Sandwiches are my favorite. Delicious fillings surrounded by carbs? Um, yes! My mission to stay oil free and stick to whole foods has kept me from enjoying as many sandwiches as I would like. Actually, I went over a month without one. Crazy, right? Well, I found myself in my hometown of Houston where you can find literally anything your heart desires. I made a trip to the local Asian grocery store and brought back a few kinds of mushrooms. Other people buy souvenirs. I buy mushrooms!
If you have never tried oyster mushrooms, you’re missing out. They very closely resemble oysters when cooked. I always make po’boys with them because, well, po’boys. You can definitely do a flour, batter, flour triple dip to coat the ‘shrooms. I find that method to be quite time-consuming and messy. I just made a buttermilk bath for the mushrooms, then dipped them in flour, and air fried. I haven’t tried these in the oven, only deep fried or air fried. Let me know if you decide to bake them. You don’t want to crowd them in the air fryer so this will be a several-batch adventure.
I like remoulade, pickles, sliced tomato, and spinach on my po’boys, but top them with whatever makes you happy. This makes enough for two very generous sandwiches.
1/2 pound of oyster mushrooms
1 cup of soy milk
2 teaspoons of apple cider vinegar
1 1/2 cups of flour
1/2 a cup of cornmeal
Spinach or lettuce
1 tablespoon + 1 teaspoon of salt-free cajun spice
Salt and pepper to taste
Combine the soy milk and vinegar in a large bowl. Let this sit for 10 minutes.
Add 1/2 a cup of flour, 1 teaspoon of cajun spice, salt, and pepper, and mix thoroughly. Add the whole mushrooms and stir to coat them evenly. Let them sit for about 20 minutes.
In a separate bowl, combine the remaining flour, cornmeal, and spice. Salt and pepper to taste. Dredge the soaked mushrooms in the flour mixture and set them on a plate to rest for about 10 minutes.
Meanwhile, preheat your air fryer to 400°F.
Place the mushrooms, a few at a time, into your air fryer basket and cook for about 5 minutes, flip them over, and continue to cook for 3-5 minutes or until they’re crisp. Place them on a cooling rack while you continue cooking the remaining mushrooms.
Toast your bread, spread a nice layer of corn butter on both sides of the bread, place pickles on the bottom, tomatoes over that, the mushrooms, your sauce, and top with the spinach.