Cornmeal and Walnut Battered Oyster Mushroom Po'boy



For 6 People
For the Lemon Aioli
1 cup vegan mayonnaise
1 clove garlic (minced)
1/2 lemon (juice + zest)
Salt and pepper, to taste
For the Cornmeal Walnut Butter
1/2 cup California walnuts (toasted)
1/2 cup cornmeal
2 tbsp Old Bay Seasoning
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
For the Oyster Mushroom Po'boy
6 hoagies, sliced lengthwise keeping one end intact
2 8 ounce packs oyster mushrooms (sliced into large pieces)
1 cup cornmeal & walnut batter
2 cups walnut milk
3/4 cup lemon aioli
1/4 cup pickled cherry peppers (sliced)
1/2 head romaine (shredded)
1 roma tomato (sliced)
Oil for deep frying
Salt and pepper, to taste


Recreate a Louisiana staple with California walnuts and other plant-forward ingredients. The vegan mayonnaise and walnut milk keep the recipe vegan without sacrificing any flavor or texture.


Lemon Aioli

Whisk ingredients in a small bowl until combined. Season with salt and pepper to taste. Set aside.

Cornmeal Walnut Batter

Add ingredients to a food processor. Pulse until mixture is fully incorporated (leaving walnuts visible). Set aside.

Heat frying oil in a cast iron skillet until temperature reaches 350°F. Bread mushrooms by dipping each one into the walnut milk followed by the cornmeal and walnut mixture. Shake off any excess breading.

Deep fry mushrooms in hot oil for 2-3 minutes or until crispy. Set fried mushrooms aside on a paper towel-lined sheet tray.


Toast hoagies for 6 minutes (until outside becomes crispy and inside is still soft).

Smear 2 tablespoons of lemon aioli onto each hoagie, follow with shredded lettuce and sliced tomato. Next, add a heaping amount of fried mushrooms to the sandwich and garnish with cherry peppers. Fold baguette.