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

These mushroom po’ boys are a flavor-packed twist on the classic New Orleans sandwich. Crispy tempura-battered mushrooms seasoned with Old Bay are piled onto toasted baguettes with a creamy, tangy slaw, dill pickles and a zesty remoulade sauce. Every bite is a delicious mix of textures and bold flavors.

And what’s a po’ boy without fries? Oven-baked Yukon Gold potato wedges tossed with more Old Bay make the perfect side. This vegetarian-friendly meal is sure to become a weeknight favorite.

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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

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold 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) and position rack in top third. 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 large ones).
2. Toss potato wedges on a baking sheet with a 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 shredded cabbage, scallion greens, sour cream, sugar and juice from one lemon wedge. Season with salt and pepper. Set slaw aside.
4. In another medium bowl, mix mayonnaise, Dijon mustard, scallion whites, juice from one lemon wedge and hot sauce to taste. Set remoulade aside.
5. In a third bowl, whisk together tempura batter mix, garlic powder, remaining Old Bay and ⅓ cup cold water (add more water 1 tbsp at a time if too thick) until smooth like pancake batter. Stir in mushrooms until fully coated.
6. Heat a ⅓-inch layer of oil in a large pan over medium-high heat. When oil is hot (a drop of batter sizzles), 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, slice baguettes lengthwise without cutting all the way through. Toast cut sides up directly on oven rack or a baking sheet until golden, 3-5 minutes.
8. Spread remoulade on cut sides of baguettes. Fill with mushrooms, dill pickles and slaw. Serve sandwiches with fries, remaining slaw, remoulade and lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of mushroom?

Yes, cremini or oyster mushrooms work well, but button mushrooms are recommended for their mild flavor and firm texture.

How do I make the remoulade spicier?

Add more hot sauce or a pinch of cayenne pepper to the mayonnaise mixture.

Can I make these gluten-free?

Use a gluten-free tempura batter mix and gluten-free baguettes. Ensure all other ingredients are gluten-free.