Adapted from Olives for Dinner | Serves: 4 sandwiches | Time: ~50 minutes
1 cup fine cornmeal
1 cup panko
2 tsp onion powder
1 tsp garlic powder
1 tsp smoked paprika
1 tsp white or black pepper
1 tsp salt
2 cups almond milk
1 Tbsp apple cider vinegar
4 cups of oyster #mushrooms, rough stems cut away
1 Tbsp EVO
1/8 cup minced garlic
1, 4 oz. can of diced green chilis, drained
1 cup mayo
1 Tbsp prepared horseradish
1 Tbsp sriracha
1 tsp Worcestershire sauce
4 hoagie rolls, toasted
1 small red onion, mandolined and soaked in cold water, drained and patted dry
2-3 scallions, chopped
1 Tbsp capers, divided 4 ways
bread and butter pickles
In one large bowl, combine the dry mix ingredients. Set aside.
In a separate large bowl, combine all of the wet mix ingredients. Throw in the mushroom tops and toss them around with your hands to make sure the wet mixture gets into all of the nooks and crannies of the mushroom tops. Toss a few times while it marinates for about 20 minutes.
Make your sriracha-horseradish mayo
While your mushrooms marinate, heat a small saucepan over medium-low heat. Add EVO and garlic, and stir to coat the garlic in the oil. Once just softened, but not golden (no more than 2-3 minutes), add in the canned diced chilis and allow to saute for 4-5 minutes, stirring frequently. Transfer to a bowl and allow to cool.
Once cooled, add in the remaining ingredients and place in the refrigerator to chill.
When you are ready to prep the mushrooms
Transfer your bowls near the sink. Take out a handful of mushrooms, letting the wet mixture drip off the mushrooms a bit. Place them on a sprayed baking sheet. Spray more cooking spray (LIGHT)
Bake at 400 degrees for 20 minutes or until your mushrooms are golden and look crispy.
Toast your hoagies
Split but do not separate the hoagie rolls. Place a little EVO onto the interior, toast in convection oven
Spread the desired amount of the sriracha-horseradish mayo over one side of the toasted hoagie. Place 1/4 of the fried mushrooms into the roll, adding red onion, scallions, capers and pickles as desired.
What I ate and drank today (2/13/2018)
128 oz of water
3 cups of decaf
Chilled avocado and beet soup with pumpkin seeds
Vegetarian Po Boy
~2 miles of walking