Blooming Mushroom Po' Boy
A delicious spin on the blooming onion but in Po' Boy form! Perfect for vegetarians!
Ingredients
Bread
- Hoagie Rolls
Wet Batter
- 2 cups flour
- 2 teaspoons garlic minced
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 24 ounces beer
Seasoned Flour
- 2 cups flour
- 4 teaspoons paprika
- 2 teaspoons garlic powder
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne
Outback Sauce
- 1/2 cup mayonnaise
- 2 teaspoons ketchup
- 2 teaspoons creamed horseradish
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon dried oregano
- A dash of black pepper
- A dash of cayenne
Instructions
Let's Make A Po'Boy
- Prep The Sauce: Combine all sauce ingredients and mix together. Cool while you complete the recipe. This will allow time for the flavors to meld together.
- Prep the Mushrooms: Clean the oyster mushrooms and cut them into smaller, manageable pieces if needed. I like to slice my mushrooms into flat pieces.
- Batter Up: In one bowl, mix the flour, paprika, garlic powder, onion powder, and cayenne pepper. In another bowl, whisk together the beer batter mixture. Both are equally important to get the crispiness you desire.
- Dip and Dredge: Dip each mushroom piece into the beer batter mixture, then dredge in the flour mixture, ensuring each piece is well-coated.
- Fry Time: Heat oil in a large skillet over medium-high heat. Fry the mushrooms in batches until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
- Assemble the Po'Boys: Toast the hoagie rolls if desired. Spread a generous amount of remoulade sauce on each roll, then layer with lettuce, tomato, pickles, and the fried oyster mushrooms.
- Serve and Enjoy: Serve immediately and enjoy your Blooming Mushroom Po'Boy with a side of extra remoulade sauce for dipping.