Crispy Mushroom Po’ Boys with Spicy Remoulade and Old Bay Fries

Get ready for a flavor-packed sandwich that brings the taste of New Orleans to your kitchen. These mushroom po’ boys feature crispy tempura-battered mushrooms seasoned with Old Bay, layered on a toasted baguette with a creamy, tangy slaw, dill pickles and a spicy remoulade sauce. It’s a vegetarian twist on a classic that’s anything but boring.

And what’s a po’ boy without fries? Oven-baked potato wedges tossed with more Old Bay become golden and crispy, making the perfect side. Whether you’re craving a hearty lunch or a fun dinner, this recipe delivers big, bold flavors that will transport you straight to the boardwalk.

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Ingredients

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

82 g Tempura BatterView ingredient guideLike ingredientDislike ingredient

1 unit OLD BAY® SeasoningView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

4 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Sliced Dill PickleView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

salt to tasteView ingredient guideLike ingredientDislike ingredient

pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with a rack in the top position. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Trim scallions, separating whites from greens; roughly chop whites. Quarter the lemon. Trim mushrooms and halve any large ones (quarter if very large).
2. Toss potato wedges on a baking sheet with a drizzle of oil, half the Old Bay seasoning, salt and pepper. Roast on the top rack until golden and tender, 20-25 minutes, flipping halfway through.
3. In a medium bowl, combine shredded cabbage, scallion greens, sour cream, 1 teaspoon sugar and a squeeze of lemon juice. Season with salt and pepper. Set aside.
4. In another medium bowl, mix mayonnaise, Dijon mustard, chopped scallion whites, another squeeze of lemon juice and hot sauce to taste. This is your spicy remoulade.
5. In a third bowl, whisk together tempura batter mix, garlic powder, remaining Old Bay, ⅓ cup cold water and a pinch of salt. The batter should be thick but pourable; add more water 1 tablespoon at a time if needed. Stir in mushrooms until fully coated.
6. Heat about ⅓ inch of oil in a large skillet over medium-high heat. When a drop of batter sizzles on contact, carefully add coated mushrooms in a single layer (work in batches if needed). Cook until golden brown, 3-4 minutes per side. Transfer to a paper-towel-lined plate and season with salt.
7. While mushrooms cook, halve the baguettes lengthwise without cutting all the way through. Toast them cut-side up directly on the oven rack or on a baking sheet until golden, 3-5 minutes.
8. Spread the cut sides of the baguettes with spicy remoulade. Fill with crispy mushrooms, pickle slices and slaw. Serve sandwiches with the remaining slaw, remoulade, lemon wedges and the Old Bay fries on the side.

Recipe Tips

FAQ

Can I use a different type of mushroom?

Yes, cremini or oyster mushrooms work well too. Just adjust cooking time if they are larger or smaller.

How can I make the remoulade less spicy?

Reduce or omit the hot sauce. You can also add a little more mayonnaise to mellow the heat.

Can I bake the mushrooms instead of frying?

Frying gives the best crispy texture, but you can bake them at 425°F on a greased baking sheet for 12-15 minutes, flipping halfway. They won’t be as crunchy.