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Description
Indulge in this Southeast Asian-inspired banh mi sandwich, featuring a luxurious mushroom coconut pâté, pickled vegetables, and fresh herbs.Ingredients
Pickled Vegetables
- 2 oz. red onion, very thinly sliced
- 3 oz. carrot, julienne
- 3 oz. daikon, julienne
- 1 tsp. salt
- 4 oz. white vinegar
- 4 oz. water
- 3 Tbsp. sugar
Mushroom Pâte
- 1 Tbsp. vegetable oil
- 8 oz. Monterey Mushrooms®, sliced (Whites or Baby Bellas)*
- 1 oz. shallot, roughly chopped
- 2 Tbsp. ginger, roughly chopped
- 2 cloves garlic, roughly chopped
- 1 cup coconut milk
- 1 Tbsp. fish sauce (or soy sauce)
- 1 tsp. white pepper
Mushroom Glaze
- 2 cloves garlic, finely minced
- 1⁄2 shallot, finely minced
- 1 Tbsp. ginger, finely minced
- 1 Tbsp. lemongrass, finely minced
- 1⁄4 Thai bird eye chili, split
- 1⁄4 cup palm sugar (or brown sugar)
- 2 Tbsp. soy sauce
- 2 Tbsp. water
- 1 Tbsp. sesame oil
- 1 Tbsp. lime juice
- Fish sauce to taste (optional)
- 8 oz. Monterey® King Trumpet Mushrooms
- 8 oz. Monterey® Maitake Mushrooms
- Vegetable oil spray as needed
Assembly Ingredients
- 6 Banh Mi buns (or baguette)
- 6 Tbsp. mayonnaise (or vegan mayonnaise)
- 1⁄2 cup mint leaves
- 1⁄2 cup cilantro leaves
- 1 jalapeño, thinly sliced
- 1⁄2 cucumber, thinly sliced
*Selecting Monterey Mushrooms® Sliced Baby Bella "High Vitamin D" Mushrooms will provide you with 400 IU's of vitamin D per 3 oz serving, which is 50% of the Daily Value as recommended by the FDA.
Instructions
- For pickled vegetables: Place red onion, carrots, and daikon in colander. Massage the salt into vegetables and set over bowl to drain. Leave for 15 minutes. Boil vinegar, water, and sugar.
- Squeeze excess liquid out of vegetables and transfer to bowl. Pour vinegar mixture over vegetables. Set aside for 1 hour. This can be made several days to a week in advance.
- For mushroom pâte: In non-stick pan, heat vegetable oil. Add mushrooms and sauté until deep brown color. Add shallots, ginger, and garlic, and continue to cook until aromatic.
- Add coconut milk. Over high heat, boil until liquid has reduced by half and mushrooms are coated in thick creamy gravy. Season to taste with fish sauce (or soy sauce) and white pepper.
- Puree mushroom coconut mixture until smooth. Cool to room temperature, cover with plastic, and refrigerate until ready to use.
- For mushroom glaze: Place all ingredients for glaze in small pot. Boil and cook for 5 minutes. Remove from heat and reserve.
- For roasted mushrooms: Heat oven to 425°F, with fan on high. Line a sheet pan with foil and spray with vegetable oil.
- Slice King Trumpet Mushrooms lengthwise and tear Maitake Mushrooms into chunks. Place on sheet pan and spray mushrooms with oil.
- Roast for 10 minutes. Remove from oven and brush liberally with glaze. Return to oven for an additional 15 minutes, brushing several times with glaze until mushrooms are tender and sauce is nicely caramelized.
- To assemble Banh Mi: Place Banh Mi buns in hot oven for 4 - 5 minutes to crisp.
- Split buns and spread the mushroom pate on one half of bun and mayonnaise on other half.
- Stuff with roasted mushrooms, pickled vegetables, herbs, jalapeño slices, and cucumber. Serve immediately.
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