Recipe courtesy of Kardea Brown
From:
Food Network Magazine
Fried Portobello Po’boys
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- Level: Intermediate
- Total: 45 min (plus 4 hr marinating)
- Active: 45 min
- Yield: 4 po’boys
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1921
- Total Fat
- 139 g
- Saturated Fat
- 14 g
- Carbohydrates
- 145 g
- Dietary Fiber
- 12 g
- Sugar
- 37 g
- Protein
- 29 g
- Cholesterol
- 9 mg
- Sodium
- 1871 mg
This has all the crunch and flavor you expect when biting into a po’boy!
- Level: Intermediate
- Total: 45 min (plus 4 hr marinating)
- Active: 45 min
- Yield: 4 po’boys
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1921
- Total Fat
- 139 g
- Saturated Fat
- 14 g
- Carbohydrates
- 145 g
- Dietary Fiber
- 12 g
- Sugar
- 37 g
- Protein
- 29 g
- Cholesterol
- 9 mg
- Sodium
- 1871 mg
Ingredients
For the Mushrooms:
For the Slaw:
For the Sandwiches:
Directions
- Marinate the mushrooms: Whisk the buttermilk and 1 tablespoon Cajun seasoning in a large bowl, then add the portobellos and toss to coat. Refrigerate for 4 hours.
- About 30 minutes before frying, make the slaw: Whisk the olive oil, vinegar, mustard, sugar, mustard seeds, garlic, a pinch of salt and a few grinds of pepper in a bowl. Add the coleslaw mix, red cabbage and scallions; toss lightly. Season with salt and pepper to your liking. Refrigerate until ready to serve.
- Bread the mushrooms: Combine the flour, remaining 1 tablespoon Cajun seasoning, the baking powder and a pinch each of salt and pepper in a large shallow dish. Remove the mushrooms from the buttermilk marinade and coat in the seasoned flour (you can also shake the mushrooms with the seasoned flour in a paper bag). Shake off any excess flour and transfer the breaded mushrooms to a large plate.
- Fill a large cast-iron skillet halfway with vegetable oil and fit the skillet with a deep-fry thermometer; heat the oil to 350˚ F. Line a baking sheet with paper towels and set a rack on top.
- Add 6 to 8 mushroom slices to the hot oil and cook 3 to 4 minutes, then flip and cook until golden brown, 2 to 3 more minutes. Remove to the rack. Repeat with the remaining mushrooms.
- Make the sandwiches: Lay the tomatoes and pickles on the bottoms of the bread, then top with the fried mushrooms, red onion and slaw. Close the sandwiches and cut each loaf in half.
