Oyster Mushroom Po'boy Salad

Slightly Adjusted Brewing Happiness | Serves: 2 large bowls | Time: ~25 min

Ingredients

4 cups mixed greens

Handful of heirloom cherry #tomatoes, chopped

1/2 cup red onion, sliced thin

1/3 cup dill pickles, sliced thin


Coleslaw

3 cups coleslaw mix

1 tbsp Greek yoghurt

1 tbsp lemon juice

2 tsp agave syrup

1/4 tsp salt

1/4 tsp pepper

Mushrooms

8-10 oyster #mushrooms, stems removed

1 cup whole wheat flour

4 tsp nutritional yeast

4 tsp cajun spice

3/4-1 cup water

4 cups cornflakes, crushed

1-2 cups olive oil


Dressing

1/4 cup Greek yoghurt

1 tbsp dijon mustard

1 tbsp lemon juice

2 tsp reduced sugar ketchup

2 tsp agave syrup


Instructions

Start by throwing together your healthy coleslaw. Put all ingredients in a medium sized bowl, and massage around with your hands until everything is evenly covered and the cabbage has softened slightly. This should only take a couple of minutes. After it is fully mixed and slightly soft, move to the refrigerator.


Next mix together your thousand island ingredients in a small bowl, and once they are smooth and well combined set aside in the refrigerator.


Now you want to get to workin' on those cajun-cornflake crusted mushrooms! In a medium sized bowl mix together your flour, nutritional yeast, cajun spice and water. To figure out how much water to add you want the mixture to be sticky, but not wet.


In a second bowl add your crushed corn flakes, and set to the side.


On your stove heat a pan with oil over medium-high heat. Then take your mushrooms, coat each side in "batter" using your hands (about 1 tablespoon to each side of the mushroom). You will need to mold the batter around the shroom. Once it's battered, roll it in the cornflakes - again you can use your hands to press the cornflakes into the sides of the batter and mold it.


Once that is done, drop the mushroom into the oil and flip after 3-5 seconds (you want it golden brown, not black). Once each side is nice and golden drop your crusted mushroom onto a paper towel to let excess oil drip off. Do this for all of your mushrooms.


After your mushrooms are ready, it's time to assemble. Layer your bowls with lettuce, about 1 cup of coleslaw, tomatoes, onions, pickles, mushrooms, and drizzle with dressing.

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