushrooms in the fall though, or cremini year-round. I wonder if these would work as well.
    Oh, and I brought home a jar of Sir Kengsington’s dijon mustard from the US and it was one of my most treasured possessions.

  9. Charlie Cook from lemonbutterlove.com on said:

    What a great way to splurge! This looks delicious, perhaps I’ll have to try these this weekend when our vegetarian friends come over for dinner! Thanks for the inspiration 🙂 Charlie, http://www.lemonbutterlove.com

  10. What a great idea! Seriously, I could kiss you! Like what is a girl to do when she is craving a fried po boy?! I now have the answer! THANK YOU!

  11. Felix Torres on said:

    What’s a good alternative to Sir Kensington’s Dijonnaise? I live in Burlington, VT and looked at the company’s retailers, but no one around me sells it!

    • Hi Felix! Though our Dijonnaise hasn’t found its way to Burlington yet, many of our mustards and mayos can be found at City Market and Healthy Living in Burlington. Feel free to email us at sirk@sirkensingtons.com if you have any trouble.

  12. L on said:

    These look amazing and I bought some beautiful oyster mushrooms to make them – but it is too hot to turn the oven on and the heat isn’t supposed to let up for awhile! Do you think it would be ok to cook the mushrooms in a skillet, with just a tiny bit of oil (enough to coat the pan)? Would they still get crispy enough? Thanks!

  13. TiffanyK on said:

    Great idea! I am allergic to shellfish but love the idea of broiled oysters and I’ve used oyster mushrooms as a subsistitue. I never thought to bread them! Making this soon!!!

  14. TiffanyK on said:

    Great idea! I am allergic to shellfish but love the idea of broiled oysters and I’ve used oyster mushrooms as a subsistitue. I never thought to bread them! Making this soon!!!

  15. TiffanyK on said:

    Great idea! I am allergic to shellfish but love the idea of broiled oysters and I’ve used oyster mushrooms as a subsistitue. I never thought to bread them! Making this soon!!!

  16. IanMoone;) on said:

    Right now the mushrooms are baking in my oven…for the third time since discovering this recipe. It’s awesome and tasty. Thank you so much for your fantastic blog!
    One question: will your cookbook be like this blog – giving vegan options for every recipe? 🙂

    • jeanine from loveandlemons.com on said:

      Ha – I’m so glad you’ve been liking it! This one is one of my personal favorites :). Yes, the book has vegan options for just about every recipe 🙂

      • IanMoone;) on said:

        Perfect. Then I’m going to preorder it right now. 😉

        • jeanine from loveandlemons.com on said:

          ha, thanks! There are a few egg recipes that don’t have no-egg options, but it’s over 100 recipes with every vegan option/suggested substitution labeled below each recipe. Hope you like 🙂

  17. Pingback: For a Seasonal Touch, Add Mushrooms! | Cheddar’s Scratch Kitchen

  18. Ariana C. on said:

    Just made this for dinner and my non-vegetarian husband scarfed it down so fast. I subbed creole seasoning to the breading and it added another layer of kick. Thanks for sharing this recipe!

  19. Adriana Gutiérrez on said:

    These turned out fabulous! I used your recipe excpt for the sauce, which I borrowed from Food52 which is a mix of:
    1/4 cup mayonnaise or aioli
    1/2 teaspoon prepared horseradish with or without beets
    1/3 cup celery, finely chopped
    1 scallion, chopped
    1/2 teaspoon cayenne pepper
    Juice of 1/4 lemon
    1/2 teaspoon mustard

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