Mushroom Po’boys & Boardwalk Fries
with Slaw, Pickles & Spicy Remoulade
These po’boys are an embarrassment of riches. They star mushrooms coated in a crispy tempura batter kicked up with Old Bay seasoning. A creamy, tangy slaw makes for a quick topping while pickles and a zippy sauce are reminiscent of 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.
The quantities provided above are averages only.
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
4 tablespoon
Sour Cream
(Contains Milk)
4 ounce
Shredded Red Cabbage
12 ounce
Yukon Gold Potatoes
1 unit
Sliced Dill Pickle
2 unit
Demi-Baguette
(Contains Soy, Wheat)
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 ½-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens; roughly chop whites. Trim and halve mushrooms (quarter any large mushrooms). Quarter lemon.
• Toss potatoes on a baking sheet with a large drizzle of oil, half the Old Bay Seasoning, salt, and pepper. Roast on top rack, flipping halfway through, until browned and tender, 20-25 minutes. • In third medium bowl, combine cabbage, scallion greens, sour cream, 1 tsp sugar (2 tsp for 4 servings) and juice from 1 lemon wedge (2 wedges for 4). Season with salt and pepper.
• In a medium bowl, combine mayonnaise, mustard, scallion whites, juice from one lemon wedge, and hot sauce to taste • In a separate medium bowl, whisk together tempura 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 shimmering and hot enough that a drop of batter sizzles when added to the pan, use tongs to add coated mushrooms in a single layer. (TIP: You may need to cook mushrooms in batches.) • Cook until golden brown, 3-4 minutes on the first side and 1-2 minutes on the second side. Using a slotted spoon, transfer to a paper-towel-lined plate. Season with salt.
• While mushrooms cook, cut 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 sauce; fill with tempura mushrooms, dill pickles, and as much slaw as you like. • Divide sandwiches and boardwalk fries between plates. Serve with any remaining slaw and sauce on the side. TIP: If you have some, serve with ketchup or malt vinegar for your wedges!
