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The 49ers are headed to New Orleans next week, so in their honor I developed this snack-sized, vegetarian version of one of the Big Easy's staple foods. Po' Boys are usually served on a long French hoagie roll stuffed with fried seafood, usually oysters or shrimp, and topped with a mayonnaise sauce called remoulade. Instead of oysters I used oyster mushrooms, gave them a typical coating treatment of cornmeal and spices, and then sautéed them in a small amount of peanut oil. My smoky remoulade uses a mix of low fat mayo and Greek yogurt to trim the fat so you don't feel so piggy when you are watching the pigskin next week. Go Niners!
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Oyster (Mushroom) Po’ Boy Sliders

January 27, 2013

60 min or less total, appetizer, fall, main, sandwich, spring, summer, winter

The 49ers are headed to New Orleans next week, so in their honor I developed this snack-sized, vegetarian version of one of the Big Easy's staple foods. Po' Boys are usually served on a long French hoagie roll stuffed with fried seafood, usually oysters or shrimp, and topped with a mayonnaise sauce called remoulade. Instead of oysters I used oyster mushrooms, gave them a typical coating treatment of cornmeal and spices, and then sautéed them in a small amount of peanut oil. My smoky remoulade uses a mix of low fat mayo and Greek yogurt to trim the fat so you don't feel so piggy when you are watching the pigskin next week. Go Niners!
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Information

Servings: Makes 16 sliders
Time: About 40 minutes active and total
Price: About $18.50 total; $1.15 per slider
Nutrition (per serving):
Calories: 193.8
Protein: 5.6g
Fat: 6.8g
Saturated fat: 1.2g
Carbohydrates: 27.5g
Fiber: 0.73g
Sodium: 446.3mg
Cholesterol: 26.6mg
High In:
Good Source:
Low In:

Ingredients

  • Smoky Remoulade:1/4 cup light mayo
  • 1/4 cup nonfat Greek yogurt (or strained plain yogurt)
  • 3 Tbsp creole or stone ground mustard
  • 1 Tbsp pickle juice
  • 1 Tbsp smoked paprika
  • 2 tsp hot sauce
  • 2 tsp garlic powderSandwich:2 eggs
  • 1/2 cup flour
  • 1/2 cup cornmeal
  • 1 tsp SnP
  • 1 tsp garlic powder
  • 1 tsp smoked or mild paprika
  • 1/4 tsp cayenne
  • 3/4 lb oyster mushrooms
  • 4 Tbsp peanut or canola oil, divided
  • 16 slider buns, toastedSliced pickles, for garnish

Preparation

  1. To make the remoulade dressing, whisk together all the ingredients and refrigerate until ready to use.
  2. In a medium bowl, beat eggs with 1/4 cup water. In a separate larger bowl, mix together flour, cornmeal, SnP, garlic powder, paprika and cayenne. Pick over the mushrooms and break up clusters so you have bite-sized pieces.
  3. In a large skillet, heat 2 Tbsp oil over medium heat. Coat half the mushrooms in the egg mixture and then in the cornmeal mixture. Put into the hot skillet in an even layer and cook 4-5 minutes on each side until browned. Remove to a paper towel-lined plate to drain and cool. Repeat with remaining mushrooms.

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