These will please any type of eater. they have the perfect texture and flavor you would come to expect of a good Po’ Boy. After first bite I knew these would be a favorite. Oh, and another thing, I made them in an air fryer.
Make up the Cajun Remoulade first.
Dry Breading Ingredients:
- 2/3 c GF Panko Bread Crumbs
- 1/3 c GF All-Purpose Flour Blend
- 2 tsp smoked paprika
- 2 tsp kelp/seaweed powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Combine all of the ingredients together. Spread breading mixture onto a large plate or small sheet pan for dredging.
Wet Breading Ingredients:
- 2 tbsp coconut aminos
- 1/4 c water
- 1 tbsp arrowroot/cornstarch
Mix together the wet ingredients for the breading into a medium bowl. This slurry tends to separate so you may have to stir periodically to recombine.
- 6 oz. oyster mushrooms sliced into shrimp size strips
This is an important step. You do not want the bites to be too big.
Dip the mushroom pieces into the wet breading ingredients. Then transfer the mushroom pieces into the dry breading ingredients. Make sure the mushrooms are completely coated.
Transfer prepared mushroom pieces to the air fryer. Air Fry at 360 degrees for 6-8 minutes. It is best to cook the mushrooms in batches, stirring the mushrooms to get an even cooking on them mid way through the cooking time.
- GF Hoagie Rolls or Baguettes
- Cajun Remoulade
- Oyster Mushrooms
- Shredded Cabbage
- 1 tomato, sliced
On a split hoagie roll/baguette layer shredded cabbage, tomato slices, oyster mushrooms and top with Cajun Remoulade.
Serve. Eat. Enjoy.