Mushroom Po’boys & Old Bay Broccoli

Name: Mushroom Po’boys & Old Bay Broccoli with Slaw, Pickles & Spicy Remoulade
Yield: 2 servings
Ingredients: 3 tbsp Sour Cream; 1 unit Sliced Dill Pickle; 12 oz Potato; 8 oz Broccoli; 1 Lemon; 1 tbsp Old Bay Seasoning; 4 tbsp Mayonnaise; 82 g Tempura Batter Mix; 4 oz Cabbage; 2 unit Scallions; 4 tsp Dijon Mustard; 1 tsp Garlic Powder; 2 unit Demi-Baguette; 1 tsp Hot Sauce; 4 oz Mushroom

with Slaw, Pickles & Spicy Remoulade

By Recipe0 System

These po’boys are an embarrassment of riches. They feature mushrooms coated in a crispy tempura batter that’s kicked up with Old Bay seasoning. A creamy, tangy slaw makes for a quick topping while pickles and a zippy sauce nod to remoulade. Layer everything on toasty baguettes, and you’ve got a combo that’ll transport you to NOLA. Want fries with that? Yeah, you do! The oven-baked potato wedges sprinkled with more Old Bay will make you feel like a million bucks.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

3 tbsp Sour Cream
1 unit Sliced Dill Pickle
12 oz Potato
8 oz Broccoli
1 Lemon
1 tbsp Old Bay Seasoning
4 tbsp Mayonnaise
2 7/8 oz Tempura Batter Mix
4 oz Cabbage
2 unit Scallions
4 tsp Dijon Mustard
1 tsp Garlic Powder
2 unit Demi-Baguette
1 tsp Hot Sauce
4 oz Mushroom

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens; roughly chop whites. Quarter lemon. Trim and halve mushrooms (quarter any large mushrooms; skip if your mushrooms are pre-sliced!).

Cut broccoli florets into bite-size pieces if necessary. (Save potatoes for another use.)
2

Toss potatoes on a baking sheet with a large drizzle of oil, half the Old Bay Seasoning (you’ll use the rest later), salt, and pepper. Roast on top rack, flipping halfway through, until browned and tender, 20-25 minutes.

In a medium bowl, combine cabbage, scallion greens, sour cream, 1 tsp sugar (2 tsp for 4 servings), and juice from one lemon wedge (two wedges for 4). Season with salt and pepper.

Swap in broccoli for potatoes; roast 12-15 minutes.
3

In a second medium bowl, combine mayonnaise, mustard, scallion whites, juice from one lemon wedge (two wedges for 4 servings), and hot sauce to taste.

In a third medium bowl, whisk together tempura batter mix, garlic powder, remaining OId Bay Seasoning, 1⁄3 cup cold water (²⁄3 cup for 4), and a big pinch of salt. (TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency.) Stir mushrooms into batter until fully coated.
4

Heat a 1⁄3-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, use tongs to add coated mushrooms in a single layer. TIP: Work in batches if necessary.

Cook until golden brown, 3-4 minutes on first side and 1-2 minutes on second side. Using a slotted spoon, transfer mushrooms to a paper-towel-lined plate. Season with salt.
5

While mushrooms cook, halve baguettes lengthwise, stopping before you get all the way through.

Toast, cut sides up (place directly on oven rack or use a baking sheet), until golden brown, 3-5 minutes.
6

Spread cut sides of baguettes with spicy remoulade; fill with mushrooms, pickle slices, and as much slaw as you like.

Divide sandwiches and fries between plates. Serve with any remaining slaw, any remaining remoulade, and remaining lemon wedges on the side. TIP: If you’ve got some on hand, serve ketchup or malt vinegar with your fries!

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