Oyster Mushroom Po’Boys

– 4 cups vegetable oil for frying, or as needed – 6 ounces oyster mushrooms, large stems removed, cut into 1-inch piece – 1 tablespoon vegetable oil – 1 tablespoon lemon juice – 1/2 teaspoon salt, divided, plus more to taste – 1/4 cup unsweetened plant milk – 3/4 cup finely ground cornmeal – 3/4 cup all-purpose flour – 2 teaspoons Cajun seasoning

Ingredient

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– 3/4 teaspoon freshly ground black pepper – 1/2 cup purchased remoulade sauce – 4 hoagie buns, split and toasted, if desired – 1 large tomato, cut into 8 slice – 1 cup shredded lettuce – lemon wedges, for serving

Ingredient

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Pour oil to a depth of 1 inch in a large deep, heavy-bottomed skillet or pot (preferably cast-iron) or a deep fryer; heat oil to 350 degrees F (175 degrees C). You’ll need about 4 cups oil.

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Toss together mushrooms, 1 tablespoon oil, lemon juice, and 1/4 teaspoon salt in a medium bowl. Let stand 15 minutes. Add plant milk; toss to coat.

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Meanwhile, whisk together cornmeal, flour, Cajun seasoning, black pepper, and remaining 1/4 teaspoon salt in a shallow dish.

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Working in batches, dredge mushrooms in cornmeal mixture, shaking off excess. Transfer to a wire rack.

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Working in batches, fry mushrooms until deep golden brown, 3 to 4 minutes. Transfer to a paper towel-lined plate. If you like, sprinkle mushrooms with additional salt.

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Spread remoulade sauce on hoagie buns. Top with tomato, lettuce, and mushrooms. Serve with lemon wedges.

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