Oyster Mushrooms Po' Boy Sandwiches
Featured In WTFCF Season 1, Episode 04: A Mushrooming Business From Home. A favorite recipe of Joe Iovino and his wife Barbara from Love & Lemons. Breaded and baked oyster mushrooms take the place of meat in this veggie riff on a po' boy sandwich! They're fun, healthy, and downright delicious.
Equipment
- parchment paper
Ingredients
Ingredients Mushrooms
- 3 cups loosely packed oyster mushrooms
- 1½ tablespoons ground flaxseed
- 4 tablespoons water
- ⅓ cup cornmeal
- ⅓ cup panko bread crumbs
- 2 tablespoons hemp seeds
- 1 teaspoon old bay seasoning
- ¼ teaspoon cayenne pepper
- sea salt and freshly ground black pepper, to taste
- drizzle of rice vinegar
- drizzle of olive oil
Ingredients Sandwiches
- 4 - 5 inch pieces of baguette bread
- Dijonnaise mustard
- a few handfuls of arugula
- sliced tomatoes
- pickles
- lemon juice
- lemon wedges
Instructions
Prepare The Mushrooms
- Preheat oven to 450℉ and line a baking pan with parchment paper.
- Using a damp towel, gently clean mushrooms. Trim off the coarse part of the stems (soft stems are ok) and place in a medium bowl.
- Drizzle mushrooms with, olive oil, rice vinegar, and sprinkle with a pinch of salt. Gently toss and set aside to marinate.
Prepare Breadcrumb Mixture
- In a bowl, add 1½ tablespoons ground flaxseed and 4 tablespoons water. Mix well and set aside.
- In a second bowl, add ⅓ cup cornmeal, ⅓ cup panko breadcrumbs, 2 tablespoons hemp seeds, 1 teaspoon old bay seasoning, ¼ teaspoon cayenne pepper, and a few pinches of salt and pepper. Mix well and place on a plate to use as the breading mixture.
Bread The Mushrooms
- Dip each mushroom into flaxseed mixture. Note: Let some of the excess drip off.
- Place onto plate and gently coat the mushrooms individually with the breading mixture. Note: Once you get toward the end, if you’re running out of flaxseed mixture or if you have smaller pieces of mushrooms, scrape the remaining flaxseed mixture in the mushroom bowl and toss. Add in the remaining breading and toss to coat.
- Bake for 10 to 12 minutes or until golden brown and crisp on the edges. Remove from oven and squeeze fresh lemon juice onto the mushrooms.
Assemble The Sandwiches
- Fill the buns with, Dijonnaise mustard, arugula, tomato slices, and pickles.
- Serve with lemon wedges on the side.
Enjoy!
About the Author
Cactus Hat Mushrooms was founded in Tampa, Florida by local Fireman Joseph Iovino. Committed to fitness and healthy eating, Joe became frustrated because there was a lack of quality mushrooms in Tampa. At the grocery store, the mushrooms were generic and almost expired. To solve this problem, he started growing them on his own. He soon realized that there is a huge difference between store-bought mushrooms compared to freshly grown mushrooms.
In addition to the great taste, Joe also realized the countless health benefits that eating mushrooms offers. As a Fireman, being in shape and living a healthy lifestyle is vital to the job. After he started growing a few different varieties of mushrooms, it became his mission to offer these healthy mushrooms to the people of Tampa and surrounding areas.Now Cactus Hat Mushrooms has entered local restaurants, farmers’ markets, and to the table of many homes. Cactus Hat Mushrooms have become especially popular among Vegans.