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Oyster Mushroom Po’Boy

by Lauren Toyota from Vegan Comfort Classics

This vegan twist on a Po'boy uses osyter mushrooms coated in crispy panko breadcrumbs to create an animal product-free junk food classic.

From the book


This is my tribute to Guy Fieri, the host of Diners, Drive-Ins, and Dives! I equally loathe and am enamoured with his show on the Food Network, as well as with Guy himself. On one hand I want nothing to do with him and what his food stands for, yet on the other hand I want to BE him. I just would never be caught dead in a flame shirt! So I wanted to make
a version of a po’ boy sandwich because there’s always one of these on Triple D. Prawns, lobster, crab, oysters, you name it, Guy finds it, and they’re all over America, not just in New Orleans (where the sandwich originated). So sink your big mouth into this sammich and tell me being vegan ain’t the greatest! Welcome to flavour town.

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For the fried oyster mushrooms:
2 tbsp ground flaxseed
6 tbsp water
225 ml/8 oz unsweetened, non-dairy milk
4 tbsp apple cider vinegar
2 tbsp vegan oyster sauce or vegan Worcestershire sauce
2 tsp garlic powder
2 tsp dried basil
1 tsp ground white or black pepper
225 g/8 oz oyster mushrooms (16-18)
1 – 1.4 litres/13⁄4 – 21⁄2 pints vegetable oil, for frying
For the breading:
20 g/3⁄4 oz panko-style breadcrumbs
25 g/1 oz polenta
35 g/11⁄4 oz plain flour
1 tsp sea salt
1 tsp ground cayenne
1 tsp garlic powder
1 tsp dried basil
½ tsp smoked paprika
½ tsp ground pepper
For the sandwiches:
4 hot dog-style buns
vegan Thousand Island dressing
190 g/7 oz finely chopped Cos lettuce
3 vine tomatoes, thinly sliced
3 gherkins, sliced into rounds

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To prepare the mushrooms, mix together the ground flaxseed and water in a bowl and leave to stand for 10 minutes to thicken.

In another bowl, mix together the non-dairy milk, vinegar, oyster sauce, garlic powder, basil and pepper. Add the flax mixture and pour the marinade over the mushrooms in a large ziplock bag, making sure they are well submerged. Chill for at least 20 minutes. Or you can leave it overnight.

Heat the oil in a heavy-based pot to a temperature of 185°C – 190°C/365°F – 375°F on a deep-frying thermometer. The oil should be heated to the right temperature just as you’re about to bread the mushrooms.

To make the breading, mix together all the ingredients in a bowl.

Remove a few mushrooms from the marinade and place directly in the breading, coating evenly on all sides using your hands. Place each piece in the hot oil and fry for 2 – 3 minutes.

Place fried mushrooms on kitchen paper to absorb excess oil. Continue to bread the mushrooms and fry in small batches.

To assemble the sandwiches, cut the buns in half and toast, if you like. Spread some Thousand Island on the inside of each roll. Layer the Cos lettuce, tomato slices, gherkins and fried mushrooms on one half of each roll. Add more of Thousand Island, if you like. Serve immediately while the oyster mushrooms are still warm.

Reheat leftover fried mushrooms in a 220°C/425°F/Gas Mark 7 oven for 10 – 12 minutes until crispy.

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From the book: Vegan Comfort Classics

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