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Fried Oyster Mushroom Po'boys

Updated: Nov 7, 2020

If you've never had fried oyster mushrooms I must warn prepared to have your mind blown. They are so freaking delicious and incredibly versatile. Unlike button, or portobello mushrooms, oyster mushrooms resemble chicken will pulled apart making them an exceptional substitute for meat. I like to pull them apart and fry them to use in everything from tacos, sandwiches, wraps and in one of my favorites...the southern classic po'boy sandwich.

Cook Time 25: Minutes

Makes 3-4 Po'boy's


  • 3 cups of oyster mushrooms (Just pull apart the meaty tops of the mushrooms)

  • 3 small sub rolls (check you local grocery stores bakery department. They typically have vegan options, just read the ingredients)

  • 2 cups of lettuce chopped

  • oil for cooking

Herb Coleslaw Ingredients

  • 4 cups of cabbage

  • 3-4 tbs of mayo (I use the Just Mayo brand)

  • 2 tbs of fresh dill

  • 2 tbs of fresh parsley

  • sea salt and pepper to taste

Wet Batter Ingredients

  • 2/3 cup of all purpose flour

  • 1 cup of water

  • 1 tsp of garlic

  • 1 tsp of onion powder

  • 1 tbs of Sriracha hot sauce

  • 1 tsp of old bay seasoning

Dry Batter Ingredients

  • 2/3 cup of cornmeal

  • 1 tsp of old bay seasoning

  • 1 tsp of onion powder

  • 1 tsp of garlic powder

  • pinch of sea salt and pepper


  1. First make the coleslaw by combining all the ingredients into a medium size bowl and mix well. Add sea salt and pepper to taste and refrigerate until ready to use.

  2. Combine all of the wet batter ingredients into a medium size bowl. Mix well and set aside. (Note the the mixture should resemble pancake batter. If the mixture is too thick try adding just a little more water).

  3. Make the dry batter by combining all the ingredients into a shallow bowl and mix well.

  4. Now place a large skillet with about 1/2 an inch of cooking oil over medium heat.

  5. Begin preparing the mushrooms by placing each one into the wet batter, making sure they are completely covered with the wet mixture.

  6. Then place them into the dry batter making sure they are completely covered with the cornmeal mixture.

  7. Carefully place the mushrooms into the hot oil and cook for about 2-3 minutes on each side until golden brown and crispy. Make sure you do not over crowd the pan. Overcrowding the pan can result in soggy mushrooms.

  8. Remove the mushrooms and drain on a paper towel and immediately add sea salt and fresh squeezed lemon juice to taste.

  9. Finally assemble your Po'boys and EAT UP!

Think you'll try this recipe? If you do, leave a comment below or snap a pic and tag me on Instagram and on Facebook and let me know what you think. I love seeing your recreations of my recipes.

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Hey I'm Shantelle!


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