if i were a poboy: chicken fried mushroom mini poboy on fmitk.com

If I Were a Po’Boy: Chicken-fried Mushroom Po’boy Slider

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Note: This recipe was part of a Beyonce-themed dinner party – see the entire menu here.

When creating the We Like To Party menu, I knew I definitely wanted to incorporate some sort of po’boy as a nod to Beyonce’s Louisiana roots.  I also wanted to make it meatless, since there was a rich beef and potato course to follow. And ever since Jamie said the words “chicken-fried mushroom” to me a few months ago, I’ve been plotting to make it. It worked out perfectly for this dinner party – and I think it was the sleeper hit of the night.

Let’s start with the mushrooms.

if i were a po'boy: chicken-fried mushroom po'boy on fmitk.com

I used portobellos that were about 3-4″ wide.

if i were a poboy: chicken fried mushroom mini poboy on fmitk.com

To remove the stem, give it a gentle twist. It should pop right off.

 

if i were a poboy: chicken fried mushroom mini poboy on fmitk.com

Remove the gills on the underside of the mushroom cap by gentle scraping with a spoon.

if i were a poboy: chicken fried mushroom mini poboy on fmitk.com

Once the mushrooms are cleaned and trimmed, drizzle with olive oil and season with salt and pepper. Bake at 425F for about 15 minutes.

While the mushrooms are baking, make the aioli and start the cherry tomatoes.

if i were a poboy: chicken fried mushroom mini poboy on fmitk.com

You’ll need mayonnaise, lemon, garlic, dijon mustard, salt and pepper. Mix it all together and set it aside.

if i were a poboy: chicken fried mushroom mini poboy on fmitk.com

You’ll need cherry tomatoes. Delicious ones from the farmers market if you can – the grocery store tomatoes don’t have nearly as much tomato deliciousness. Stem and half them, then smoke over applewood for 45 minutes. Alternately, roast them at 400F for ~30 minutes to concentrate the tomato flavors.

Back to the mushrooms.

 if i were a poboy: chicken fried mushroom mini poboy on fmitk.com

Let them cool before you start frying them. If they feel like they’re still leaching a bit of water, place the mushrooms between a few layers of paper towels and give a gentle squeeze to get any excess liquid out.

if i were a poboy: chicken fried mushroom mini poboy on fmitk.com

First, dredge the mushroom in flour. This helps the egg mixture stick.
Photo by Mikee Catacutan

 

if i were a poboy: chicken fried mushroom mini poboy on fmitk.com

Dredge in the egg mix, then back into the flour.
Photo by Mikee Catacutan

if i were a poboy: chicken fried mushroom mini poboy on fmitk.com

Deep fry at 375F for 5-8 minutes, until brown and crisp.
Photo by Mikee Catacutan

if i were a poboy: chicken fried mushroom mini poboy on fmitk.com

See! Crispy and delicious!
Photo by Mikee Catacutan

if i were a poboy: chicken fried mushroom mini poboy on fmitk.com

Time to assemble! Place a light layer of lemon aioli on the bottom slider bun, followed by some baby lettuce.
Photo by Mikee Catacutan

if i were a poboy: chicken fried mushroom mini poboy on fmitk.com

Top with a few smoked cherry tomatoes.
Photo by Mikee Catacutan

if i were a poboy: chicken fried mushroom mini poboy on fmitk.com

Secure with a cute cocktail toothpick and serve!
Photo by Mikee Catacutan

if i were a poboy: chicken fried mushroom mini poboy on fmitk.com

The mushrooms stay meaty and juicy… a nice contrast to the crispy exterior.
Photo by Mikee Catacutan

if i were a poboy: chicken fried mushroom mini poboy on fmitk.com

Me, super excited to stuff these in people’s mouths.
Photo by Chantal Pasag

 

If I Were a Po'Boy: Chicken-fried Mushroom Po'boy Slider
 
Prep time
Cook time
Total time
 
Chicken-fried Mushroom Po'boy Slider makes 10 mini poboy sliders
Author:
Serves: 10 sliders
Ingredients
  • for the mushrooms
  • 10 portobello mushrooms, cleaned and trimmed
  • olive oil
  • salt and pepper
  • 1 1/2 cups milk
  • 4 eggs
  • 1 1/2 cups flour
  • 1 cup panko
  • 2 tsp salt
  • 1 tsp fresh ground black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • peanut or vegetable oil

  • for the lemon aioli
  • 1/2 cup organic mayo
  • 1 lemon, juice and zest
  • 1 tsp dijon mustard
  • 1 clove garlic, minced
  • salt and pepper to taste

  • for cherry tomatoes
  • 1 pint heirloom cherry tomatoes, stemmed and halved
  • 1 1/2 tbsp applewood chips

  • to serve
  • baby lettuce
  • mini french bread rolls or mini slider buns
Instructions
  1. for the mushrooms
  2. Preheat oven to 425F.
  3. Brush any debris off of the mushrooms. Gently twist the stem to remove. Using a spoon, gently scrape out the gills from the bottom side of the mushroom. Drizzle mushroom caps with olive oil and season with salt and pepper. Bake caps at 425F for about 15 minutes, until cooked through. Let cool.
  4. In a deep fryer or large dutch oven, heat about 3" of oil to about 375F.
  5. Whisk together milk and eggs in a wide shallow dish. In another dish, combine the flour, panko, 2 tsp salt, pepper, garlic powder and paprika. Dredge the mushroom cap first in flour, then in the egg mixture, then back into the flour. Deep fry at 375F until crisp and brown, about 5-8 minutes. Drain on paper towels.
  6. for the aioli
  7. Combine all ingredients. Adjust salt and pepper to taste. Chill until ready to use. Can be made 3 days ahead of time.
  8. for the cherry tomatoes
  9. Using a stovetop smoker, smoke halved cherry tomatoes over medium heat with you favorite light fruitwood (I used apple wood) for 45 minutes. Alternately, you can drizzle the cherry tomatoes with olive oil and roast in the oven at 400F for about 30 minutes. The idea is to remove some of the moisture from the tomato to concentrate its flavors and bring out the natural sugars.
  10. to serve
  11. Spread aioli on the bottom bun, top with lettuce, one fried mushroom cap, and a few smoked cherry tomatoes. Secure with toothpick.

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  1. […] song food puns aren’t your forté, here’s a cheat sheet.Drunk in Rub = Drunk In LoveIf I Were a Po’Boy = If I Were a BoyBraise-y In Love = Crazy in LovePEARtition = PartitionMe, Myself and Rye = Me, […]

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