LOCATION

209 Longview Drive, Bangor, ME 04401

Monday - Saturday 8:30 AM - 7:00 PM, Sunday 9:00 AM - 5:00 PM

Memorial Day Hours 8:30 AM - 5:00 PM

(207) 990-2646

Crispy Mushroom Po’ Boy Sandwiches

a sandwich roll filled with breaded mushrooms
This content originally appeared on 
tasteforlife.com
Yield:
4 Sandwiches
Recipe Source:
The Vegenaise Cookbook Robert A. Goldberg ($24.95, Countryman Press, 2020). Photo: Alexandra Grablewski

Ingredients

Mushroom Po’ Boy Sandwiches

  • 1 pound cremini or button mushrooms
  • 1⁄2 cup Vegenaise
  • 1⁄4 cup unsweetened almond milk
  • 1 cup unbleached all-​purpose flour
  • 2 teaspoons sea salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon freshly ground black pepper
  • 1⁄2 teaspoon smoked paprika
  • 2 cups neutral-tasting oil (safflower or grapeseed) for frying
  • 4 vegan French rolls or hoagie buns
  • 1 cup Cajun Sauce (see below)
  • 2 tomatoes, sliced
  • 1 cup shredded green cabbage

Cajun Sauce

  • 1 cup Vegenaise
  • 2 tablespoons ketchup
  • 1 tablespoon prepared horseradish
  • 2 teaspoons onion powder
  • 2 teaspoons paprika
  • 1 teaspoon crushed and minced garlic
  • 1⁄2 teaspoon freshly ground black pepper
  • 1⁄2 teaspoon dried oregano
  • 1⁄2 teaspoon dried thyme
  • 1⁄4 teaspoon cayenne pepper

Directions

Mushroom Po’ Boy Sandwiches

  1. Clean the mushrooms with a damp paper towel and remove the stems.
  2. Place the Vegenaise in a small bowl and whisk in the almond milk until smooth.
  3. Whisk together the flour, salt, cayenne, garlic powder, onion powder, black pepper, and paprika in a medium bowl until incorporated. Position this bowl next to the Vegenaise bowl.
  4. Coat the mushrooms in the Vegenaise mixture, then switch hands and dredge in the flour mixture. Place the dredged mushrooms on a baking sheet and set aside.
  5. Heat the oil in a large, heavy-​bottomed pot or cast-​iron skillet over medium-​high heat. When the oil is hot (350°F), use a slotted metal spoon to fry the mushrooms in batches. Cook until golden brown and crunchy. Transfer to a paper towel–​lined wire rack to cool slightly and absorb any excess oil.
  6. Toast the French rolls and assemble the sandwiches with a generous smear of Cajun Sauce, tomatoes, cabbage, and crispy mushrooms. Serve hot.

Cajun Sauce

  1. Whisk together all the ingredients in a small bowl.

Notes

  • This recipe was brought to me by Katie, who proudly refers to herself as the “condiment queen.” She found her way to our store 20 years ago, solely based on her love of Vegenaise, and a little bird that told her we were hiring. She started in the cashier department, and has climbed the ranks to becoming one of our VPs. A humble nod to Southern cuisine, these mushroom po’boys are crispy and full of Cajun spice, and exist if for no other reason than to serve as a vessel on which to deliver our Cajun Sauce!
  • Inspired by a trip to New Orleans a few years ago to attend a tradeshow for food scientists, our R&D team challenged themselves to identify every spice and flavor in some of the local dishes. Although we may not have nailed every spice, we did end up creating this sauce, which we mostly use on our Crispy Mushroom Po’ Boy Sandwiches.