King Trumpet Mushroom Po’Boy Sandwich


Prep Time

5 minutes

Cook Time

10 minutes


Poultry Vegetable


Our King Trumpet Mushroom Po’Boy is a savory and satisfying sandwich that features fried King Trumpet mushrooms seasoned to perfection. The mushrooms are paired with fresh lettuce, dill pickles, and a squeeze of lemon juice on a hoagie roll, creating a delicious and hearty meal. This po’boy is perfect for those looking to enjoy a gourmet sandwich with rich flavors and a satisfying crunch.


  • 1lb king trumpet mushrooms,1”chunks
  • 1 cup milk(or unsweetened milk1/2 tsp cracked black pepper substitute)
  • 1 tsp water
  • 2 eggs
  • 1 cup flour
  • 1/2 cup cornmeal
  • 1/2 tsp cracked black pepper
  • 2 tbsp Kosher salt
  • Vegetable oil as needed
  • Dry seafood seasoning to taste
  • 2 6” hoagie rolls
  • Lettuce, shredded
  • Dill Pickles,sliced into bite-sized pieces
  • Lemon wedge(garnish)


  1. Toss mushrooms gently with milk in large mixing bowl and let stand 10 minutes. Toss gently again and let stand another 10 minutes.
  2. Heat 2″ or so of oil in cast iron skillet or other heavy-bottomed pan to 350°.
  3. Whisk eggs and water together in small mixing bowl.
  4. Blend flour, cornmeal, salt and pepper in large container with tightly-fitting lid or gallon-sized ziplock bag.
  5. Drain milk from mushrooms, add egg mixture to bowl and toss gently to coat.
  6. In batches, add mushrooms to flour mixture, shake, then fry until golden brown(flipping once to ensure even cooking on both sides). Place on wire rack to drain andsprinkle with seafood seasoning to liking.
  7. Place lettuce on rolls then top with mushrooms and pickles. Add a squeeze of lemon juice and top with Remoulade sauce.

Other Recipes

Maple Roasted Maitake Mushrooms on Toast
Fried Brown Beauty Mushrooms
Avocado Mushroom Toast
Pink Oyster Mushroom Maki Rolls

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    Pebble Creek Biologist

    Danielle is a dedicated biologist with a profound passion for mycology and cultivating high-quality mushrooms for the local culinary scene. Her love for exploring the world sparked a deep appreciation for nature’s intricacies. After receiving her Bachelor’s Degree in Biology from WMU, she worked in multiple laboratories before immersing herself in the mycology world at Pebble Creek. Since joining the family farm, Danielle found herself at the forefront of a new chapter as the company recently invested over 100k into a new lab.

    With a keen eye for detail and understanding of fungal biology, Danielle plays a vital role in ensuring the farm produces top-notch gourmet mushrooms. Through experimentation and data analysis, Danielle continuously seeks to optimize cultivation techniques, maximize yield and enhance the quality of the final product. Driven by a commitment to sustainability and supporting local businesses, Danielle’s work helps embody the farm-to-table ethos. By contributing to each harvest, she’s nurturing a culture of excellence in mushroom farming that enriches both palates and communities alike. Danielle continues to be a key factor in Pebble Creek winning multiple awards and species development.

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    King Trumpet Mushroom Po’Boy Sandwich