"Oyster" Mushroom Po' Boy with Remoulade

Mushrooms & Batter

1 cup all purpose flour (rice flour is a great gluten-free substitute)
1 cup cornmeal
1 tbsp Cajun seasoning, plus more for sprinkling
1 12-oz ice cold beer (can use gluten free beer)
1 tbsp agave or maple syrup
Salt and pepper, to taste
1 ½ lb oyster mushrooms (or any mushrooms), cut into large but bite-sized pieces

Vegetable oil, for frying.

In a large bowl, whisk together flour, cornmeal, and cajun seasoning. While whisking, pour in the beer in a slow and steady stream. Once combined, add the agave or maple syrup, and season with salt & pepper to taste (start light, because your Cajun seasoning likely has salt and pepper in it). Toss in oyster mushrooms a few at a time, and make sure they are each coated evenly in batter. (Repeat this step after you fry a batch)

Heat oil to 375 degrees F. Working in batches, individually drop in oyster mushrooms, and fry for 3-4 minutes, stirring around to make sure the mushrooms don’t stick together. Remove and place on a wire rack over a sheet pan. Sprinkle with Cajun seasoning.

Roasted Garlic Remoulade

2 heads of roasted garlic (yes, that much), cloves removed from peels
1 cup vegan mayonnaise (available at most grocery stores, in the refrigerated section, almost always near the tofu)
2 tsp Cajun seasoning
2 heaping tbsp Creole mustard or spicy brown mustard
2 tbsp Cajun hot sauce (or any hot sauce you like)
1 lemon, juiced
3 tbsp parsley
Salt and pepper to taste

Place roasted garlic, vegan mayonnaise, seasoning, mustard, hot sauce, and lemon into a food processor or blender, and purée until combined. Pulse in the parsley. Season with salt and pepper. Let sit for 30 minutes. Remoulade can be covered and stored in the fridge for up to 2 weeks.

Other sandwich accouterments

Soft French rolls
Shredded lettuce (I like romaine lettuce)
Sliced tomato