Who needs oysters when you have oyster mushrooms? This recipe is for baking the mushrooms, but I've also fried them and they are just as good or better that way. If you prefer to fry them, just heat an inch or two of oil and drop them in, removing them to drain on a paper towel when they are browned. I had ancho chile powder in my spice cabinet so I used that in the cornmeal crust and added salt, but if you have a chile powder with salt already in it you can just omit the additional salt. —clintonhillbilly
2 large or 4 small
chile powder (without salt)
mayonnaise or aioli
prepared horseradish with or without beets
celery, finely chopped
juice of 1/4 lemon
bread and butter pickles
1 cup shredded iceberg lettuce
In This Recipe
Break eggs into a bowl and beat them well.
Mix together cornmeal, chile powder and salt and pour onto a plate.
Preheat oven to 450 degrees, Cover a cookie sheet well with oil.
Mix together mayonnaise or aioli, horseradish, mustard, cayenne pepper, lemon juice, celery and scallions in a separate bowl.
Remove stems from mushrooms. Dip each mushroom in egg, then press into cornmeal on each side and place on baking sheet.
Spray the tops of each mushroom with oil -- if you don't have a spray bottle, just dab a little bit of oil on the top of each mushroom.
Bake mushrooms until they are browned and crisped on the top.
Split open rolls and toast them in the oven. Remove and slather with sauce, fill with mushrooms, and add sliced tomatoes, pickles, and shredded lettuce as desired.