Juicy portobello mushrooms and crispy baguettes come together in this vegetarian spin on the Vietnamese classic banh mì.
My parents have spent the last few months in France, and heading to the boulangerie to purchase freshly baked baguettes has become a daily ritual for them.
After months of hearing tales from my parents of the amazing baguettes they'd been enjoying I started baking my own in earnest.
Things were going well. I'd started to get the shaping the way I wanted it and it started to become a weekend ritual to bake baguettes after a morning trip to the farmers markets.
Then, a couple of weeks ago, I'd resolved to make a batch of baba ganoush before baking my weekly baguettes, when, the interior glass in my new oven exploded, while I was standing next to it, with a loud bang and a shower of glass inside the oven and on the floor outside.
While the oven door and damaged wracks, were thankfully replaced by the manufacturer, I've been a little hesitant to crank the oven up to full force to bake bread since.
Perhaps over the Christmas break I'll give it a get back into the habit. Because as we all know there is nothing quite like freshly baked bread! Especially a good crusty baguette!
A good crusty baguette forms the basis of Bánh mì. Baguettes were introduced into Vietnam during the French colonisation during the 18th century and, by 1954, when French rule ended, the baguette had formed the basis of this amazing fusion of crusty French bread and the fresh bright flavours for which Vietnamese food is famous.
Fried over a high heat, so that the edges caramelise slightly, and topped with cucumber, pickled carrot and coriander (cilantro) leaves and a sriracha mayonnaise these portobello mushroom bánh mì can be enjoyed for lunch or a light dinner.
Mini baguettes would also make fabulous baby mushroom bánh mì which can be served with cocktails.
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- MUSHROOM MARINADE:
- 500 g portobello mushrooms stalks trimmed
- 4 tbs soy sauce, gluten-free variety if needed
- 1 ½ tbs honey
- 1 tsp ginger grated
- 1 ½ tsp lemongrass white part only, grated
- 2 tbs olive oil
- PICKLED CARROTS:
- 1 cup rice wine vinegar
- ½ cup caster sugar
- 2 carrots julienned
- SRIRACHA MAYONNAISE:
- Mayonnaise recipe here
- 2 tsp Sriracha Hot Chili Sauce Net Wt. 17 Oz.
- TO ASSEMBLE:
- 1 baguette cut into fourths and split lengthwise
- 2 cups coriander (cilantro) cilantro
- 1 large cucumber finely sliced
- Place the soy, honey, ginger and lemongrass in a large bowl and whisk to combine. Cut the mushrooms into 2.5cm (1 inch) slices and place in the bowl with the marinade and toss well to combine. Refrigerate for at least 1 hour.
- While the mushrooms are marinating make the pickled carrots. Place the rice wine vinegar and sugar in a saucepan and place over a medium low heat. Stir until the sugar is dissolved. Leave to cool for a few minutes before pouring over the carrots.
- To make the sriracha mayonnaise combine the mayonnaise and the srirache and whisk to combine.
- Place a large frying pan over a medium high heat. Add half the olive oil and half the mushrooms and cook for 2 to 3 minutes before flipping the mushrooms over and cook for a further 2 minutes. Repeat with the remaining mushrooms.
- To assemble the banh mi slather the baguettes with the srirache mayonnaise and top with the mushrooms, cucumber, pickled carrots and coriander (cilantro) leaves.
This post was sponsored by Australian Mushroom Growers Association.