Mushroom Po’boys & Old Bay Broccoli
with Slaw, Pickles & Spicy Remoulade
- Milk
- Eggs
- Wheat
- Soy
These po’boys are an embarrassment of riches. They feature mushrooms coated in a crispy tempura batter that’s kicked up with Old Bay seasoning. A creamy, tangy slaw makes for a quick topping while pickles and a zippy sauce nod to remoulade. Layer everything on toasty baguettes, and you’ve got a combo that’ll transport you to NOLA. Want fries with that? Yeah, you do! The oven-baked potato wedges sprinkled with more Old Bay will make you feel like a million bucks.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Sliced Dill Pickle
12 ounce
Potatoes
8 ounce
Broccoli
1 unit
Lemon
1 tablespoon
Old Bay Seasoning
4 tablespoon
Mayonnaise
(Contains: Eggs)
82 g
Tempura Batter Mix
(Contains: Milk, Wheat, Eggs)
4 ounce
Shredded Red Cabbage
2 unit
Scallions
4 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
1 teaspoon
Hot Sauce
4 ounce
Button Mushrooms
Not included in your delivery
1 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens; roughly chop whites. Quarter lemon. Trim and halve mushrooms (quarter any large mushrooms; skip if your mushrooms are pre-sliced!).
**Cut broccoli florets into bite-size pieces if necessary. (Save potatoes for another use.) **
• Toss potatoes on a baking sheet with a large drizzle of oil, half the Old Bay Seasoning (you’ll use the rest later), salt, and pepper. Roast on top rack, flipping halfway through, until browned and tender, 20-25 minutes. • In a medium bowl, combine cabbage, scallion greens, sour cream, 1 tsp sugar (2 tsp for 4 servings), and juice from one lemon wedge (two wedges for 4). Season with salt and pepper.
Swap in broccoli for potatoes; roast 12-15 minutes.
• In a second medium bowl, combine mayonnaise, mustard, scallion whites, juice from one lemon wedge (two wedges for 4 servings), and hot sauce to taste. • In a third medium bowl, whisk together tempura batter mix, garlic powder, remaining OId Bay Seasoning, 1⁄3 cup cold water (²⁄3 cup for 4), and a big pinch of salt. (TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency.) Stir mushrooms into batter until fully coated.
• Heat a 1⁄3-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, use tongs to add coated mushrooms in a single layer. TIP: Work in batches if necessary. • Cook until golden brown, 3-4 minutes on first side and 1-2 minutes on second side. Using a slotted spoon, transfer mushrooms to a paper-towel-lined plate. Season with salt.
• While mushrooms cook, halve baguettes lengthwise, stopping before you get all the way through. • Toast, cut sides up (place directly on oven rack or use a baking sheet), until golden brown, 3-5 minutes.
• Spread cut sides of baguettes with spicy remoulade; fill with mushrooms, pickle slices, and as much slaw as you like. • Divide sandwiches and fries between plates. Serve with any remaining slaw, any remaining remoulade, and remaining lemon wedges on the side. TIP: If you’ve got some on hand, serve ketchup or malt vinegar with your fries!
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many raved about the delicious combination of flavors, with some comparing it to a clam sandwich 🍲.
- Ease of prep: Several found frying messy and time-consuming; some wished for a non-fried version.
- Suggestions: Consider slicing mushrooms smaller for better batter coverage. Try adding chicken for extra protein.
- Portions: Some wanted more mushrooms; there was often excess batter and slaw.
- Bread: A few noted the bun was too small for the filling; consider using a slightly larger baguette.
Reviews from our home cooks
I think the mushrooms should be delivered whole and then can be sliced, the tempura batter was very good but it was hard to pick up pieces of mushrooms from the batter. The remoulade was very good. I had to add a little more mayo to the slaw, the pickles were awesome!
My box was missing the sliced pickles for this recipe. Not a deal breaker but figured I would mention it. Also you need to include more mushrooms on this recipe for just 2 servings I could have put all the mushrooms on one sandwich and it didn't feel like enough for one person.
The preparation of the mushrooms makes them so meaty. I love this meal. Ordered it with broccoli versus potatoes as there is a bit too much starch for us.
Really delicious. I had to make an alternative tempura batter mix, but I assume it's close enough that it tasted just fine. The combination of flavors was perfect and really made a meatless meal feel meaty.
We loved this - it was a nice change. My only suggestion would be to change the mushrooms from frying in oil to more of a breaded mushroom.
The frying was really messy and kind of a whole ordeal. I LOVED this recipe but would love a version that can be prepared without frying in oil.
More mushrooms and less cabbage/broccoli would be acceptable! We had so much leftover batter and slaw.
Delicious combo but You did not provide enough mushrooms for family of 4 ended up eating bread mostly
Wish the slaw was spicier. But I can fix that for next time.
One of my favorites. The only hiccup this time was getting sliced mushrooms instead of whole mushrooms. It was more like a mushroom fritter than what I prefer.
