Crispy Old Bay Mushroom Po’ Boys with Corn on the Cob and Boardwalk Fries

These mushroom po’ boys are an embarrassment of riches. Crispy tempura-battered mushrooms seasoned with Old Bay are piled high on toasted baguettes, then topped with a creamy, tangy slaw, dill pickles and a zippy remoulade sauce. It’s a flavor-packed sandwich that transports you straight to New Orleans.

On the side, sweet corn on the cob and Old Bay-seasoned fries round out the meal. This veggie-forward dinner is hearty, satisfying and full of bold flavors. Perfect for a summer night or anytime you’re craving something fun and delicious.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Sliced Dill PickleView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Old Bay SeasoningView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

82 g Tempura Batter MixView ingredient guideLike ingredientDislike ingredient

1 unit Corn on the CobView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens; roughly chop whites. Quarter lemon. Trim and halve mushrooms (quarter any larger mushrooms).
2. Toss potatoes on a baking sheet with a large drizzle of oil, half the Old Bay seasoning, salt and pepper. Roast on top rack, flipping halfway, until browned and tender, 20-25 minutes.
3. In a medium bowl, combine cabbage, scallion greens, sour cream, 1 teaspoon sugar and juice from one lemon wedge. Season with salt and pepper. Set aside.
4. In a second medium bowl, combine mayonnaise, mustard, scallion whites, juice from one lemon wedge and hot sauce to taste. Set aside.
5. In a third medium bowl, whisk together tempura batter mix, garlic powder, remaining Old Bay seasoning, ⅓ cup cold water and a big pinch of salt. If too thick, add more water 1 tablespoon at a time until it reaches a pancake-batter consistency. Stir mushrooms into batter until fully coated.
6. Heat a ⅓-inch layer of oil in a large pan over medium-high heat. Once hot, use tongs to 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 baguettes lengthwise, stopping before cutting all the way through. Toast cut sides up directly on oven rack or on a baking sheet until golden, 3-5 minutes.
8. Wrap corn in damp paper towels and microwave until kernels are softened, 3-4 minutes. Let rest 1 minute, then halve crosswise.
9. Spread cut sides of baguettes with remoulade. Fill with mushrooms, pickle slices and as much slaw as desired. Divide sandwiches, corn and fries between plates. Serve with remaining slaw, remoulade and lemon wedges.

Recipe Tips

FAQ

Can I use a different type of mushroom?

Yes, cremini or oyster mushrooms work well. Just make sure they are similar in size so they cook evenly.

Can I make this recipe gluten-free?

Use a gluten-free tempura batter mix and ensure your baguettes are gluten-free. The rest of the ingredients are naturally gluten-free.

How do I reheat leftovers?

Reheat fries and mushrooms in a 400°F oven for 5-7 minutes to restore crispiness. The sandwich components can be assembled fresh.