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Oyster Mushroom Po'Boy

Oyster Mushroom Po'Boy


  • 1 pound oyster mushrooms
  • 1 cup fine cornmeal or flour
  • 3 tablespoons chile powder (without salt)
  • 1 teaspoon salt
  • 1/4 cup mayonnaise
  • 1/2 teaspoon prepared horseradish with or without beets
  • 1/3 cup celery, finely chopped
  • 1 scallion, chopped
  • 1/2 teaspoon cayenne pepper
  • Juice of 1/4 lemon
  • 1/2 teaspoon mustard
  • 2 eggs
  • 2 french rolls
  • Bread and butter or dill pickles
  • Sliced tomatoes
  • 1 cup chopped lettuce


Break eggs into a bowl and beat them well.

Mix together cornmeal, chile powder and salt and pour onto a plate.

Preheat oven to 450 degrees, Cover a cookie sheet well with oil.

Mix together mayonnaise, horseradish, mustard, cayenne pepper, lemon juice, celery and scallions in a separate bowl.

Remove stems from mushrooms. Dip each mushroom in egg, then press into cornmeal on each side and place on baking sheet.

Spray the tops of each mushroom with oil -- if you don't have a spray bottle, just dab a little bit of oil on the top of each mushroom.

Bake mushrooms until they are browned and crisped on the top.

Split open rolls and toast them in the oven. Remove and slather with sauce, fill with mushrooms, and add sliced tomatoes, pickles, and shredded lettuce as desired.

Tested and Approved by Boston Organics (Chris McIntosh)

Associated Add-on Products