Friday Night Dinner
Crispy Oyster Mushroom Po’Boy with Creole Remoulade
Golden fried oyster mushrooms layered on toasted French bread with lettuce, tomato, pickles, and a bold Creole remoulade. A plant-based take on a New Orleans classic.
Ingredients
For the mushrooms
8 oz oyster mushrooms, trimmed and separated into bite-size clusters
¾ cup unsweetened plant milk
1 tablespoon Dijon mustard
¾ cup all-purpose flour
¼ cup cornstarch
1 tablespoon Cajun seasoning
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon kosher salt
½ teaspoon black pepper
Neutral oil for frying
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For the Creole remoulade
½ cup vegan mayo
1 tablespoon Dijon mustard
2 teaspoons pickle relish
2 teaspoons lemon juice
1 teaspoon hot sauce
½ teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon cayenne
Salt and black pepper to taste
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For assembly
2 French rolls or hoagie rolls
1 cup shredded lettuce
1 medium tomato, sliced
½ cup sliced pickles
Sliced green onions (optional)
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Instructions
1. In a small bowl, whisk together vegan mayo, Dijon mustard, pickle relish, lemon juice, hot sauce, smoked paprika, garlic powder, cayenne, salt, and pepper. Refrigerate until ready to use.
2. In a shallow bowl, whisk plant milk with Dijon mustard.
3. In a separate bowl, combine flour, cornstarch, Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper.
4. Dip oyster mushrooms into the milk mixture, then dredge in the seasoned flour. Press lightly so the coating adheres well.
5. Heat about ½ inch neutral oil in a skillet over medium-high heat until shimmering.
6. Fry mushrooms in batches for 3 to 4 minutes per side, until golden brown and crisp. Transfer to a rack or paper towel-lined plate and season lightly with salt.
7. Toast the French rolls until lightly crisp on the edges.
8. Spread Creole remoulade generously on both sides of the bread.
9. Layer with crispy oyster mushrooms, shredded lettuce, sliced tomato, and pickles.
10. Finish with extra remoulade and sliced green onions if desired. Serve immediately.
If you're looking to elevate your plant-based dinner game, this Crispy Oyster Mushroom Po’Boy is a fantastic choice. I love how oyster mushrooms mimic the texture of fried seafood, offering that satisfying chew and crispiness when properly battered and fried. Using a mix of all-purpose flour and cornstarch in the coating helps achieve a wonderfully light yet crispy crust that sticks perfectly to the mushrooms. Preparing the Creole remoulade at home really takes this sandwich to another level. The combination of vegan mayo, Dijon mustard, pickle relish, and bold spices including smoked paprika and cayenne creates a creamy, tangy, and slightly spicy sauce that complements the mushrooms beautifully. I often refrigerate the sauce for at least 30 minutes before assembling because it allows the flavors to meld together, making each bite more delicious. When frying the mushrooms, maintaining medium-high heat is key to getting them golden brown without absorbing too much oil. Drain them on paper towels to keep them crisp and add a light sprinkle of salt right after frying to enhance their flavor. For assembly, toasting the French or hoagie rolls until just crisp adds a welcome crunch that balances the texture of the toppings. The fresh shredded lettuce, tomato slices, and pickles bring freshness and acidity to the sandwich, cutting through the richness of the fried mushrooms and remoulade. I sometimes add sliced green onions or a dash of hot sauce on top for extra zest. Serving this Po’Boy immediately ensures the bread doesn’t get soggy, keeping every bite perfect. This recipe is perfect for a casual Friday night dinner or a weekend treat where you want something indulgently tasty yet entirely plant-based. Overall, this vegan Po’Boy is a celebration of textures and flavors—crispy, creamy, spicy, and fresh. It's a great way to enjoy the spirit of New Orleans cuisine while honoring plant-based eating. Give it a try, and you might find it becomes a regular in your dinner rotation!