By: Amie Simon | August 17 2011
Posted in Recipes - Seattle Recipes

Pleurotus Po’Boy
(makes 2 sandwiches)
Recipe courtesy of Brooke and Jesse from Red Owl Mushroom Farm

Ingredients:
2 French rolls or French bread cut in 6” sections
1 large box Oyster mushrooms
shredded lettuce
sliced tomato
mayo

For Batter:
¾ cup all-purpose flour
½ teaspoon baking powder
¾-1 cup beer
1 egg
salt, pepper, and cayenne to taste

Directions: 

Remove last ¼” from mushroom bouquet. Separate individual mushrooms and slice the larger ones long-ways. Heat a splash of olive oil with 1 Tbs unsalted butter. Toss the mushrooms to coat, and sauté until just browned on the edges, stirring occasionally. Do not cook fully.

Mix all beer-batter ingredients together in a medium-sized bowl. Dip each par-cooked mushroom piece in batter, then roll in dry flour. Heat ½” of canola or other cooking oil until it pops when a drop of water is dripped in. Carefully lay battered pieces in oil and fry about 1 minute on each side. Pull out with tongs and lay on paper towel to drain.

We like to sprinkle ours with a little extra sea salt and cayenne at this point (optional).

Meanwhile, lightly toast french rolls and spread with mayo. If desired, pre-mix mayo with a splash of lemon juice and either cayenne or favorite hot sauce for a spicy spread! Place ½ of the oyster mushroom strips on each of the rolls and top with lettuce and tomato.

Serve while still warm and enjoy your fungi! 

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