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Oyster Mushroom Po' Boy Recipe
May. 11th, 2020 06:37 amMade some vegan and gluten free oyster mushroom po' boy today. I love mushrooms, and I love things that are fried, so this is a favorite of mine. Here's an attempt to roughly transcribe the recipe.
Ingredients:
*oyster mushrooms
*a gluten free all purpose flour
*corn meal
*amaranth (optional and you have to watch for it popping when it cooks, but I'm fond of it)
*garlic powder (optional but can add a bit of flavor to the breading)
*peanut oil
*Ener-g egg replacer (can also sub flax seeds or chia seeds for this instead. Chia will change the appearance and texture of the finished product a bit, but has the advantage that it does not require *warm* water like the energ egg replacer nor grinding like flax. Flax will need to be ground first, ideally freshly ground from whole seeds since it doesn't store well otherwise, but it is another healthy one ingredient alternative to Ener-G egg replacer)
*Gluten free bread (to make a sandwich with)
*Mustard
*Vegan mayonnaise (check label to see if gluten free)
*Hot sauce
Combine the flour, corn meal, and (optionally) amaranth and garlic powder in a bowl. Add Ener-G egg replacer as directed on the box in another bowl. I usually end up using at least 1/2 cup warm water with 2 tablespoons Ener-G egg replacer. Substitute flax and water or chia seeds and water for Ener-G egg replacer if desired. Wash and chop oyster mushrooms into pieces. Coat pieces in Ener-G egg replacer (or flax or chia mixed with water), then coat mushroom in dry cornmeal mixture. When mushrooms are sufficiently coated, fry in peanut oil. Mix some mustard and vegan mayonnaise together. Toast the gluten free bread. Spread mustard and mayo mix on bread, add fried breaded oyster mushrooms, and add a bit of hot sauce.
Ingredients:
*oyster mushrooms
*a gluten free all purpose flour
*corn meal
*amaranth (optional and you have to watch for it popping when it cooks, but I'm fond of it)
*garlic powder (optional but can add a bit of flavor to the breading)
*peanut oil
*Ener-g egg replacer (can also sub flax seeds or chia seeds for this instead. Chia will change the appearance and texture of the finished product a bit, but has the advantage that it does not require *warm* water like the energ egg replacer nor grinding like flax. Flax will need to be ground first, ideally freshly ground from whole seeds since it doesn't store well otherwise, but it is another healthy one ingredient alternative to Ener-G egg replacer)
*Gluten free bread (to make a sandwich with)
*Mustard
*Vegan mayonnaise (check label to see if gluten free)
*Hot sauce
Combine the flour, corn meal, and (optionally) amaranth and garlic powder in a bowl. Add Ener-G egg replacer as directed on the box in another bowl. I usually end up using at least 1/2 cup warm water with 2 tablespoons Ener-G egg replacer. Substitute flax and water or chia seeds and water for Ener-G egg replacer if desired. Wash and chop oyster mushrooms into pieces. Coat pieces in Ener-G egg replacer (or flax or chia mixed with water), then coat mushroom in dry cornmeal mixture. When mushrooms are sufficiently coated, fry in peanut oil. Mix some mustard and vegan mayonnaise together. Toast the gluten free bread. Spread mustard and mayo mix on bread, add fried breaded oyster mushrooms, and add a bit of hot sauce.
