Oyster Mushroom Po’ Boy
makes one sandwich

Baked Oyster Mushrooms, Ingredients;
4 ounces oyster mushrooms, cleaned and separated (slice the bigger mushrooms)
1 teaspoon extra-virgin olive oil
Freshly squeezed juice from 1/2 small lemon
Pinch of sea salt
2 tablespoons water
1 tablespoon ground flax meal
1/2 cup panko breadcrumbs
1 tablespoon nutritional yeast
1 teaspoon smoked sweet paprika
1/4 teaspoon onion powder

Combine the olive oil, lemon juice and a generous pinch of salt in a mixing bowl. Add the mushrooms and toss, leave to marinate for about 30 minutes.

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Mix together the water and flax meal in a small bowl and let stand for a few minutes until the mixture becomes slimy and somewhat sticky. In a separate plate or pan, combine the breadcrumbs, spices and sea salt to taste.

Dip a mushroom piece into the flax seed wash and then into the breadcrumbs, covering well. Place on the baking sheet in a single layer.

Bake for 10 minutes, flip over the mushrooms and bake another 5 minutes on the other side until crispy.

Sandwich Assembly
1 garlic clove
mayonnaise (vegan Mayo, optional)
1 French-crusted loaf of bread (or mini loaves)
Shredded romaine (or seasonal) lettuce

To make the aioli, mince and mash the garlic to a paste. Mix in the mayonnaise. Slice the bread along one side, leaving the other side hinged. Spread the aioli on each side. Pile the lettuce on the bottom and top with the mushrooms. Serve immediately. Optional; you can also add sliced tomatoes, thinly sliced red onion, and use smoked paprika in place of the sweet. Try adding chives to your aioli. Enjoy!