Mushroom Po’boys & Boardwalk Fries
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Mushroom Po’boys & Boardwalk Fries

Mushroom Po’boys & Boardwalk Fries

with Slaw, Pickles & Spicy Remoulade

These po’boys are an embarrassment of riches. They star 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 are reminiscent of 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.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

4 ounce

Button Mushrooms

82 g

Tempura Batter

(Contains Eggs, Milk, Wheat)

1 unit

OLD BAY® Seasoning

1 teaspoon

Garlic Powder

4 tablespoon


(Contains Eggs)

1 teaspoon

Hot Sauce

4 teaspoon

Dijon Mustard

2 unit


1 unit


4 tablespoon

Sour Cream

(Contains Milk)

4 ounce

Shredded Red Cabbage

12 ounce

Yukon Gold Potatoes

1 unit

Sliced Dill Pickle

2 unit


(Contains Soy, Wheat)

Not included in your delivery

2 teaspoon

Cooking Oil

1 teaspoon





Nutrition Values

/ per serving
Calories1090 kcal
Fat53 g
Saturated Fat12 g
Carbohydrate137 g
Sugar16 g
Dietary Fiber11 g
Protein17 g
Cholesterol45 mg
Sodium3090 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Medium Bowl
Large Pan
Slotted Spoon
Paper Towel



• 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).

Roast Potatoes & Make Slaw

• Toss potatoes on a baking sheet with a large drizzle of oil, half the Old Bay Seasoning, 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.

Make Remoulade & Batter

• In a second medium bowl, combine mayonnaise, mustard, scallion whites, juice from one lemon wedge, and hot sauce to taste. • In a third medium bowl, whisk together tempura 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.

Fry Mushrooms

• 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 to a paper-towel-lined plate. Season with salt.

Toast Bread

• While mushrooms cook, cut 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 remoulade; fill with mushrooms, dill pickles, 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!

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