Oyster Mushroom Poboy


If you are from New Orleans or have ever visited you know what a poboy is, and this one is delicious!  A trip to the Covington Farmers Market yesterday yielded some beautiful organically grown oyster mushrooms from GF Farms in Franklinton.  Nathan immediately thought of making oyster mushroom poboys for our Sunday lunch, and boy am I glad he did.  You simply must try this recipe, you won’t regret it!


  • 3 cups fresh oyster mushrooms
  • 2 Tbsp of olive oil
  • 2 Tbsp of rice wine vinegar
  • 1 1/2 Tbsp ground flax seeds
  • 4 Tbsp water
  • 1/3 cup cornmeal
  • 1/3 cup panko bread crumbs
  • 1/2 tsp cayenne pepper
  • 1 Tbsp old bay seasoning
  • Salt & Pepper to taste
  • 1/2 fresh lemon
  • 10″ Poboy bread
  • 1 tomato sliced
  • Dill pickle slices
  • Your favorite hot sauce
  • Vegan Mayo and other condiments as desired
  • Lots of napkins


Preheat oven to 450°.  In a medium bowl, add the mushrooms, olive oil, rice wine vinegar, and salt (to taste), lightly stir to coat the mushrooms and set aside to marinate.  In a small bowl, add flax seeds and water, mix and set aside.  On a plate, mix the oyster_mush_1cornmeal, bread crumbs, cayenne, old bay seasoning, and salt & pepper.  Dip mushrooms into the flax mix, and coat them in the corn meal mix.  Place coated mushrooms on a baking sheet covered with parchment paper.  Bake in preheated oven for 10 – 12 minutes.  When the edges of the mushrooms are just crispy, remove the pan from the oven.  Splash the mushrooms with the juice from 1/2 fresh lemon.

Make your poboy to your liking.  Nathan and I use vegan mayo, tomato slices, dill pickles, and hot sauce (known as dressed in New Orleans).

This recipe is truly mouth wateringly delicious.  You will need those napkins if you dress it like we do.


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