Mushroom Po’ Boy
By OcadoLife
Published on 14 August 2024
Switch up your regular sarnie with chef Liam Barker’s hearty vegan Mushroom Po’ Boy. Based on the New Orleans classic, its smoky spice blend and creamy, tangy remoulade take this version to the next level.Time and servings
25 minsTotal time
2Servings
15 minsPrep time
10 minsCooking time
Ingredients
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp ground black pepper
- 1 tsp dried thyme
- 0.5 tsp salt
- 3 tbsp plant-based mayonnaise
- 1 tbsp ketchup
- 0.5 tsp dijon mustard
- 1 tsp hot sauce
- 1 tbsp pickle juice (from a jar of pickles), plus sliced pickles to serve
- 2 (150g) packs shiitake or oyster mushrooms
- 4 tbsp unsalted plant-based butter, melted
- 2 tbsp olive oil, for frying
- 1 tsp plain flour
- 4 tomatoes, 2 diced, 1 thinly sliced
- 2 vegan hot dog rolls, split open and lightly toasted
- 1 little gem lettuce, shredded
Method
Step 1
To make the spice blend, combine the smoked paprika, garlic and onion powders, black pepper, thyme and salt in a bowl and mix well.Step 2
For the remoulade, mix the mayo, ketchup, mustard, hot sauce and pickle juice with ½ tsp of the spice blend; set aside.Step 3
Toss the mushrooms in the butter, then dip them into the remaining spice blend, turning until coated.Step 4
Heat the oil in a large frying pan over a high heat. Fry the mushrooms for 3-4 mins until golden. Remove to a plate lined with kitchen paper.Step 5
Keeping the pan on the heat, stir in the flour with a wooden spoon, then add the diced tomatoes and a splash of water. Stir for 2 mins to make a relish; season with salt.Step 6
To assemble the buns, spread them with the relish; top with lettuce, sliced tomatoes, mushrooms, a few sliced pickles and a drizzle of remoulade.