• Ingredients:
  • 8oz package of FunGuy oyster mushrooms
  • 1½ cups flour, divided
  • 1 teaspoon Cajun spice
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 12 ounces beer (reduce for a thicker batter)
  • Light oil for frying
  • 1 lemon
  • coarse salt
  • 4 french bread rolls
  • mayonnaise or remoulade sauce
  • 1 large tomato, thinly sliced
  • 4-8 lettuce leaves
  • pickles

Celebrate the Fourth of July Independence Day the FunGuy way: with an American summertime classic like a po-boy sandwich! 

In this recipe we’ve traded out the traditional oysters for our FunGuy version of oyster mushrooms! We dipped each mushroom in an herb and spice beer batter and fried them until golden brown. Serve on a soft bread roll with juicy tomatoes and crisp lettuce, and it’s the perfect turn on a the classic! 

DIRECTIONS:

  1. Brush off any debris from the FunGuy oyster mushrooms with a damp cloth and break the clusters into pieces, tearing any that are too big.
  2. Place ½ cup of the flour into a large shallow bowl. In another bowl mix the remaining flour, beer, Cajun spice, paprika, garlic powder, salt, and black pepper until a smooth batter forms. Set these up next to each other near the stove top for easy access to the hot oil for frying. Note: For a thicker batter, reduce the beer by half.
  3. Pour oil in a deep frying pan, about 2 inches deep. Heat the oil over medium high. The oil is hot enough when a 1 inch cube of bread can fry in 30 seconds.
  4. Dredge each mushroom in the flour, then into the batter being careful to fully coat each mushroom in the batter. Carefully drop the coated mushrooms, about 4-6 at a time, into the hot oil to fry for about 4-6 minutes, turning the mushrooms throughout the frying process. They are finished when golden brown. Transfer the cooked mushrooms to a plate lined with paper towels and season with a pinch of coarse salt. Repeat with the rest of the mushrooms. When the mushrooms are all cooked, cut the lemon in half and squeeze the juice over the mushrooms and sprinkle with coarse salt. 
  5. Assemble the po-boys by cutting the French rolls in half lengthwise, but leaving one side attached. Spread some of the mayonnaise/remoulade sauce on each side and layer lettuce, tomato slices, and pickles. Add the fried mushrooms to each sandwich and serve!

Have a Fun meal!