If we feel like a sandwich, this is what we crave: a vegan buttermilk-battered fried po’ boy with spicy remoulade. Sometimes we'll add some Old Bay seasoning to the remoulade, or maybe some chopped capers and celery, and we love it topped with a quick, crunchy cabbage slaw.
For the mushrooms:
To make the buttermilk, combine 1 cup plant (or dairy) milk with 1 tbsp each of hot sauce, pickle juice, and apple cider vinegar and let it sit for 10 minutes to thicken. In another bowl, stir together ⅔ cup flour, ⅔ cup cornstarch, 1 tbsp baking power, 1 tsp garlic powder, and 2 tsp paprika.
Heat about an inch of oil in a wide, heavy-bottom pan to 375°. Prep your oyster mushrooms by trimming any tough stems. Keep smaller mushrooms together in clusters, and tear larger mushrooms into pieces. The exact size is up to you. Larger clusters will give you larger patties, while smaller pieces will get maximum crispy coating.
Dredge your mushrooms first in the buttermilk, then in the dry mixture, shaking off any excess batter. Fry in the hot oil until golden brown, and drain on paper towels.
For the remoulade:
Combine ½ cup vegan or regular mayo, 2 cloves minced garlic, 1 tbsp dijon mustard, 1 tsp pickle juice, 1 tbsp hot sauce, 1 tsp horseradish, ½ tsp paprika, and ½ tsp garlic powder.
Toast some buns, add your fried mushrooms, and top with pickles, some slaw if you have it, and plenty of remoulade!