Fried Oyster Mushroom Po'boy | Nik Snacks

No one can reinvent the wheel, but I think I may have reinvented the po'boy, a Louisiana classic, in my own way. I love a po'boy. I love 'em best when they're rich, fat, good and tasty.

Meaty, crispy, fried oyster mushrooms are a stand-in for seafood in this classic comfort food sandwich. Many people stop eating animal products and never look back. Not me. 

I started experimenting with vegetarianism in high school and all through college. I had periods in college where I was a strict vegan and other times when I wasn’t (trust me, it was extremely challenging being a vegan at the annual family reunion fish fry).

Nowadays, I have a animal protein-centered diet, but I tend to lean toward a vegetable-centric table and avoid labeling myself. I am driven by a desire to eat the best natural foods available seasonally and locally. That being said, this po’boy takes me to vacations and family reunions in New Orleans when I was all about fish, shrimp and oyster po’boys. 

Don't forget to get dressed and go all the way and make the remoulade sauce to drizzle on this bad boy, too! You can use any type of mushrooms you like. Thick, rich coconut milk clings to the battered mushrooms as buttermilk would in a conventional recipe, adding flavor and texture. 

PRO TIP: To make it more like fried “oysters,” oyster mushrooms work great but you can also use drained and seasoned hearts of palm.

Oyster Mushroom Po'boy

Oyster Mushroom Po'boy

Yield: 4
Author: Nikki Miller-Ka of Nik Snacks
Prep time: 15 MinCook time: 10 MinTotal time: 25 Min
Oyster Mushroom Po'boy Sandwich


Po'boy Sandwich
  • 2 pounds oyster mushrooms, rinsed and dried
  • 1/2 can coconut milk, unsweetened
  • 1.5 Tbsp Cajun seasoning OR Old Bay seasoning (plus 1/4 teaspoon each oregano, cayenne, smoked paprika)
  • 1 cup flour
  • 1 Tablespoon cornstarch
  • Salt and black pepper
  • Vegetable oil, for frying
  • lettuce, shredded
  • sliced pickles
  • tomatoes, sliced about 1/4 inch thick
  • French bread
  • 1/4 cup spicy or brown mustard
  • 1 1/4 cups mayo
  • 1 tablespoon vinegar or pickle juice
  • 1 teaspoon hot sauce (Crystal, Tabasco, etc)
  • 1 large garlic clove, minced and smashed
  • 1 Tbsp sweet paprika
  • 2 teaspoons Cajun seasoning (salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and red pepper flakes)


  1. Make remoulade first. Mix all of the ingredients together in a jar, put a lid on it and shake!
  2. Or whisk ingredients in a bowl and set aside.
  3. Pour enough oil in a large frying pan to come up about 1/4 inch, and set the pan over medium-high heat until a small amount of flour sizzles immediately when you sprinkle some in.
  4. Mix the flour, Cajun seasoning and salt in a large bowl.
  5. Shake off any excess and fry until golden on both sides, about 2 minutes total. Set the fried mushrooms aside on paper towels to drain.
  6. To assemble the sandwich, slice the sandwich loaves and smear remoulade on both the top and bottom. Lay down lettuce, layer the tomatoes then arrange the mushrooms on top. Garnish with sliced pickles and cut the loaf in half. Serve at once.

Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.

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About the author

Nikki Miller-Ka

Nikki Miller-Ka

Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.

Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.

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