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Lion's Mane Mushroom Po'boy UPDATED
This recipe is part of my first e-book, "It's All About the Lion's Mane", but if you don't have access to Lion's Mane mushroom, or don't have any growing at home, you can easily swap it out for oyster or shiitake mushrooms. Hope you enjoy this crispy cornmeal battered Po'boy! UPDATED RECIPE for Part 3 of Fire Sandwiches Made w/ Plantz & Mushroomz Today, we are diving into a classic Po'boy! This sandwich has a crispy creole cornmeal batter. I also added fresh dill, red bell peppers, sriracha dill “remoulade”, dill pickles, and purple coleslaw - stuffed into creole butter toasted bread! Straight fire!!!
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Shopping List
Ingredients
- 1/2 pound Lion's Mane mushroom
Wet Batter
- 2 Tbsp ground flaxseed
- 1 cup flour
- 1/4 cup potato starch
- 1 tsp creole seasoning
- 1/2 tsp cayenne pepper
- 2 tsp garlic powder
- 1 tsp baking powder
- 1.5 cups water
Dry Batter
- 1/2 cup cornmeal
- 1/2 cup potato starch
- 1.5 tsp creole seasoning
- 1 tsp granulated garlic
- 1/2 tsp baking powder
Sriracha Dill “Remoulade”
- 1/4 cup sriracha sauce
- 1/2 cup vegan mayonnaise
- 1 tsp horseradish
- 1 tsp finely chopped red bell pepper
- 1/2-1 tsp chopped fresh dill
- 1/2 shallot, finely chopped
Additional Ingredients
- chili sauce (found near ketchup)
- baguette bread
- vegan butter
- creole seasoning
- purple cabbage coleslaw
- sliced dill pickles
- sliced red bell peppers
- frying oil, if deep frying
Directions
- Pull apart Lion's Mane mushroom into shrimp-like pieces
- In a bowl, mix ingredients for Wet Batter
- In a separate bowl, mix ingredients for Dry Batter
- In a third bowl, mix together ingredients for Sriracha Dill “Remoulade”
- Dip Lion's Mane pieces into wet batter & then into dry batter
- Air Fry or Deep Fry at 370 degrees Fahrenheit for 8 mins or until golden crispy. I use avocado oil to deep fry. Allow mushrooms to cool slightly then toss in chili sauce
- Serve on a toasted baguette bun, brushed with a bit of melted vegan butter and sprinkled with creole seasoning. Fill the bread with purple cabbage coleslaw, dill pickles, sliced red bell pepper, crispy mushrooms, and Sriracha Dill “Remoulade”.
TIP: See my Lion's Mane Pulled No-Pork Sandwich recipe for an easy coleslaw recipe
Enjoy!
Shopping List
Ingredients
- 1/2 pound Lion's Mane mushroom
Wet Batter
- 2 Tbsp ground flaxseed
- 1 cup flour
- 1/4 cup potato starch
- 1 tsp creole seasoning
- 1/2 tsp cayenne pepper
- 2 tsp garlic powder
- 1 tsp baking powder
- 1.5 cups water
Dry Batter
- 1/2 cup cornmeal
- 1/2 cup potato starch
- 1.5 tsp creole seasoning
- 1 tsp granulated garlic
- 1/2 tsp baking powder
Sriracha Dill “Remoulade”
- 1/4 cup sriracha sauce
- 1/2 cup vegan mayonnaise
- 1 tsp horseradish
- 1 tsp finely chopped red bell pepper
- 1/2-1 tsp chopped fresh dill
- 1/2 shallot, finely chopped
Additional Ingredients
- chili sauce (found near ketchup)
- baguette bread
- vegan butter
- creole seasoning
- purple cabbage coleslaw
- sliced dill pickles
- sliced red bell peppers
- frying oil, if deep frying
Directions
- Pull apart Lion's Mane mushroom into shrimp-like pieces
- In a bowl, mix ingredients for Wet Batter
- In a separate bowl, mix ingredients for Dry Batter
- In a third bowl, mix together ingredients for Sriracha Dill “Remoulade”
- Dip Lion's Mane pieces into wet batter & then into dry batter
- Air Fry or Deep Fry at 370 degrees Fahrenheit for 8 mins or until golden crispy. I use avocado oil to deep fry. Allow mushrooms to cool slightly then toss in chili sauce
- Serve on a toasted baguette bun, brushed with a bit of melted vegan butter and sprinkled with creole seasoning. Fill the bread with purple cabbage coleslaw, dill pickles, sliced red bell pepper, crispy mushrooms, and Sriracha Dill “Remoulade”.
TIP: See my Lion's Mane Pulled No-Pork Sandwich recipe for an easy coleslaw recipe
Enjoy!
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