Mushroom Po’boys & Boardwalk Fries
with Slaw, Pickles & Spicy Remoulade
- Eggs
- Milk
- Wheat
- Soy
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.
Ingredients
4 ounce
Button Mushrooms
82 g
Tempura Batter
(Contains: Eggs, Milk, Wheat)
1 unit
OLD BAY® Seasoning
1 teaspoon
Garlic Powder
4 tablespoon
Mayonnaise
(Contains: Eggs)
1 teaspoon
Hot Sauce
4 teaspoon
Dijon Mustard
2 unit
Scallions
1 unit
Lemon
4 tablespoon
Sour Cream
(Contains: Milk)
4 ounce
Shredded Red Cabbage
12 ounce
Yukon Gold Potatoes
1 unit
Sliced Dill Pickle
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
Not included in your delivery
2 teaspoon
Cooking Oil
1 teaspoon
Sugar
Salt
Pepper
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).
• 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.
• 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.
• 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.
• 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!
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the delicious blend of crispy mushrooms, tangy slaw, and spicy remoulade sauce 🍲.
- Ease of prep: Some found frying the mushrooms time-consuming and messy, but many felt the effort was worth it.
- Suggestions: Consider using whole mushrooms instead of sliced for better texture; try air frying for a less messy option.
- Portions: Several wished for more mushrooms to fill the sandwiches adequately.
- Texture: The crispy tempura batter on the mushrooms was a hit, reminding some of fried seafood po'boys.
Reviews from our home cooks
This mushroom tempura po-boy was AMAZING. I appreciated the shell fish free, as I am allergic. This was my favorite recipe out of the box by far. It was surprisingly easy to make & beyond delicious. I have talked about it all week and can't wait to remake again!!
These are so delicious they are worth making over and over. I did make a few additions to fit the Po'Boys to my taste. I skipped the pickles. I added a tsp. of sugar to the slaw and the roumalade because I'm not fond of the sour taste. And I couldn't resist adding a half pound of shrimp. There was plenty of tempura coating to do all the mushrooms and shrimp. Wow oh wow!
This was really quite tasty! Frying the mushrooms takes a bit more work than I like when cooking but the time and effort was 100% worth it. Delicious sandwich and the red cabbage mix was the perfect compliment.
This was DELICIOUS. My favorite meal so far. I was intimidated to fry the mushrooms but it was much easier than I anticipated and were so good! And somehow the leftovers tasted even better the next day!!! I will definitely get this meal every time it's on the menu
Being from Louisiana and the home of Po'boys, this was not reflective of our cooking. There needed to be more mushrooms. Mushrooms aren't expensive, there could have been more in this recipe. No one I know puts sour cream in their coleslaw. And I did a poll. I think a vinegar based coleslaw would have been better. I did LOVE the mushrooms and will be making those again on my own. The flavors weren't bad and I didn't really dislike anything. But, it just really fell short on the Po-boy, Louisiana part of it.
Wow! This meal was fast AND de-li-cious. The mushrooms fried fast, the fries were a breeze to make but the star of the show was the spicy remoulade. The meal gets four stars but the remoulade gets five chef's kisses.
This is my absolute favorite HF meal. Top notch. Between the fried mushrooms and the coleslaw and remoulade, it's just perfection. I will say I actually like it better on Artesano brand white bread than the Demi baguettes-the demi baguettes end up being super messy and I can only get like 4 mushrooms on there.
This was really tasty. I was impressed with how crispy the mushroom tempura was. The coleslaw was crunchy and the roumalade sauce was restaurant level. I always like making this.
Love this veggie take on po boy with mushrooms which are meaty in flavor. Love the kick from seasoning on the fries making them perfect pair
Love the flavor combination of this one, however, could use a bit more mushrooms; it is a mushroom sandwich and 4 oz of mushrooms for 2 sandwiches is not nearly enough especially with this kind of bun. Please consider adding more mushrooms to your mushroom recipes.
