Get ready to sink your teeth into the crispiest, most indulgent oyster mushroom po’boys of your life!

These babies are a must-have summer sandwich, and the best part? They can be adjusted to feed all the vegetarians, vegans, and meat eaters in your life!

First, pour about 4 cups of vegetable oil into a large deep, heavy-bottomed skillet or pot (preferably cast-iron) or a deep fryer, and heat it to 350 degrees F (175 degrees C). Yes, it’s a lot of oil, but trust me, it’s worth it!

Next, toss together 6 ounces of oyster mushrooms (large stems removed, cut into 1-inch pieces), 1 tablespoon of vegetable oil, 1 tablespoon of lemon juice, and 1/4 teaspoon of salt in a medium bowl. Let it stand for 15 minutes, then add 1/4 cup of unsweetened plant milk and toss to coat.

Meanwhile, whisk together 3/4 cup of finely ground cornmeal, 3/4 cup of all-purpose flour, 2 teaspoons&hvadid=719737736360&hvdev=c&hvexpln=67&hvlocphy=9014016&hvnetw=g&hvocijid=4304362975742278753–&hvqmt=e&hvrand=4304362975742278753&hvtargid=kwd-332465824708&hydadcr=28544_14555830&linkCode=ll2&tag=recipe-aisle-20&linkId=1efe785d11207b6cec7af25b776bd528&language=en_US&ref_=as_li_ss_tl’>teaspoons of Cajun seasoning, 3/4 teaspoon of freshly ground black pepper, and the remaining 1/4 teaspoon of salt in a shallow dish. Working in batches, dredge the mushrooms in the cornmeal mixture, shaking off excess. Transfer them to a wire rack.

Now, it’s time to fry those mushrooms! Working in batches, fry them until they’re deep golden brown, about 3 to 4 minutes. Transfer them to a paper towel-lined plate, and if you like, sprinkle with additional salt.

Spread 1/2 cup of purchased remoulade sauce (or make your own vegan version – see below!) on hoagie buns, then top with tomato, lettuce, and those crispy mushrooms. Serve with lemon wedges, and get ready for a flavor explosion!

Vegan-ize it: Replace purchased remoulade sauce with a vegan version by whisking together 1/3 cup of vegan mayonnaise, 2 tablespoons&hvadid=719737736360&hvdev=c&hvexpln=67&hvlocphy=9014016&hvnetw=g&hvocijid=4304362975742278753–&hvqmt=e&hvrand=4304362975742278753&hvtargid=kwd-332465824708&hydadcr=28544_14555830&linkCode=ll2&tag=recipe-aisle-20&linkId=1efe785d11207b6cec7af25b776bd528&language=en_US&ref_=as_li_ss_tl’>tablespoons of spicy brown mustard, 1 tablespoon of ketchup, 1 teaspoon each of minced garlic, less-sodium soy sauce, and lemon juice, 1/2 teaspoon of prepared horseradish, and 1/2 teaspoon of paprika in a small bowl. Makes 1/2 cup.

Make it Meaty: Substitute 16 ounces of shucked, well-drained oysters for the mushrooms. Soak oysters in 1 cup of milk for 15 minutes (omitting oil, lemon juice, and salt in Step 2); drain. Increase salt in Step 3 to 1/2 teaspoon. Dredge, fry, and serve as directed.