Yellow Oyster Po’Boy

Taken from  Yellow Oyster Mushroom Po’Boy — Smallhold


(1/2) 8 oz box of yellow oyster mushrooms
1 cup all-purpose flour
¼ cup cornmeal
1 tbsp baking powder
3 tbsp Creole seasoning
2 large eggs
1 quart vegetable oil, for frying
Salt to taste
1 sub roll, lightly toasted
½ cup shredded iceberg lettuce
1 small tomato, sliced
Dill pickles (optional)
Mayonnaise or remoulade sauce
Salt, to taste
½ lemon, cut into wedges


Step 01 – Trim off any tough ends of the mushrooms and cut into small clusters. Season the mushrooms with salt and set aside.

Step 02 – In a bowl, whisk together flour, cornmeal, baking soda and Creole seasoning. In a separate bowl, whisk together eggs. Prepare a wire rack inside a rimmed baking sheet.

Step 03 – Working in batches, add mushrooms to flour mixture and toss to evenly coat. Shake off excess flour, transfer to egg mixture, and turn to thoroughly coat. Allow excess batter to drip back into bowl and return to flour mixture. Press gently to help coating adhere. Transfer to prepared wire rack. Repeat dredging process with remaining mushrooms, then set aside.

Step 04 – In a large shallow pan, heat oil over medium-high to 375°F. Carefully add mushrooms to the oil and cook, being careful not to overcrowd them. Give them a flip halfway and fry until golden brown, 4 to 5 minutes. Season with salt to taste.

Step 05- For Serving: Open rolls, and spread cut sides with mayonnaise. Divide lettuce, tomatoes, pickle chips, and mushrooms evenly among rolls. Serve immediately.

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