Oyster Mushroom Po’boy

This is from Vegan Comfort Classics – and it is so good! It looks like a lot of work but it comes together pretty quickly. I served on lettuce wraps, feel free to use your favorite roll.

Oyster Mushrooms

  • 2 tbsp ground flax
  • 6 tbsp water
  • 1 c nutmilk
  • 1/4 c Apple cider vinegar
  • 2 tbsp vegan Worcestershire
  • 2 tsp garlic powder
  • 2 tsp dried basil
  • 1 tsp pepper
  • 8 oz oyster mushrooms, cleaned and stemmed
  • Olive oil spray

Mix flax and water and set aside. Combine the remaining ingredient, stir in the flax and then coat mushrooms. Let marinate for at least 20 min – overnight.

Breading

  • 1/2 c panko
  • 1/4 c cornmeal
  • 1/4 flour
  • 1 tsp salt
  • 1 tsp cayenne
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • 1/2 tsp smoked paprika
  • 1/2 tsp pepper

Combine in a bowl. Set aside.

Thousand Island Dressing:

  • 1 c vegan mayo
  • 1/2 c pickles
  • 2 tbsp ketchup
  • 1 tbsp apple cider vinegar
  • 1 tbsp hot sauce
  • 1 tsp onion powder
  • 2 tbsp chopped chives
  • 1/4 tsp salt
  • 1/4 tsp pepper.
  • Combine in a food processor and pulse to chop pickles and combine.
  • Preheat over to 350 in convention mode or air fryer
  • Toss mushrooms in the breading – a few at a time. Place on a sprayed “air fryer” sheet with a pan under neath. Spray with olive oil. Cook for 10 -15 minutes flipping half way through until crispy on the outside.
  • Serve with lettuce, sauce on a bun.
  • Serves 4.
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