Mushroom and Ham Po'Boy Recipe

Name: Mushroom and Ham Po'Boy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup mayonnaise; 1 cup Peppadew peppers, halved, plus 1 tablespoon brine from the jar; 1 tablespoon Creole or whole-grain mustard; 1 teaspoon minced fresh rosemary; Kosher salt and freshly ground pepper; 4 hero rolls, split and partially hollowed out; Pure olive oil or a blend of extra-virgin olive oil and vegetable oil, for frying; 1 1/2 cups instant flour (such as Wondra); 4 large eggs; 2 medium red onions, very thinly sliced; 10 ounces cremini mushrooms, quartered; 1/2 pound sliced ham or capicola

Servings: persons

3/4 cup mayonnaise
1 cup Peppadew peppers, halved, plus 1 tablespoon brine from the jar
1 tablespoon Creole or whole-grain mustard
1 teaspoon minced fresh rosemary
Kosher salt and freshly ground pepper
4 hero rolls, split and partially hollowed out
Pure olive oil or a blend of extra-virgin olive oil and vegetable oil, for frying
1 1/2 cups instant flour (such as Wondra)
4 large eggs
2 medium red onions, very thinly sliced
10 ounces cremini mushrooms, quartered
1/2 pound sliced ham or capicola

1
Whisk the mayonnaise, pepper brine, mustard, rosemary and 1 tablespoon water in a small bowl.
2
Season with salt and pepper.
3
Spread evenly on the cut sides of the rolls.
4
Heat 1 1/2 inches olive oil in a pot over medium-high heat until a deep-fry thermometer registers 350 degrees F. Line a baking sheet with paper towels.
5
Whisk the flour, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl.
6
Whisk the eggs and 2 tablespoons water in another bowl.
7
Toss the onions in the flour, then fry in the hot oil until crisp, about 1 minute.
8
Transfer to the prepared baking sheet to drain.
9
Toss the mushrooms in the flour, dip in the egg mixture and toss again in the flour; fry in batches until golden, about 2 minutes.
10
Drain on the baking sheet and season with salt and pepper.
11
Fill the rolls with the ham, Peppadew peppers, and fried onions and mushrooms.
12
Per serving: Calories 862; Fat 57 g (Saturated 9 g); Cholesterol 201 mg; Sodium 1,769 mg; Carbohydrate 64 g; Fiber 4 g; Protein 25 g
13
Photograph by Antonis Achilleos

760

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup mayonnaise, 1 cup Peppadew peppers, halved, plus 1 tablespoon brine from the jar, 1 tablespoon Creole or whole-grain mustard, 1 teaspoon minced fresh rosemary, and more.

Yes, Mushroom and Ham Po'Boy falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom and Ham Po'Boy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions