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(Or mix the Dijon with a little vegan mayo to create a creamy sauce). If you’re vegan, I recommend slathering your sandwich with Sir Kensington’s Dijon mustard.
![oyster po boy oyster po boy](https://tasteofnovascotia.com/wp-content/uploads/2017/09/TASTE-NS-OYSTERS-3-800x533.jpg)
Then squeeze a little bit of fresh lemon juice on top. Stuff them into sandwiches with tomatoes, pickles, arugula, and Dijonnaise, and dig in! Alternatively, you could use an egg white – I tried both and the flax actually worked (and tasted) better. Which means that these mushrooms, on their own, are vegan… but I promise no one will know because they taste so good.īake the mushrooms until they’re golden brown and crispy. Then, dip each mushroom in a flax/water mixture to get the breading to stick. The hemp seeds give these a nice crispy bite, and they also add a little bit of protein. Start by marinating the mushrooms for a short time and then breading them with a spiced mixture of cornmeal, panko, and hemp seeds.
#Oyster po boy how to
How to Make Po’ Boys with Oyster Mushrooms! The Dijonnaise is bright, tangy and a little spicy, so it pairs perfectly with the mushrooms. These mushrooms are so delicious stuffed into a soft baguette with a slather of Sir Kensington’s Dijonnaise. I’ll just go ahead and say it – if you make one recipe this summer, make this one. They’re easy to make, they’re healthy, and there’s no messy fry oil involved. Fried oysters, fried shrimp – I love it all, even if it’s “sometimes food.” That is until now, because these baked oyster mushrooms are every bit as crispy, meaty, and delectable as anything fried. This blog may be mostly healthy, but I have to admit that I enjoy my share of fried foods from time to time.