Mushroom Po' Boy

Since the Mushroom Chicharon was such a hit with the fam, I felt compelled to kick things up a notch!! Before I knew it, I had successfully recreated one of my absolute favorites: Mushroom Po' Boy 🤤😍😋

I assembled the airfried crispy mushroom on wheat bread that I smothered in my new and improved chipotle aioli, then deliciously layered with cabbage, cilantro and parsley!! This is exactly how I like my Po' Boy, but like any sandwich, there's lots of room to customize it to your liking! You can add whatever sauces or veggies you like to this glorious concoction.

Although we strictly cook oil-free at home, we do eat at vegan restaurants occasionally. And if Po' Boy is on the menu, that's what I ordered. It was my guilty pleasure -- WAS. Thanks to this successful experiment, I can finally indulge in all the satisfying crunchiness of the crispy mushroom and the yummy creaminess of the Chipotle Aoili while sparing an animal, my arteries and my waistline!!! 😜

Po' Boy:

Yield: 4 servings

Prep Time: 30 mins

Cook Time: 15 mins

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Crispy Mushroom:

• 1 lb mushroom; I used Oyster mushroom

• Wet coat:

- 1/2 cup aquafaba

• Dry coat:

- 1/4 cup whole wheat flour

- 1/4 cup almond flour

- 1/2 cup whole wheat bread crumbs; I used homemade (see notes*)

- 1.5 tsp onion powder

- 1.5 tsp garlic powder

- 1 tsp paprika

- 1 tsp coconut sugar

- pink salt and pepper, to taste

- optional for seafood flavor: 1 tbsp nori flakes

Chipotle Aoili:

• 1/3 block of silken tofu

• 1-2 chipotle pepper in adobo sauce, or more if you want it spicier

• 1-2 tbsp adobo sauce from the can of chipotles

• 1 tsp acv or lime juice

• 1 tsp maple syrup, or more to taste

• 1 tsp each: paprika, garlic and onion powder

• 1/2 tsp cumin

• Water, add 1 tbsp at a time as needed for desired consistency

Crispy Mushroom:

1. Put aquafaba in a bowl. Combine all dry coat ingredients in a separate bowl.

2. Dip mushroom in aquafaba.

3. Then toss mushroom in dry coat.

4. Optional: For more crunch, you can repeat steps 2 and 3 before airfying.

5. Airfry at 400 x 8 mins, flip over, then airfry for another 5-7minutes at 400; see notes** (Alternately, you can bake these in the oven at 425 x 10-13 mins.)

Chipotle Aoili:

1. Process all ingredients in a blender and done! 

Notes:

* I toasted 2 slices of whole wheat bread, then processed them in the blender.

** I line the airfryer with parchment paper to prevent the batter from sticking. If you don't use parchment paper, you can just airfry once for 8-10 minutes. Adjust cook time depending on how bulky your mushrooms are. Be careful not to burn them!