Oyster Mushroom Po’ Boys

Oyster Mushroom Po’ Boys

Breaded & baked oyster mushrooms take the place of meat in this veggie riff on a po’ boy sandwich! They’re fun, healthy, and downright delicious.

summer / vegetarian / dinner

Oyster Mushroom Po' Boys

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, they’re 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, so it pairs perfectly with the mushrooms.

Oyster Mushroom Recipe Ingredients

How to Make Po’ Boys with Oyster Mushrooms!

Start by marinating the mushrooms for a short time and then breading 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.

How to make po' boys with oyster mushrooms

Then, dip 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.

Breaded Oyster Mushrooms on a baking sheet

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 on parchment paper

Oyster Mushroom Recipe Variations

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.

Po' Boy sandwiches with oyster mushrooms

And if you love mushrooms…

Try this veggie burger, this soup, or this pasta next!

5.0 from 8 reviews

Oyster Mushroom Po’ Boys

  PrintPrep time 20 minsCook time 12 minsTotal time 32 mins These fun sandwiches are one of my favorite oyster mushroom recipes! The marinated, breaded & baked mushrooms have a great crispy texture and pack a punch of flavor.Author: Jeanine DonofrioRecipe type: Main dishServes: 4Ingredientsfor the mushrooms:

  • 3 cups loosely packed oyster mushrooms
  • drizzle of olive oil
  • drizzle of rice vinegar
  • 1½ 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
See also  Poblano “Crema” Enchiladas

for the sandwiches:

  • 4 5-inch pieces of baguette
  • Sir Kensington’s Dijonnaise
  • A few handfuls of arugula
  • Sliced tomatoes
  • Pickles
  • Lemon wedges

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.

Notesif you don’t have Old Bay Seasoning, substitute it with a combination of smoked paprika, onion powder, black pepper, and celery salt.3.4.3177
This post was created in partnership with Sir Kensington’s.

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37 comments

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  1. Beverly Mayo-OBrien
    05.07.2021

    These were absolutely delicious!! Thank you so much for sharing this recipe!

    Reply ↓

    • Beverly Mayo-OBrien
      05.07.2021

      Oops! Forgot to rate your delicious recipe!!

      Reply ↓

      • Beverly Mayo-OBrien
        05.07.2021

        5 Stars delish!

        Reply ↓

  2. Quin
    12.12.2020

    This was pretty good ! It still kind of had white spots when it was done , instead of golden looking but the taste was good . Hubby was pleased .

    Reply ↓

  3. Tom
    05.12.2020

    How long can you store these oven baked bread mushroom. Can i make a batch on sunday for the whole week. Will the still be crispy or do you need them to be hot when you eat it.

    Reply ↓

    • Jeanine Donofrio
      05.12.2020

      Hi Tom, these are best eaten right when you make them, they’ll get less crispy once you store them.

      Reply ↓

  4. Sarah
    03.23.2020

    Hello! This looks great and I am going to make them tonight. One question – I live alone and will have leftovers, how do you suggest handling these? Airtight container in fridge, then re warm in oven? Or should I just make enough mushrooms each time for one sandwich?

    Thanks!

    Reply ↓

    • Jeanine Donofrio
      03.23.2020

      Hi Sarah, I would store the finished mushrooms in an airtight container and then reheat them in the oven until they get a little crispy again.

      I think the batter components would be a bit messy to store on their own. Hope that helps!

      Reply ↓

      • Sarah
        03.23.2020

        Thank you!! Can’t wait to give this a try.

        Reply ↓

  5. Colleen
    08.20.2019

    Made these last night because we bought a huge, beautiful bouquet of oyster mushrooms at a local farmers market on Sunday. They were incredible. My husband who isn’t vegan, but humors my daughter and I, loved these so much. He commented at least a dozen times about how good they were and didn’t realize until his second serving they were mushrooms. Cant wait to try another recipe!

    Reply ↓

    • Jeanine Donofrio
      08.21.2019

      Hi Colleen, I’m so glad you all loved them!!

      Reply ↓

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