Grandma's Oyster Mushroom Po Boy
- Level: Intermediate
- Yield: 5 servings
- Total: 8 hr 45 min (includes chilling time)
- Active: 1 hr
Ingredients
Vegan Pepper Jack:
1 jalapeño
2 teaspoons vegetable oil
1 teaspoon red pepper flakes
1 1/4 cups unsweetened soy milk
1/4 cup tapioca flour
4 teaspoons kappa carrageenan
1 1/4 teaspoons salt
2/3 cup refined coconut oil
2 teaspoons apple cider vinegar
1 teaspoon lemon juice
2 tablespoons nutritional yeast
Vegan Mayo:
1/2 cup unsweetened soy milk
1 tablespoon lemon juice
2 teaspoons agave
1 teaspoon dry mustard powder
1 teaspoon salt
1 teaspoon apple cider vinegar
2 cups vegetable oil
Horseradish Mayo:
1 tablespoon horseradish
1 tablespoon vegan Worcestershire
1/2 teaspoon garlic powder
1/4 teaspoon salt
Chipotle Mayo:
3 tablespoons chipotle peppers
1 tablespoon lemon juice
Mushrooms:
1/2 cup all-purpose flour
1/2 cup panko
5 pounds oyster mushrooms
2 cups unsweetened soy milk
3 cups vegetable oil
For Serving:
5 buns
Pickles, for serving
1 head red cabbage, shredded
Directions
Special equipment:
an immersion blender; a deep-fryer or deep-fry thermometer- For the vegan pepper jack: Dice the jalapeño and sauté in a pan in the oil with the red pepper flakes on medium heat.
- Meanwhile, in a saucepan, add the soy milk, tapioca flour, kappa carrageenan and salt. Start cooking at medium heat until it starts to thicken.
- Slowly add the coconut oil to the soy milk mixture. Emulsify with an immersion blender to blend until the oil and liquid fuse together, then add the apple cider vinegar, lemon juice and nutritional yeast, whisking. Fold in the jalapeño mixture until fully mixed, then scrape it into a 5-by-9-inch bread pan or cheese mold. Let set in the fridge for 8 hours.
- For the vegan mayo: With an immersion blender, emulsify the soy milk, lemon juice, agave, mustard powder, salt and vinegar in a bowl for 30 seconds, then add the vegetable oil, continuing to emulsify on high until the liquid thickens.
- For the horseradish mayo: Mix the horseradish, Worcestershire, garlic powder, salt and 2 cups vegan mayo in a small bowl.
- For the chipotle mayo: Mix the chipotles, lemon juice and 1 cup vegan mayo a in small bowl.
- For the mushrooms: Mix together the flour and panko in a bowl. Dredge the oyster mushrooms in the unsweetened soy milk followed by the panko mixture.
- Bring the oil to 350 degrees F in a deep-fryer or Dutch oven fitted with a deep-fry thermometer.
- Fry 5 to 8 mushroom petals until golden brown and crispy, about 4 minutes on each side.
- Slice the cheese 1/2-inch-thick (or however thin you like it) and place it on the buns.
- Put a pan on a burner on medium-low heat.
- Place the bun and cheese face down in the pan to melt the cheese until lightly toasted brown.
- Spread some horseradish mayo, 5 dill pickles, oyster mushrooms, red cabbage, chipotle mayo and the cheesy bun top. (Save remaining mushrooms and sauces for another use; see Cook's Notes.) Enjoy.
Cook’s Note
The recipe yields a total of 15 servings of mushrooms and sauces. Leftover mushrooms can be frozen for months for later use. The sauces will stay fresh in the fridge for up to 2 weeks so you can continue to use them and fry up fresh mushrooms through the week for more sandwiches! The cheese stays fresh for a month wrapped in the fridge for other sandwiches or recipes!