Little Northern Bakehouse

Oyster Mushroom Po'Boy

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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 (we used stone-ground)
  • 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.
Oyster Mushroom Po'Boy
There is no Nutrition Label for this recipe yet.