Sometimes a huge sandwich sounds good, but you’d rather have something other than meat in it. While this meaty feel may be hard to replicate, mushrooms have been a go-to replacement for quite some time. These mushroom bánh mì sandwiches are perfect if you’re trying to cut down on meat, or if you’re already a vegetarian or vegan. We’ve put our own spin on the traditional Vietnamese dish bánh mì thit, which is made with delectable beef and veggies.
Mushroom bánh mì sandwiches suggestions
You’ll be able to make your own colourful, nutritious, and delicious pickled veggies, and you’ll end up with a sandwich that’s perfect for lunch or dinner. Pickled vegetables, which you should slice as thinly as possible with a sharp knife, are delicious due to their satisfying crunch and savoury saltiness. Grilled mushrooms are a terrific source of fibre and healthful nutrients, and they also lend a delicious textural element to the dish. If you want your bread to have more of a crunch and flavour, you may fry it.
Is it your goal to increase the number of veggie-filled sandwiches that are suitable for vegans and vegetarians? When you’re hungry, grab one of these mushroom bánh mì sandwiches.
Mushroom Bánh Mì sandwich recipe
Course: Main
Cuisine: Vietnamese
Difficulty: Easy
Servings: 4 servings
Prep time: 25 minutes
Cooking time: 15 minutes
Ingredients
- For the pickled vegetables
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2 tbsp. sugar
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2 tsp salt
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½ cup water
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½ cup rice vinegar
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1 cup carrot, julienned
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1 cup daikon radish, julienned
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1 cup cucumber, julienned
- For the mushrooms
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4 large portobello mushrooms / mushroom “steaks”, sliced
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1 tsp ginger, grated
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4 tbsp. hoisin sauce
- To serve
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4 individual soft baguettes or 2 medium – large, sliced in half
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4 tbsp. mayonnaise
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4 tsp Sriracha
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4 spring onions, finely sliced
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1 jalapeño, thinly sliced
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fresh coriander
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lime wedges
- Extras
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Neutral oil
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Salt and pepper, to taste
Method
- For the pickled vegetables
- Place the julienned (slicing the vegetables in thin strips) vegetables in a large jar.
- Combine the sugar, salt, water and rice vinegar in a small saucepan.
- Bring to a simmer and stir until the sugar and salt have dissolved.
- Pour the pickling liquid over the vegetables.
- Press down to keep the vegetables in the liquid.
- Seal and place in the fridge until serving.
- For the mushrooms
- Heat a drizzle of neutral oil in a large frying pan.
- Add in the mushrooms and cook on high heat until just golden brown and tender.
- Add in the ginger and hoisin and toss to coat.
- Season with a little salt and pepper.
- To build the sandwiches
- Slice the baguettes lengthways, slicing from the top down.
- Spread them with mayonnaise and Sriracha.
- Drain veg from their pickling liquid.
- Fill with pickled vegetables and mushrooms, layering as you go so every bite has both.
- Scatter with spring onions, jalapeños and fresh coriander.
- Serve with a squeeze of fresh lime and enjoy!