Pulled Mushroom Banh Mi

Pulled mushroom banh mi is my answer for those who crave a flavorful vegan take on this classic Vietnamese street food I love how the earthy mushrooms soak up all the savory hoisin punch While the pickled veggies add crispness in every bite This sandwich is just right for when you want something satisfying fun and a little bit different for lunch or dinner

The first time I made this it was late summer and I had more cucumbers than I knew what to do with My whole family raved about the combination of tart pickles and sweet spicy mushrooms Now we try different breads and veg but always come back to this original

Ingredients

• Carrot: Fresh and sweet Provides a crisp base for the pickle Look for firm carrots that are bright orange
• Cucumber: Adds refreshment and a clean crunch Choose cucumbers that are firm to the touch
• Caster sugar: Balances the pickling brine Try to find fine white sugar for quick dissolving
• Apple cider vinegar: Bright and punchy Helps quick pickle the veggies Use raw unfiltered for the best taste
• Shiitake mushrooms: Meaty texture and rich flavor Stems shred perfectly for that pulled look Go for fresh mushrooms with smooth caps
• Garlic cloves: Fragrant and savory Peel and slice thinly for even cooking Choose cloves that feel firm and heavy
• Hoisin sauce: Sweet salty sauce for depth Find a brand with few additives for the best flavor
• Soy sauce: Boosts umami and salinity Full sodium works nicely here
• Baguette: Crusty and chewy the best vessel Look for one that has a sturdy crust to hold all the fillings
• Vegan mayo: Creamy and rich Spreadable for the spicy mayo Classic or homemade is great
• Sriracha sauce: For that unmistakable heat and tang Thick Sriracha holds up best
• Coriander: Freshness and pop I pick leaves from robust bunches for the brightest flavor
• Fresh red chilli: Brings heat and bite Remove seeds if you prefer it mild Choose plump chilis
• Radishes: Crisp and spicy for crunch Spot firm radishes with bright greens
• Lime: Juicy tartness that ties it together Freshly squeezed is always best
• Salt and pepper: For seasoning Go with kosher salt for even seasoning and freshly cracked black pepper
• Olive oil: Helps roast the mushrooms Use extra virgin for a deeper green flavor

Step-by-Step Instructions

Make the Pickles:

Peel the carrot and cut it as well as the cucumber into thin match stick sized slices Place in a bowl with sugar apple cider vinegar and salt Toss with your hands to coat every piece Let these sit for a minimum of forty five minutes so the vegetables soften and become tangy

Prep and Roast the Mushrooms:

Remove caps from the shiitake mushrooms and slice them thinly Pull the stalks into shreds with your fingers Scatter both on a baking tray Season with salt and pepper and drizzle with olive oil Mix with your hands to coat Roast in a hot oven for twenty minutes allowing them to shrink and intensify in flavor

Add Garlic and Sauces Finish Roasting:

Peel and slice garlic thinly Add to the partially roasted mushrooms along with hoisin and soy sauce Stir so everything is coated evenly Roast again for twenty minutes until the mushrooms are sticky golden and most liquid is evaporated

Get the Fillings Ready:

While the mushrooms finish slice open the baguette into quarters Pick coriander leaves finely slice red chili and radishes If you want less spice remove chili seeds Organize everything for easy sandwich building

Mix Sriracha Mayo:

In a small bowl stir vegan mayo and Sriracha sauce together until you have a smooth spread Taste and add more Sriracha if you want it livelier

Assemble the Banh Mi:

Spread a generous spoonful of Sriracha mayo on each inside face of the baguette Pile in pickled veggies and then top with a hearty scoop of pulled mushrooms Sprinkle over the radishes coriander leaves and chili slices Add a fresh squeeze of lime juice on top to finish Enjoy straight away for the best crunch

I always end up sneaking a little extra hoisin sauce on mine It turns the mushrooms almost sticky sweet and I love how it lingers with a hint of garlic Last summer my brother asked if I could make these for his birthday picnic and his friends kept coming back for seconds

Storage Tips

Store all the components separately in airtight containers Pickled vegetables will keep for up to one week in the fridge Pulled mushrooms are best eaten within three days If you want to make sandwiches ahead wait to assemble until ready to eat to keep the bread from getting soggy

Ingredient Substitutions

Oyster mushrooms or portobello are great stand ins for shiitake and give a different texture If you do not have apple cider vinegar try rice vinegar for a slightly sweeter pickle Not a fan of heat Use sweet chili sauce in the mayo instead of Sriracha

Serving Suggestions

Serve these banh mi with a side of crisp fries or a cooling cucumber salad They also pair well with iced tea or spicy ginger lemonade On chilly days try soup as a starter for a comforting meal

Cultural Context

Banh mi blends French and Vietnamese flavors with crusty bread and tangy pickles Classically filled with pork and pate this plant based version uses meaty mushrooms to capture the same hearty comfort It is a truly global sandwich enjoyed by everyone

If you are experimenting with the fillings try adding pickled daikon or a sprinkle of toasted sesame seeds for a new twist I once filled a whole picnic basket with these sandwiches and every last one disappeared by noon

Recipe Q&A

→ What makes the mushroom filling so flavorful?

Shiitake mushrooms are roasted with garlic, hoisin, and soy sauce, giving them a juicy, umami-rich taste and tender texture.

→ How do I pickle the vegetables?

Thinly sliced carrot and cucumber are tossed with sugar, apple cider vinegar, and salt, then set aside to pickle for at least 45 minutes.

→ What's the best way to serve the banh mi?

Fill a crisp baguette with spicy mayo, pickled vegetables, pulled mushrooms, fresh coriander, radish, and sliced chilli for balanced flavors.

→ Can I adjust the spiciness?

Yes, reduce the amount of Sriracha or remove chilli seeds for a milder sandwich, or add extra for more heat.

→ What bread works best?

A crusty baguette is ideal for maintaining structure and providing a satisfying crunch to contrast the juicy fillings.