Crispy Oyster Mushroom Po'Boy with Creole Rémoulade

1. Create Flaxseed Mixture

In a medium bowl, whisk together 3 tablespoons of ground flaxseeds with 3 tablespoons of water until well combined. Let the mixture sit for a few minutes to thicken.

2. Prepare Batter

Add 1 cup of white rice flour, 0.5 cup of arrowroot powder, 0.5 cup of stone-ground yellow cornmeal, 2 teaspoons of kosher salt, and 2 teaspoons of freshly ground black pepper to the flaxseed mixture. Pour in 1.5 cups of water and stir until the batter is smooth and consistent.

3. Heat Oil

Heat safflower oil in a Dutch oven or wok to 350°F. Use a thermometer to keep the oil at the right heat. Preheat your oven to 200°F and line a platter with paper towels to keep the fried mushrooms warm and to absorb any excess oil.

4. Fry Mushrooms

Dip each piece of oyster mushroom into the batter, ensuring they are well-coated. Carefully place them into the hot oil and fry until they are crisp and golden brown, about 4-5 minutes. Use a slotted spoon to transfer the fried mushrooms to the paper-towel-lined platter and season lightly with salt. Keep them warm in the oven while you fry the remaining mushrooms.

5. Prepare Bread

Slice the loaves of bread horizontally and then crosswise to create sandwich-sized pieces. Lightly toast the bread to add a bit of crunch and warmth.

6. Assemble Sandwiches

Generously spread Creole Rémoulade on the cut sides of the toasted bread. Layer with Memphis Coleslaw, followed by a generous heap of the crispy fried mushrooms. Season with freshly ground white pepper and a few dashes of Crystal hot sauce. Cover with the top halves of the bread and serve immediately.