Pulled Mushroom Banh Mi (Print View)
Vietnamese banh mi packed with savory mushrooms, pickled veg, spicy mayo, and fresh herbs for bold flavor.
# What You'll Need:
→ Pickled Vegetables
01 -
150g carrot, peeled and cut into matchsticks
02 -
150g cucumber, sliced into matchsticks
03 -
1 tablespoon caster sugar
04 -
2 tablespoons apple cider vinegar
05 -
Pinch of salt
→ Pulled Shiitake Mushrooms
06 -
500g shiitake mushrooms, caps removed and finely sliced, stalks shredded
07 -
4 garlic cloves, peeled and finely sliced
08 -
3 tablespoons hoisin sauce
09 -
2 tablespoons soy sauce
10 -
Salt and black pepper, to taste
11 -
Olive oil, for drizzling
→ Sriracha Mayo
12 -
6 tablespoons vegan mayonnaise
13 -
2 tablespoons Sriracha sauce
→ Sandwich Assembly
14 -
1 baguette, cut into quarters and each quarter split
15 -
Large handful of fresh coriander leaves
16 -
1 fresh red chilli, finely sliced
17 -
4 radishes, finely sliced
18 -
1 lime, cut into wedges
# Directions:
01 -
Combine carrot and cucumber matchsticks in a bowl with caster sugar, apple cider vinegar, and a pinch of salt. Massage gently to combine, then allow to pickle for at least 45 minutes.
02 -
Set oven to 180°C fan (400°F).
03 -
Arrange sliced mushroom caps and shredded stalks on a baking tray. Season with salt, pepper, and a light drizzle of olive oil, mixing to coat. Roast in the oven for 20 minutes.
04 -
Add finely sliced garlic, hoisin sauce, and soy sauce to the tray. Toss to coat thoroughly, then roast for a further 20 minutes or until mushrooms are well-cooked and moisture is mostly evaporated.
05 -
While mushrooms cook, slice radishes and red chilli, pick coriander leaves from stalks, and cut lime into wedges. In a bowl, combine vegan mayo with Sriracha sauce to form a spiced mayonnaise.
06 -
Slice baguette into four sections and cut each open. Spread a generous tablespoon of Sriracha mayo on each, layer with pickled vegetables, pulled mushrooms, radish and red chilli slices, coriander leaves, and a squeeze of lime juice before serving.
# Notes:
01 -
Removing chilli seeds reduces heat intensity; adjust to preference.