We found a really nice fresh bunch of Lung Oyster Mushrooms on a hike about a month ago and decided to really embrace their oyster roots with a classic cajun sandwich…the Po Boy! To make it happen, we started by cleaning our mushrooms before breading and frying them into crispy morsels of deliciousness. We then made a spicy aioli, sliced up some onions and tomatoes, and broke out some lettuce before serving everything on a whole wheat baguette! These mushrooms were big winners, and we are already looking forward to making them a priority to find next year (although these would be good with any type of Oyster Mushroom)!
Time: 30 Minutes
- Oyster Mushrooms (We used Lung Oysters from a forage hike)
- For the Sauce:
- Mustard Powder
- Rinse your mushrooms to remove any dirt/debris they may have on them, and lightly pat them dry.
- Arrange three bowls on your counter. Place some all purpose flour in the first, a beaten egg in the second, and some plain bread crumbs in the third.
- Working one or two mushrooms at a time, coat in flour, then dip and cover with egg. Lastly, toss in your breading, and set aside on a plate while you finish the rest of your mushrooms.
- When your mushrooms are done, heat some oil in a large pan, and when it’s hot, pan fry your mushrooms in batches. When each is golden brown and crispy on the bottom, flip to cook the other side. Then, set your finished mushrooms aside, and work on the next batch until all are cooked.
- As your mushrooms fry, combine your sauce ingredients, and stir to fully incorporate into one cohesive sauce.
- Slice your tomato and onion.
- Cut your baguette into the size rolls you want, and then slice in half longways, and smear your sauce on the top and bottom. Arrange your onion, lettuce, and tomato on the bottom slice.
- Top your veggies with your cooked mushrooms.
- Plate, devour, and enjoy!