Cornmeal and Walnut Battered Oyster Mushroom Po’boy

Name: Cornmeal and Walnut Battered Oyster Mushroom Po’boy
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 6 hoagie, sliced lengthwise keeping one end intact; Two 8 ounce packs oyster mushrooms, sliced into large pieces; 1 cup cornmeal & walnut batter; 2 cups walnut milk; 3/4 cup lemon aioli; 1/4 cup pickled cherry peppers, sliced; 1/4 cup pickled cherry peppers, sliced; 1 roma tomato, sliced; Oil for deep frying; Salt and pepper, to taste; 1/2 cup walnuts, toasted; 1/2 cup cornmeal; 2 tablespoon Old Bay Seasoning; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon salt; 1 cup vegan mayonnaise; 1 clove garlic, minced; 1/2 lemon, juice + zest; Salt and pepper, to taste

Total Time

30 Mins

Serves

Serving Size

1 sandwich

Meal

Dinner Lunch

Description

Recreate a Louisiana staple with California walnuts and other plant-forward ingredients. The vegan mayonnaise and walnut milk keep the recipe vegan without sacrificing any flavor or texture.

Ingredients

Cornmeal and Walnut Battered Oyster Mushroom Po'boy

6 hoagie, sliced lengthwise keeping one end intact
Two 8 ounce packs oyster mushrooms, sliced into large pieces
1 cup cornmeal & walnut batter
2 cups walnut milk
3/4 cup lemon aioli
1/4 cup pickled cherry peppers, sliced
1/4 cup pickled cherry peppers, sliced
1 roma tomato, sliced
Oil for deep frying
Salt and pepper, to taste

Cornmeal & Walnut Batter

1/2 cup walnuts, toasted
1/2 cup cornmeal
2 tablespoon Old Bay Seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt

Lemon Aioli

1 cup vegan mayonnaise
1 clove garlic, minced
1/2 lemon, juice + zest
Salt and pepper, to taste

PREPARATION

For the Lemon Aoili:

Whisk ingredients in a small bowl until combined. Season with salt and pepper to taste. Set aside.

For the Cornmeal & Walnut Batter:

Add ingredients to a food processor. Pulse until mixture is fully incorporated (leaving walnuts visible). Set aside.
Heat frying oil in a cast iron skillet until temperature reaches 350°F.
Bread mushrooms by dipping each one into the walnut milk followed by the cornmeal and walnut mixture. Shake off any excess breading.
Deep fry mushrooms in hot oil for 2-3 minutes or until crispy. Set fried mushrooms aside on a paper towel-lined sheet tray.

For the Po'boy:

Assemble the sandwiches. Toast hoagies for 6 minutes (until outside becomes crispy and inside is still soft).
Smear 2 tablespoons of lemon aioli onto each hoagie, follow with shredded lettuce and sliced tomato. Next, add a heaping amount of fried mushrooms to the sandwich. Garnish with cherry peppers.

NUTRITION

Calories: 570 cal
Total Fat: 24 g
Saturated Fat: 3.5 g
Polyunsaturated Fat: 12.7 g
Monounsaturated Fat: 7.033 g
Cholesterol: 10 mg
Sodium: 1,590 mg
Carbohydrates: 75 g
Dietary Fiber: 8 g
Total Sugars: 13 g
Protein: 16 g
Vitamin D: 2 mcg
Calcium: 320 mg
Iron: 6 mg
Potassium: 760 mg