Tree Oyster Po' boy

Crispy fried tree oyster mushrooms are piled high on a toasted French roll, slathered with zesty New Orleans remoulade or spicy garlic mayo (your choice) creating a bold, plant-based twist on the classic po'boy bursting with Southern flavor and satisfying crunch.

Ingredients

• 1lb Fresh Tree Oyster mushrooms, hand separated
• 3/4 c. Canola oil, plus extra for frying
• 2 tsp Ground cumin
• 4 cloves Garlic, minced
• 1 1/2 tsp fresh Rosemary, minced
• 1 1/2 tsp fresh Thyme, minced
• 1 tsp Onion powder
• 2 Tbsp + 2 tsp Kosher salt
• 2 tsp + 2 tsp. Black pepper
• 1 Tbsp + 2 tsp. Cajun seasoning
• 1 tsp Old Bay Seasoning
• 2 c. Corn meal
• 1 c. All-Purpose flour
• 5 French rolls, sliced 3/4 width wise
• 10 ea. Famous Dave's Sweet & Spicy Pickle Chips
• 2 Roma Tomatoes, sliced
• 4 c. Iceberg lettuce, shredded
• 1 c. New Orleans Remoulade** (see recipe below)
• 1 c. Spicy garlic mayo** (see recipe below)

Directions

1. Hand separate the mushrooms from their clusters into a large mixing bowl and set aside.
   
   
2. In a food processor, combine canola oil, cumin, garlic, rosemary, thyme, onion powder,2tsp salt, 2tsp black pepper, and Old Bay Seasoning. Mix on high until fully incorporated. Pour the mixture over the mushrooms and let marinate for 1 hour.
   
   
3. Meanwhile, make the Spicy Garlic Mayo, New Orleans Remoulade and flour coating for the mushrooms. (See recipe below)
   
   
4. Flour coating: combine the remaining kosher salt, pepper, and Cajun seasoning with the Old Bay Seasoning, cornmeal, and flour in a large mixing bowl. Mix until well incorporated and set aside.
   
   
5. Remove the mushrooms from the marinate and drain off excess liquid before tossing into the flour mixture.
   
   
6. Fill a 1/2 inch of canola oil in large sauce pot. Set over high heat and bring the temperature to 375° F. Gently place mushrooms in the hot frying oil, being care not to over crowd the mushrooms, and cook until golden brown.
   
   
7. Using some of the left over frying oil, toast the French rolls, cut side down, in a pan over medium heat until golden brown.
   
   
8. To assemble, spread remoulade on each side of the rolls, before adding the fried mushrooms, 2 slices of tomato, 2 sweet & spicy pickle chips and a handful of lettuce . Top with spicy garlic mayo and serve immediately. Enjoy!

• 3/4 c. mayo or vegan substitute
• 1Tbsp Dijon mustard
• 1tsp lime juice
• 1tsp Tabasco
• 4 green onions, thinly sliced
• 1Tbsp capers, chopped
• salt and pepper to taste

Directions

1. In a small bowl ,whisk together all ingredients, and refrigerate for 30 minutes, or ideally overnight to enhance flavors.
2. Can be stored for up to 2 weeks before use.  

1. Whisk together all ingredients until fully incorporated. Can be stored for up to two weeks.