Mushroom Po’ Boy
Ingredients
2 tsp smoked paprika
2 tsp garlic powder
2 tsp onion powder
1 tsp ground black pepper
1 tsp dried thyme
0.5 tsp salt
3 tbsp plant-based mayonnaise
1 tbsp ketchup
0.5 tsp dijon mustard
1 tsp hot sauce
1 tbsp pickle juice (from a jar of pickles), plus sliced pickles to serve
2 (150g) packs shiitake or oyster mushrooms
4 tbsp unsalted plant-based butter, melted
2 tbsp olive oil, for frying
1 tsp plain flour
4 tomatoes, 2 diced, 1 thinly sliced
2 vegan hot dog rolls, split open and lightly toasted
1 little gem lettuce, shredded
2 servings — 1 loaded roll each
Calories~825 kcal
Protein~15 g
Carbs~63 g
Fat~58 g
Fiber~10 g
Sugar~15 g
Total recipe
Calories~1,650 kcal
Protein~30 g
Carbs~125 g
Fat~115 g
Fiber~20 g
Sugar~30 g
Method
Step 1
To make the spice blend, combine the smoked paprika, garlic and onion powders, black pepper, thyme and salt in a bowl and mix well.
Step 2
For the remoulade, mix the mayo, ketchup, mustard, hot sauce and pickle juice with ½ tsp of the spice blend; set aside.
Step 3
Toss the mushrooms in the butter, then dip them into the remaining spice blend, turning until coated.
Step 4
Heat the oil in a large frying pan over a high heat. Fry the mushrooms for 3-4 mins until golden. Remove to a plate lined with kitchen paper.
Step 5
Keeping the pan on the heat, stir in the flour with a wooden spoon, then add the diced tomatoes and a splash of water. Stir for 2 mins to make a relish; season with salt.
Step 6
To assemble the buns, spread them with the relish; top with lettuce, sliced tomatoes, mushrooms, a few sliced pickles and a drizzle of remoulade.
