Cornmeal and Walnut Battered Oyster Mushroom Po’boy

By Chef Alexi Mandolini
Total Time
30 Mins
Serves
6
Serving Size
1 sandwich
Meal
Dinner Lunch
Course
Main

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.

Prep Time
20 Mins
Cook Time
10 Mins
Total Time
30 Mins
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

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:

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

For the Cornmeal & Walnut Batter:

  1. Add ingredients to a food processor. Pulse until mixture is fully incorporated (leaving walnuts visible). Set aside.
  2. Heat frying oil in a cast iron skillet until temperature reaches 350°F.
  3. Bread mushrooms by dipping each one into the walnut milk followed by the cornmeal and walnut mixture. Shake off any excess breading.
  4. 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:

  1. Assemble the sandwiches. Toast hoagies for 6 minutes (until outside becomes crispy and inside is still soft).
  2. 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.