Oyster Mushroom Po'Boy

Prep time

Cook time

Servings

Ingredients

• 20 medium oyster mushrooms
• For the dipping mixture:
• 1 cup Non-Dairy Milk
• 1 tsp Cornstarch
• 1 tbsp Nutritional Yeast
• 1/2 tsp garlic powder or granules
• 1/2 tsp Cajun seasoning
• For the breading:
• 1/3 cup chickpea crumbs or gluten-free panko bread crumbs
• 1/3 cup corn meal
• 2 tbsp corn or potato starch
• 1 tsp Garlic Powder
• 1/2 tsp Smoked Paprika
• 1/2 tsp Cajun seasoning
• Salt and Pepper to taste
• coconut oil spray
• For the sauce:
• 1/2 cup vegan mayonnaise
• 2 tsp Mustard
• 1 heaping tsp Paprika
• 1 tsp Cajun seasoning
• 1 tsp prepared horseradish
• 1 tsp pickle juice
• To serve:
• 4 Millet & Chia Hot Dog Buns lightly oiled and toasted
• 1 Jalapeno thinly sliced
• 2 green onions sliced
• 1/2 Red Onion thinly sliced

Instructions

1. Preheat oven to 350° Gently remove any debris from mushrooms with a paper towel
2. Mix dipping mixture ingredients in a medium bowl, whisking lightly with a fork. In a separate large bowl, mix breading ingredients together and set aside.
3. Quickly dip each mushroom in the liquid preparation and then toss in breading. Place on a wire rack set over a baking sheet.
4. Bake until lightly browned and exterior is crispy, 20 to 25 minutes, turning halfway.
5. Meanwhile, make the sauce by combining ingredients in a small bowl and adjusting seasonings to taste.
6. To serve, spread warm buns with sauce, top with mushrooms and vegetables. Serve immediately.