Can I make the French bread ahead of time for these po' boys?

Yes, after shaping the baguette rolls, you can refrigerate them until ready to bake or put them into a 425 degreesF oven for 13-15 minutes after a short period of rising.

What's the best way to ensure the oyster mushrooms get a crispy cornmeal crust?

To achieve a deeply brown and crispy crust, pan-fry the mushrooms in about an inch of canola oil for approximately 5 minutes on each side.

Are there any suitable substitutes for oyster mushrooms in this recipe?

The recipe suggests using oyster mushrooms or 'any kind of mushroom,' implying that other firm, meaty mushrooms could be used depending on your preference and desired sandwich quantity.

How should I store leftover Cornmeal Crusted Oyster Mushroom Po' Boys?

It's best to store the bread and cooked mushrooms separately. The bread can be kept at room temperature, while the mushrooms should be refrigerated in an airtight container for 2-3 days and reheated before assembly.

What kind of non-dairy milk should I use for dipping the mushrooms?

Any plain, unsweetened non-dairy milk will work effectively for the dipping bath, as its main purpose is to help the cornmeal coating adhere to the mushrooms.

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Cornmeal Crusted Oyster Mushroom Po’ Boys on French Bread
[Vegan]

TP By: Travis Piper

Author Bio

I'm a full-time teacher, father, and ultra-runner obsessed with vegan food, recipe development, and photography.... Read More

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Cornmeal Crusted Oyster Mushroom Po Boys b

A freshly made vegan po' boy sandwich featuring crispy cornmeal-crusted oyster mushrooms, fresh greens, sliced onion, and vegan mayonnaise on a toasted French bread baguette.

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Cornmeal Crusted Oyster Mushroom Po' Boys on French Bread [Vegan]

Dairy Free

Who needs seafood to make a po' boy? This soul food classic is packed with cornmeal-crusted Oyster mushrooms that are fried to crispy perfection and served on a fluffy, doughy homemade baguette. Garnish this delicious sammie with your favorite greens, vegan mayonnaise, and chili peppers for extra heat.

Ingredients You Need for Cornmeal Crusted Oyster Mushroom Po’ Boys on French Bread [Vegan]

For the Bread:

1 cup warm water
2 tablespoons instant yeast
1 tablespoon coarse sea salt
1 tablespoon raw sugar
1/2 cup semolina flour
2 cups all-purpose flour

For the Mushrooms:

1/2 cup all-purpose flour
1 cup medium grind cornmeal
1 tablespoon garlic powder/onion powder
1 tablespoon coarse sea salt
2 teaspoons smoked paprika
1/2 teaspoon cracked black pepper
2 tablespoons cilantro (dried)
Oyster mushrooms or any kind of mushroom, depending on how many sandwiches you want
Non-dairy milk, as needed

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How to Prepare Cornmeal Crusted Oyster Mushroom Po’ Boys on French Bread [Vegan]

To Make the Bread:

Mix the water and yeast and allow them to sit together while you pull out the other ingredients. Then, add them all together and knead well. Allow to rise, covered, in the bowl for an hour or two until doubled in bulk.
Then punch it down, shape into baguette rolls and either refrigerate until ready to bake or put them into a 425°F. oven for 13-15 minutes after a short period of rising.

To Make the Mushrooms:

Set up a cup of non-dairy milk in a large bowl for a dipping bath. Then, prepare your mushrooms by washing and de-stemming them.
Dunk a few at a time into the milk and then transfer them into a big bag to shaky-shake. Pan fry in about an inch of canola oil until deeply brown on each side, approximately 5 minutes. Allow them to drip on paper towels, then squeeze lemon juice over them just before serving.