Baby Bella Mushroom Po’Boy
Recipe Center

Baby Bella Mushroom Po'Boy
Baby Bella Mushroom Po'Boy
2 tsp. kosher salt
1 tsp. garlic powder
1 tsp. paprika
1 tsp. cajun spice
1/2 tsp. freshly ground black pepper
1/2 tsp. onion powder
Vegetable oil for frying
1 (8-oz.) package Raley?s baby bella mushrooms, rinsed and patted dry
1 cup buttermilk
1 cups all-purpose flour
1 cup cornmeal
4 8-inch long French rolls, split horizontally
Shredded red cabbage (topper)
Sliced tomatoes (topper)
Dill pickles (topper)
Hot sauce (optional topper)
Sliced fresh chives (optional garnish)

Lemon Aioli:
1 cup mayonnaise
1/3 cup lemon juice
Salt to taste
Pepper to taste

Prep: 20 minutes, Cook: 10 minutes, Serves 4

1. To prepare sandwiches, whisk together seasonings in a small bowl until well blended.

2. Attach a deep-fry thermometer to the side of a heavy wide pot. Add enough oil to measure 2 inches. Heat over medium heat to 350?F.

3. Pour buttermilk into a medium bowl. Whisk together flour, cornmeal and spice blend in another medium bowl. Dip mushrooms in buttermilk, then coat in flour mixture.

4. Working in batches, fry mushrooms, stirring occasionally, for about 3 minutes or until golden and cooked through. Transfer to paper towels to drain.

5. To prepare lemon aioli, whisk lemon juice into mayonnaise in a small bowl. Season with salt and pepper.

6. Open rolls and spread cut sides with aioli. Top with cabbage, tomatoes, pickles and mushrooms. Serve with hot sauce and garnish with chives, if you like.