Happy Mardi Gras! We're celebrating Fat Tuesday with this traditional Louisiana sandwich, fit for a carnival, usually filled with meat (i.e. lightly battered fried shrimp or oyster, roasted beef, chicken, or ham). While in New Orleans we got our greasy hands on these finger lickin' scrumptious bites. We decided to make our vegetarian version of po' boy using a king oyster mushroom that taste like its been flavored by the sea. We wanted to bring a healthier Californian twist to a classic southern sandwich by using guacamole.
- 1 oyster mushrooms
- 2 lettuce leaves
- 1 slices of tomato
- 2 tablespoons of guacamole
- 1 six inch baguette
- 1/2 cup of all purpose flour
- 1/4 cup coconut flour
- 1/4 cup gluten free pizza flour
- 2 dashes of paprika
- 2 eggs
- 1 cup of water or more (for a cake batter consistency)
- 1 tablespoon almond milk
- 1 tablespoon apple cider vinegar
- Cut oyster mushroom in one inch cubes and set aside.
- Make batter by mixing dry ingredients (all purpose flour, coconut flour, gluten free pizza flour, and paprika) all together and adding wet ingredients (eggs, water, almond milk, apple cider vinegar).
- Dip mushroom pieces into batter and deep fry in a pan where half the mushroom is submerged.
- Fry one side till golden brown and flip to cook other side.
- Assemble sandwich by slicing the baguette in half and toasting.
- Spread guacamole on both sides of the bread.
- Place lettuce, tomato, and fried mushrooms on baguette.