Mushroom Po’boys & Green Beans
with Corn on the Cob, 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. Sweet corn on the cob and Old Bay seasoned fries make the perfect sides.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Sliced Dill Pickle
8 ounce
Green Beans
4 ounce
Button Mushrooms
1 unit
Lemon
2 unit
Corn on the Cob
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
Not included in your delivery
teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
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 larger mushrooms; skip if your mushrooms are pre-sliced!).
-
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.
-
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, ⅓ cup cold water (⅔ 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 ⅓-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.
- Halve corn crosswise (skip if pre-halved). Wrap corn in damp paper towels. Microwave until kernels are softened, 3-4 minutes. Let rest for 1 minute.
-
Spread cut sides of baguettes with spicy remoulade; fill with mushrooms, pickle slices, and as much slaw as you like.
-
Divide sandwiches, corn, 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!
