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Vegan Comfort Food: "Oyster" Mushroom Po' Boy with Pickles & Remoulade

Ida
Posted by Ida on Mar 30, 2016

Before veganism started to make its way into mainstream eating, society was convinced that vegans ate nothing but lettuce. I remember having to work hard to convince my own friends that vegan food wasn't just salad, topped with salad, and a side of salad.

That's just not true. I cringe just thinking about that kind of eating. Vegans like carbs, sugar, and fried food just as much as everyone else. And no one likes ‘em as much as this lady!

Case in point: my take on the classic Louisiana sandwich … the PO’ BOY.

vegan oyster mushroom poor boy

There is a great little vegetarian restaurant in Chicago’s Logan Square neighborhood called Ground Control, specializing in satisfying plant-based comfort food. One of my favorite dishes there is their version of a New Orleans po’ boy. Instead of seafood, their sandwich has cremini mushrooms battered & fried to perfection, topped with lettuce, tomato, pickled red onion & cabbage (a unique but delicious twist) and a vegan garlic mayo, all on a super soft French roll. This po’ boy has the perfect mix of flavors and textures going on; tangy, sweet, spicy, crunchy, soft, earthy… just so darn good! After reminiscing about this amazing sandwich many times, I decided to try my own version at home.

Po’ boys are traditionally made with shrimp and sometimes oysters, so to kinda go with that theme, I used oyster mushrooms. HAH, get it? If you can't find oyster mushrooms, or if they're just not your thing, you can use any mushroom you have on hand. Po’ boy batters are traditionally a flour & cornmeal based, but also usually contain egg. So to make this vegan, I use a nice beer batter. Any beer you like would works beautifully in this.

To accompany the delicious fried mushrooms are a delicious roasted garlic remoulade and pickled red onions & cabbage. To get the most out of your sandwich, have these accoutrements made ahead of time, even a day before.

Pickled Onion and Cabbage

1 red onion, thinly sliced
½ head red cabbage, thinly shredded
3 cups boiling water
1 ½ cup apple cider vinegar
2 tbsp sugar
Salt, to taste

pickle mise en place

Place onion and cabbage into a large bowl. Pour boiling water over them, and let sit for 20 seconds. Place back into bowl, and toss with lemon juice, sugar, and salt. Place contents into a mason jar, cover, and refrigerate for 1-2 hours. Pickled onion and cabbage will keep in the refrigerator for 1 month.

pickle jar

Roasted Garlic Remoulade

2 heads of roasted garlic (yes, that much), cloves removed from peels
1 cup vegan mayonnaise (available at most grocery stores, in the refrigerated section, almost always near the tofu)
2 tsp Cajun seasoning
2 heaping tbsp Creole mustard or spicy brown mustard
2 tbsp Cajun hot sauce (or any hot sauce you like)
1 lemon, juiced
3 tbsp parsley
Salt and pepper to taste

remoulade ingredients

Place roasted garlic, vegan mayonnaise, seasoning, mustard, hot sauce, and lemon into a food processor or blender, and purée until combined. Pulse in the parsley. Season with salt and pepper. Let sit for 30 minutes. Remoulade can be covered and stored in the fridge for up to 2 weeks.

remoulade

Mushrooms & Batter

1 cup all purpose flour (rice flour is a great gluten-free substitute)
1 cup cornmeal
1 tbsp Cajun seasoning, plus more for sprinkling
1 12-oz ice cold beer (can use gluten free beer)
1 tbsp agave or maple syrup
Salt and pepper, to taste
1 ½ lb oyster mushrooms (or any mushrooms), cut into large but bite-sized pieces

Canola oil, for frying.

mushroom ingredients

In a large bowl, whisk together flour, cornmeal, and cajun seasoning. While whisking, pour in the beer in a slow and steady stream. Once combined, add the agave or maple syrup, and season with salt & pepper to taste (start light, because your Cajun seasoning likely has salt and pepper in it). Toss in oyster mushrooms a few at a time, and make sure they are each coated evenly in batter. (Repeat this step after you fry a batch)

beer

Heat oil to 375 degrees F. Working in batches, individually drop in oyster mushrooms, and fry for 3-4 minutes, stirring around to make sure the mushrooms don’t stick together. Remove and place on a wire rack over a sheet pan. Sprinkle with Cajun seasoning.

Other sandwich accoutrements

Soft French rolls
Shredded lettuce (I like romaine lettuce)
Sliced tomato
Cajun hot sauce

While I am very proud of this sandwich I've tinkered with, I really owe it to Ground Control, and I highly recommend the restaurant. Ground Control is located at 3315 W. Armitage Ave. Chicago, IL 60647.  This sandwich is so rich and satisfying, be ready for a food coma. Yes, vegans can get those too!

poor boy

Experience one for yourself at The Chopping Block's upcoming Vegan Brunch cooking class at Lincoln Square with these fabulous vegan recipes:

  • Whole Grain Blueberry Muffins
  • Mushroom and Swiss Chard Quiche
  • Sweet Potato Hash Browns
  • French Toast with Maple Pecan Sauce

 

Topics: vegan

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