Fried Oyster Mushroom Poboy Recipes

FRIED OYSTER MUSHROOM PO'BOY

Steps:

• Heat the oil in a deep pot over medium heat until it reaches 325-350 degrees.
• Meanwhile, in a large bowl combine the cornmeal, flour and half of the salt and pepper. In another bowl combine the egg, buttermilk and spices
• Working in batches, dredge the mushrooms in the cornmeal mixture
• Then dip in the egg batter, then back into the cornmeal mixture.
• Then carefully place the mushrooms into the hot oil and fry until golden. Move to a plate lined with paper towels to drain and continue on to the next batch.
• Mix all of the ingredients for the Buttermilk sauce together and set aside.
• Split the hoagies in half lengthwise then spread a thin layer of the buttermilk sauce on one side, top with lettuce and a few fried mushrooms then top that with a spoon full of chow chow and more buttermilk sauce.Serve and enjoy!

CHICKEN FRIED MUSHROOM PO'BOY

Steps:

• For the remoulade sauce: Whisk together the mayonnaise, pickles, mustard, ketchup, hot sauce, onion powder, 1/4 teaspoon salt and several grinds of pepper in a small bowl until combined. Cover with plastic wrap and refrigerate until ready to serve.
• For the po'boys: Trim the mushrooms into bite-size pieces (roughly 2 inches; any smaller will make the breading process more tedious). Maitake and oyster mushrooms can be sliced/torn lengthwise, while shiitake and cremini mushrooms are best quartered.
• Pour the buttermilk and hot sauce into a shallow baking dish and whisk to combine. Add the mushrooms, then toss until evenly coated. Marinate at room temperature until well-seasoned, about 10 minutes.
• Whisk together the flour, smoked paprika, 1 teaspoon salt and several grinds of pepper in a large bowl. Stir in 2 tablespoons of the buttermilk marinade to make shaggy clumps.
• Heat 2 inches of vegetable or canola oil in a large pot over medium heat until a deep-frying thermometer registers 350 degrees F. Line a rimmed baking sheet with paper towels for draining.
• Dip the mushrooms first in the flour mixture, turning to coat, then back in the marinade. Then dip again in the flour to coat with the clumpy bits; transfer to a plate. Working in batches, fry the mushrooms, flipping occasionally, until golden brown and crisp, 2 to 3 minutes. Use a slotted spoon to transfer the mushrooms to the lined baking sheet and season with a pinch of salt.
• Lay the sliced tomato on the bottoms of the sub rolls, then top with the mushrooms. Drizzle the remoulade sauce over the mushrooms, top with shredded lettuce, sandwich together and serve.