Lifestyle
Meatless Monday – Mushroom Bánh Mì
Sandwiches, don’t you just love them? Crusty on the outside and stuffed with mushrooms and pickled veggies on the inside, this Vietnamese-inspired sandwich requires little effort and makes a satisfying light dinner.
Serves 4
You’ll need: For the pickled vegetables – 2 Tbsp sugar; 2 tsp salt; ½ cup water; ½ cup rice vinegar; 1 cup carrot, julienned; 1 cup daikon radish, julienned; 1 cup cucumber, julienned
For the mushrooms – 4 large portobello mushrooms / mushroom “steaks”, sliced; 1 tsp ginger, grated; 4 Tbsp hoisin sauce
To serve – 4 individual soft baguettes or 2 medium – large, sliced in half; 4 Tbsp mayonnaise; 4 tsp Sriracha; 4 spring onions, finely sliced; 1 jalapeño, thinly sliced; handful fresh coriander; lime wedges; neutral oil; salt and pepper, to taste
How to:
- For the pickled vegetables:
- Place the julienned 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 veggies 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!
* Recipe & image by The South African Mushroom Farmers’ Association.
