We have reinvented the Louisiana classic sandwich with oyster mushrooms...
Ingredients
- OLD BAY Hot Sauce Tiger Sauce
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1/4 cup horseradish, prepared, drained
- 1/4 cup OLD BAY® Hot Sauce
- Oyster Mushroom Po' Boy
- 2 cups buttermilk
- 1/4 cup OLD BAY® Hot Sauce
- 8 ounces oyster mushrooms, cleaned, lobes separated
- 4 cups flour, all-purpose
- 1 tablespoon OLD BAY® Seasoning
- 4 each baguettes, 6-inch, lengthwise, halved
- 1/2 cup OLD BAY® Hot Sauce - Substitutestiger sauce
- 8 slices tomato
- 4 leaves bibb lettuce, halved
Nutrition Information
(per serving)
We have reinvented the Louisiana classic sandwich with oyster mushrooms...
Instructions
OLD BAY Hot Sauce Tiger Sauce
- Place all ingredients in a bowl and whisk until well mixed. Cover and refrigerate until service.
Prep
- In a bowl, whisk together buttermilk and hot sauce. Add mushrooms and toss to ensure they are evenly coated. Cover and refrigerate for 1 hour.
- In a bowl, combine flour and OLD BAY® Seasoning. Remove mushrooms from buttermilk. Dredge a small amount of mushrooms at a time in flour mixture, gently pressing flour into the mushrooms to create ridges. Lay dredged mushrooms out on a rack. Continue until all mushrooms are coated in flour.
- Sift flour mixture into a new bowl and discard clumped bits. Dredge mushrooms a second time and lay out on a rack. Cover and refrigerate until service.
Service
- Set fryer to 350°F. For each serving, fry 6-8 breaded mushrooms depending on size. Fry to golden brown. Drain.
- Spread 2 tablespoons of OLD BAY Hot Sauce Tiger Sauce on the insides of the baguette. Place 2 halves of lettuce and 2 slices of tomato on bottom of the baguette. Top with fried mushrooms. Serve warm.
