Vegan Oyster Mushroom Po Boy Recipes

VEGAN PO' BOY (WITH FRIED OYSTER MUSHROOMS!)

Steps:

• Take a damp paper towel and begin to wipe down your oyster mushrooms (this is how you clean mushrooms). If you rinse them instead, be sure to pat them dry with a paper towel. Set aside to begin making your batter.
• In the meantime, grab your cast-iron skillet and add enough oil for frying leaving about an inch or so of room from the at the top of the skillet. (The amount will vary depending on the vessel you are using to fry. For a deep fryer I tend to use the entire bottle of oil. For my cast iron skillet, I use ¾ of a 24-ounce bottle of oil).
• Turn heat on high and heat oil for 2 - 3 minutes until it is hot. If you have thermometer, it should read between 350°F (175°C) - 400°F (200°C). I don't use a thermometer so how I test my oil is by dipping a small piece of battered oyster mushroom in the oil. If it sizzles, that means it's ready.
• Take your marinated mushrooms and dip them in to your dry batter fully coating. I like to do this one at a time to make sure they are fully coated in the dry flour mixture. However, you can add multiple pieces in your dry batter at a time. Begin to add these pieces to your oil to begin frying.

GRANDMA'S OYSTER MUSHROOM PO BOY

Steps:

• For the vegan pepper jack: Dice the jalapeño and sauté in a pan in the oil with the red pepper flakes on medium heat.
• Meanwhile, in a saucepan, add the soy milk, tapioca flour, kappa carrageenan and salt. Start cooking at medium heat until it starts to thicken.
• Slowly add the coconut oil to the soy milk mixture. Emulsify with an immersion blender to blend until the oil and liquid fuse together, then add the apple cider vinegar, lemon juice and nutritional yeast, whisking. Fold in the jalapeño mixture until fully mixed, then scrape it into a 5-by-9-inch bread pan or cheese mold. Let set in the fridge for 8 hours.
• For the vegan mayo: With an immersion blender, emulsify the soy milk, lemon juice, agave, mustard powder, salt and vinegar in a bowl for 30 seconds, then add the vegetable oil, continuing to emulsify on high until the liquid thickens.
• For the horseradish mayo: Mix the horseradish, Worcestershire, garlic powder, salt and 2 cups vegan mayo in a small bowl.
• For the chipotle mayo: Mix the chipotles, lemon juice and 1 cup vegan mayo a in small bowl.
• For the mushrooms: Mix together the flour and panko in a bowl. Dredge the oyster mushrooms in the unsweetened soy milk followed by the panko mixture.
• Bring the oil to 350 degrees F in a deep-fryer or Dutch oven fitted with a deep-fry thermometer.
• Fry 5 to 8 mushroom petals until golden brown and crispy, about 4 minutes on each side.
• Slice the cheese 1/2-inch-thick (or however thin you like it) and place it on the buns.
• Put a pan on a burner on medium-low heat.
• Place the bun and cheese face down in the pan to melt the cheese until lightly toasted brown.
• Spread some horseradish mayo, 5 dill pickles, oyster mushrooms, red cabbage, chipotle mayo and the cheesy bun top. (Save remaining mushrooms and sauces for another use; see Cook's Notes.) Enjoy.

VEGAN OYSTER MUSHROOM PO' BOY

Steps:

• Mix together ground flax and water and set it aside to thicken for 10 minutes.
• Mix together nondairy milk, apple cider vinegar, vegan oyster sauce, garlic powder, basil, and white pepper. Add the flax mixture once thickened, and then pour the marinade over the pieces of oyster mushrooms in a large zipper bag ensuring they are well submerged. Refrigerate for 15 to 20 minutes.
• Meanwhile, mix together the breading ingredients and set aside.
• You can combine the sandwich sauce ingredients together in a small dish in advance, or while the mushrooms are marinating and leave in the fridge until ready to assemble.
• Heat oil to 365°F in a large iron skillet or heavy flat bottomed pan, or do this in a deep fryer because the mushrooms will splash oil with all their moisture! Oil should be heated up to the right temperature just as you're about to bread the oyster mushrooms.
• Remove a few oyster mushroom pieces from the marinade and place directly in the breading coating evenly on all sides using your hands. Place each piece into the hot oil and fry for 2 to 3 minutes, flipping half way through.
• Using a pair of tongs, place the fried pieces onto paper towel to absorb excess oil. Continue to bread the oyster mushrooms and fry in small batches.
• To prepare the sandwiches, cut rolls in half and toast lightly if desired. Spread the remoulade on either side. Layer romaine lettuce, tomato slices, pickles, then fried oyster mushrooms. Serve immediately while the oyster mushrooms are still warm and enjoy!