I have a secret to share. I was obsessed with these fried portabella poboy sandwiches so much that I got sick of eating them. They were so good that I just made them over and over and over again.
That was in spring, and now that all the summer produce is starting to wane, some fried comfort food sounds pretty good again.
Don’t be intimidated about the frying. I used a skillet, and kept just about 1/4 inch of oil in the bottom. Enough to coat, but not too much to make a mess and splatter everywhere.
Tips and Tricks for the Fried Portabella PoBoy Sandwiches recipe:
- Marinade: The full two hours is really necessary to allow the mushrooms moisture to be drawn out by the marinade. Removing the moisture helps to concentrate the rich umami flavors. Totally worth the wait.
- Bread: If your buns are thick, try removing some of the bread from the underside of the top roll. You can reserve it to make breadcrumbs. This makes more space for filling, and increases the filling to bread ratio. Also, using a high quality roll will help this sandwich go over the top!
- Milk: I have not tried this recipe with anything other than soymilk, but I do believe cow’s milk would work just fine. I use less milk, and toss a few times during marinading, just so that there is less wasted.
Fried Portabella PoBoy Sandwiches
Prep time
Cook time
Total time
Author: Alison's Allspice
Recipe type: Entree
Serves: 4 sandwiches
Ingredients
- 1 large portabella cap (~ ¼ lb), thinly sliced
- ½ cup soy milk, or milk of choice
- 1 TBS apple cider vinegar
- 1 tsp Cajun seasoning
- ¼ cup all purpose flour
- ¼ tsp each: baking powder and garlic powder
- Oil, for frying
- ¼ cup mayo or vegan mayo
- 2 tsp lemon juice
- 1 tsp vegan Worcestershire sauce
- ½ tsp each: Dijon and hot sauce
- 2 garlic cloves, minced
- 4 buns (baguette or ciabatta preferred)
- Sliced Tomato and Romaine lettuce, for serving
Instructions
- Combine soy milk, vinegar and Cajun seasoning. Toss the mushrooms to coat and marinade for 2 hours, re-tossing once or twice.
- Combine the all-purpose flour, baking powder and garlic powder. Dredge each mushroom slice in the flour, shaking off the excess, and fry in hot oil in a skillet until golden, turning once. Keep enough oil in the skillet so that it is always about ¼ inch deep. Drain fried mushrooms on a paper towel lined plate.
- Meanwhile mix together the mayo, lemon juice, Worcestershire, Dijon, hot sauce, and garlic. Spread the mixture over the buns on both the top and bottom. Top with romaine, tomato slices and the fried mushrooms.
