Pulled Mushroom Banh Mi Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.In a bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, garlic, and ginger.
• STEP 3.Place the mushrooms in a baking dish and pour the marinade over them. Toss to coat the mushrooms evenly.
• STEP 4.Roast the mushrooms in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
• STEP 5.While the mushrooms are roasting, prepare the pickled vegetables by combining carrot, daikon radish, rice vinegar, sugar, and salt in a bowl. Let it sit for at least 15 minutes to allow the flavors to meld.
• STEP 6.To assemble the banh mi, spread sriracha mayo on one side of a split baguette. Layer the roasted mushrooms on top, followed by the pickled vegetables and fresh herbs.
• STEP 7.Serve the Pulled Mushroom Banh Mi immediately, or wrap it tightly in foil and refrigerate for up to 2 days.
• STEP 8.To serve, cut the banh mi into smaller portions and enjoy!

Cooking Tips

• You can use any type of mushrooms for this recipe, such as cremini, shiitake, or oyster mushrooms.
• For a spicier kick, add sliced jalapenos or chili peppers to the banh mi.
• To make the sriracha mayo, simply mix sriracha sauce with mayonnaise to taste.

Storage and Serving

• Leftover Pulled Mushroom Banh Mi can be stored in the refrigerator for up to 2 days.
• To reheat, wrap the banh mi in foil and place it in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through.
• Serve the banh mi with a side of Vietnamese-style iced coffee or a refreshing glass of iced tea.