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

These mushroom po’ boys are an embarrassment of riches. Crispy tempura-battered mushrooms seasoned with Old Bay, a creamy tangy slaw, dill pickles and a zippy remoulade-style sauce-all layered on toasted baguettes. It’s a flavor explosion that’ll transport you straight to New Orleans.

And what’s a po’ boy without fries? These oven-baked potato wedges, sprinkled with more Old Bay, are the perfect crispy side. Easy to make and utterly satisfying, this meal is a vegetarian dream.

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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

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

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

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Cut potatoes into ½-inch thick wedges. Toss with 1 tsp cooking oil, half the Old Bay seasoning and a pinch of salt. Spread on a baking sheet and bake for 20-25 minutes, flipping halfway, until golden and crispy.
2. Meanwhile, prepare the slaw: In a bowl, combine shredded red cabbage, juice of ½ lemon, 1 tsp sugar and a pinch of salt. Set aside to marinate.
3. Make the spicy remoulade: In a small bowl, mix mayonnaise, sour cream, Dijon mustard, hot sauce and a squeeze of lemon juice. Season with salt and pepper. Set aside.
4. Prepare the mushrooms: In a bowl, whisk tempura batter mix with ½ cup cold water until smooth. Stir in garlic powder and remaining Old Bay. Dip mushrooms into batter, letting excess drip off.
5. Heat 1 inch of oil in a deep skillet to 350°F. Fry battered mushrooms in batches for 2-3 minutes until golden and crispy. Drain on paper towels. Season with salt.
6. Slice baguettes in half lengthwise. Toast cut sides in a dry skillet or under broiler until lightly golden.
7. Assemble po’ boys: Spread remoulade on both cut sides of baguettes. Layer with pickles, crispy mushrooms and slaw. Top with sliced scallions.
8. Serve po’ boys with oven fries and extra remoulade on the side.

Recipe Tips

FAQ

Can I make these po' boys gluten-free?

Yes, use a gluten-free tempura batter mix and gluten-free baguettes. Ensure all other ingredients are gluten-free.

What can I substitute for Old Bay seasoning?

You can use a mix of celery salt, paprika, black pepper and cayenne pepper to mimic Old Bay flavor.

Can I prepare the slaw and remoulade ahead of time?

Absolutely! The slaw can be made a few hours in advance and kept refrigerated. The remoulade can be made up to 2 days ahead.