Pink Oyster Po' Boy
New Orleans never had it this good.
The first time you fry a pink oyster mushroom, you'll understand why this sandwich works. The natural frills and folds of oyster mushrooms trap batter in all the right places, giving you crunch in every bite. Pink oysters specifically have a subtle ham-like savoriness that makes them perfect for a po' boy — they stand up to the bold flavors of remoulade, pickles, and hot sauce without getting lost. This is the sandwich that converts non-vegetarians.
Ingredients
- 2 large clusters Pink Oyster mushrooms, separated into pieces
- 1 cup buttermilk
- 1 tsp hot sauce
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tsp Old Bay seasoning
- 1 tsp garlic powder
- 1/2 tsp cayenne
- Salt and pepper
- Neutral oil for frying
- 2 hoagie rolls, split and toasted
- Shredded iceberg lettuce, sliced tomato, dill pickles
- Remoulade: 1/2 cup mayo, 1 tbsp Creole mustard, 1 tsp hot sauce, 1 tsp lemon juice
Instructions
- 01
Mix buttermilk and hot sauce in a bowl. Soak the mushroom pieces for 10 minutes.
- 02
Whisk flour, cornmeal, Old Bay, garlic powder, cayenne, salt, and pepper in a separate bowl.
- 03
Heat 2 inches of oil in a heavy pot to 375°F. Dredge mushroom pieces in the flour mix, shaking off excess.
- 04
Fry in batches — don't crowd the pot — for 3–4 minutes until golden and crispy. Drain on a wire rack, not paper towels (it keeps them crispier).
- 05
Mix all remoulade ingredients. Spread generously on both sides of the toasted roll. Layer in lettuce, tomato, pickles, then pile on the fried mushrooms. Serve immediately.
Chef's Tip
The cornmeal in the batter is what makes it shatter when you bite. Don't skip it.
Grow Your Own Pink Oyster
