Mushroom Po’boys & Old Bay Broccoli
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Mushroom Po’boys & Old Bay Broccoli

Mushroom Po’boys & Old Bay Broccoli

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.

Tags:
Veggie
Spicy
Allergens:
Eggs
Milk
Wheat
Soy

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes
DifficultyHard

Ingredients

serving amount

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)

8 ounce

Broccoli

Not included in your delivery

2 teaspoon

Cooking Oil

1 teaspoon

Sugar

Salt

Pepper

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Nutrition Values

/ per serving
Calories970 kcal
Fat54 g
Saturated Fat11 g
Carbohydrate95 g
Sugar17 g
Dietary Fiber8 g
Protein16 g
Cholesterol70 mg
Sodium2950 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Medium Bowl
Whisk
Large Pan
Slotted Spoon
Paper Towel

Instructions

Prep
1

• 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!).

Cut broccoli into bite-size pieces if necessary. (Save potatoes for another use.)

Roast Potatoes & Make Slaw
2

• 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.

Swap in broccoli for potatoes; roast 12-15 minutes.

Make Remoulade & Batter
3

• 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.

Fry Mushrooms
4

• 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.

Toast Bread
5

• 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.

Serve
6

• 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!

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