Crispy Fried Mushroom Po’Boy Sandwiches

• 1 pound cremini mushrooms, sliced
• 1/2 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1 cup panko breadcrumbs
• 2 large eggs, beaten
• Vegetable oil, for frying
• 4 French baguette rolls, split and toasted
• 1/2 cup mayonnaise
• 1/4 cup sweet pickle relish
• 8 dill pickle slices
• Fresh parsley, chopped, for garnish

Steps

1. 1 In a medium bowl, mix flour, garlic powder, paprika, and cayenne pepper.
2. 2 In a separate bowl, beat the eggs.
3. 3 Place panko breadcrumbs in another bowl.
4. 4 Toss mushroom slices in the flour mixture, then dip in beaten eggs, and finally coat with panko.
5. 5 Heat oil in a large skillet over medium heat.
6. 6 Fry coated mushrooms until golden and crispy, about 3-4 minutes per batch.
7. 7 Drain on paper towels.
8. 8 Mix mayonnaise and pickle relish in a small bowl.
9. 9 Spread mayo mixture on baguette halves.
10. 10 Layer fried mushrooms on the bottom half of each roll.
11. 11 Top with pickle slices and drizzle with any remaining mayo mixture.
12. 12 Garnish with fresh parsley and serve immediately.

Equipment

• Large skillet
• Slotted spoon
• Paper towels
• Mixing bowls

Variations

• Add sautéed onions or bell peppers for extra flavor.
• Experiment with different mushroom varieties for unique textures.

Substitutions

• Use almond milk mixed with 1 teaspoon of baking powder as an egg substitute for a vegan version.
• Replace panko breadcrumbs with crushed cornflakes for a gluten-free option.

Pairings

• Coleslaw
• Classic potato salad
• A side of spicy Cajun fries

Nutrition

Tips

• For extra crispiness, refrigerate the breaded mushrooms for 30 minutes before frying.
• Use a thermometer to ensure oil is at 350°F for perfect frying.

Storage

Store leftover sandwiches in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven to maintain crispiness.

Freezing: Does not freeze well due to the texture of the bread.

Serving Suggestions

• Serve with a side of sweet potato fries and a tangy remoulade sauce.
• Pair with a crisp, cold lager for a refreshing contrast.

FAQ