By Little Northern Bakehouse

No oysters—or any seafood—needed for these delectably meaty, plant-based sandwiches! Baked, breaded oyster mushrooms are every bit as crisp and succulent as a classic po’ boy gets. What’s more, this mouthwatering, healthy alternative is easy to prepare. Just dip, bread and bake mushrooms, turning once midway. Serve on our warm, toasty gluten-free Millet & Chia buns with a tangy, simple sauce…perfection.

step 01

Preheat oven 350F and gently remove any debris from the oyster mushrooms with a paper towel.

step 02

Mix dipping mixture ingredients in a medium bowl, whisking lightly with a fork. In a separate large bowl, mix breading ingredients together and set aside.

step 03

Quick dip each mushroom in the liquid mixture and then toss in the dry breading. Place on a wire rack set over a baking sheet and bake until lightly browned and the exterior has crisped, approximately 20-25 minutes turning halfway.

step 04

To make the sauce, combine the ingredients in a small bowl and stir until creamy and desired texture.

step 05

Split the toasted buns and spread your sauce inside and fill with crispy mushrooms and veggies.

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