Last Spring my dad, my friend Nicole and I went to this awesome workshop where we learned how to put together our own mushroom logs. It was a fun day full of laughs and learning an interesting new skill and we each came home with three of our own shitake mushroom logs with high hopes of harvesting oodles of mushrooms for years to come. We all got so excited in fact that we decided that what we should really do is invest in several different types of mushrooms spawn and set ourselves up with several dozen logs.
So, that’s what we did. We all got together and cut enough logs to use up several pounds and 4 different varieties of mushrooms; shitake, lion’s mane, golden oyster and grey dove oyster. Once you inoculate a log it can take several months to a couple of years before you see a really good flush or harvest off of your logs, but once they are established, you can harvest mushrooms off of a log for 5 years or more! We love mushrooms in this family and we have been foraging for wild mushrooms for several years now. We often find wild morels, oysters and porcinis in our area but there is something really nice about just having those delicious shrooms growing right outside your back door.
So, just before it snowed here a few days ago our grey dove oyster mushroom logs gave us our first really big flush. There were enough mushrooms for everyone to cook twice which gave me the opportunity to really get creative with the glut of mushrooms we had been gifted.
I thought about this fried oyster mushroom po’boy for a couple of days. I really wanted the mushroom’s earthiness to shine through. and the simple cornmeal breading does just that. Oyster mushrooms really do have a similar texture to oysters and they lend themselves really well to this classic sandwich. Vegetarians will love it and it will leave any meat-eater totally satisfied.
- 1 quart vegetable oil for frying
- 2 pounds fresh oyster mushrooms, cleaned
- 1 cup cornmeal
- 1 cup all purpose flour
- 1 teaspoon kosher salt, divided
- 1 teaspoon pepper,divided
- 1 large egg
- 1 cup buttermilk
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 10 dashes hot sauce
- 4 hoagie rolls, split and toasted
- 1/2 cup chow-chow relish
- 4 leaves letuce
- 1/2 cup mayo
- 1/2 cup buttermilk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dill
- 1/4 teaspoon onion powder
- Pinch paprika
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/2 lemon
- Heat the oil in a deep pot over medium heat until it reaches 325-350 degrees.
- Meanwhile, in a large bowl combine the cornmeal, flour and half of the salt and pepper. In another bowl combine the egg, buttermilk and spices
- Working in batches, dredge the mushrooms in the cornmeal mixture
- Then dip in the egg batter, then back into the cornmeal mixture.
- Then carefully place the mushrooms into the hot oil and fry until golden. Move to a plate lined with paper towels to drain and continue on to the next batch.
- Mix all of the ingredients for the Buttermilk sauce together and set aside.
- Split the hoagies in half lengthwise then spread a thin layer of the buttermilk sauce on one side, top with lettuce and a few fried mushrooms then top that with a spoon full of chow chow and more buttermilk sauce.Serve and enjoy!