Mushroom Po’boys

Updated at: Thu, 17 Aug 2023 07:36:30 GMT

Step 1

Heat 1/3 in layer of oil in a pan over medium-high heat.

Step 2

Combine the batter ingredients in a bowl. Stir until mixture is even. If needed, add a splash of water while stirring until the batter reaches a pancake batter consistency.

Step 3

Add mushrooms to the batter and stir until evenly coated

Step 4

Once oil is hot (test by seeing if a drop of batter sizzles when added to pan) add coated mushrooms to pan in a single layer (if needed, do two or more batches).

Step 5

Cook mushrooms until golden brown, 3-4 minutes on first side and 1-2 on the second side. Using tongs or a slotted spoon, transfer mushrooms to a paper-towel-lined plate. Season with salt.

Step 6

While mushrooms cook, combine all remoulade ingredients in a small bowl.

Step 7

While mushrooms cool, cut the baguette in half, leaving a thin strip of bread connecting the two pieces. Toast cut side up on a baking sheet or on the oven rack in oven until golden brown, 3-5 minutes.

Step 8

Once bread is toasted, layer remoulade, pickles, slaw (see Cabbage and Sour Cream Slaw) and mushrooms on the baguette.

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