Mushroom & Bacon Po’boys & Fries
with Slaw, Pickles & Spicy Remoulade
These po’boys are an embarrassment of riches. They feature mushrooms coated in a crispy tempura batter that’s kicked up with Old Bay seasoning. A creamy, tangy slaw makes for a quick topping while pickles and a zippy sauce nod to remoulade. Layer everything on toasty baguettes, and you’ve got a combo that’ll transport you to NOLA. Want fries with that? Yeah, you do! The oven-baked potato wedges sprinkled with more Old Bay will make you feel like a million bucks.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Button Mushrooms
82 g
Tempura Batter
(Contains Eggs, Milk, Wheat)
1 unit
Old Bay Seasoning
1 teaspoon
Garlic Powder
4 tablespoon
Mayonnaise
(Contains Eggs)
1 teaspoon
Hot Sauce
4 teaspoon
Dijon Mustard
2 unit
Scallions
1 unit
Lemon
3 tablespoon
Sour Cream
(Contains Milk)
4 ounce
Shredded Red Cabbage
12 ounce
Potatoes
1 unit
Sliced Dill Pickle
2 unit
Demi-Baguette
(Contains Soy, Wheat)
4 ounce
Bacon
Not included in your delivery
2 teaspoon
Cooking Oil
1 teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens; roughly chop whites. Quarter lemon. Trim and halve mushrooms (quarter any larger mushrooms; skip if your mushrooms are pre-sliced!).
Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan. Once cool enough to handle, roughly chop.
• Toss potatoes on a baking sheet with a large drizzle of oil, half the Old Bay Seasoning (you’ll use the rest later), salt, and pepper. Roast on top rack, flipping halfway through, until browned and tender, 20-25 minutes. • In a medium bowl, combine cabbage, scallion greens, sour cream, 1 tsp sugar (2 tsp for 4 servings), and juice from one lemon wedge (two wedges for 4). Season with salt and pepper.
• In a second medium bowl, combine mayonnaise, mustard, scallion whites, juice from one lemon wedge (two wedges for 4 servings), and hot sauce to taste. • In a third medium bowl, whisk together tempura batter mix, garlic powder, remaining OId Bay Seasoning, 1/3 cup cold water (2/3 cup for 4), and a big pinch of salt. (TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake- batter-like consistency.) Stir mushrooms into batter until fully coated.
• Heat a 1/3-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, use tongs to add coated mushrooms in a single layer. TIP: Work in batches if necessary. • Cook until golden brown, 3-4 minutes on first side and 1-2 minutes on second side. Using a slotted spoon, transfer mushrooms to a paper-towel-lined plate. Season with salt.
Use pan used for bacon here.
• While mushrooms cook, halve baguettes lengthwise, stopping before you get all the way through. • Toast, cut sides up (place directly on oven rack or use a baking sheet), until golden brown, 3-5 minutes.
• Spread cut sides of baguettes with spicy remoulade; fill with mushrooms, pickle slices, and as much slaw as you like. • Divide sandwiches and fries between plates. Serve with any remaining slaw, any remaining remoulade, and remaining lemon wedges on the side. TIP: If you’ve got some on hand, serve ketchup or malt vinegar with your fries!
Top sandwiches with bacon.
Bacon is fully cooked when internal temperature reaches 145°.
