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    Oh My Veggies » Vegetarian Recipes » Vegetarian Main Dishes

    Portobello Mushroom Banh Mi with Sriracha Mayonnaise {vegetarian}

    Published: Dec 3, 2014 · by Nicole · Updated: Aug 22, 2023 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Juicy portobello mushrooms and crispy baguettes come together in this vegetarian spin on the Vietnamese classic banh mì.

    Portobello Mushroom Banh Mi with Sriracha Mayonnaise | deliciouseveryday.com

    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.

    While traditional bánh mì recipes use meat I've used big juicy portobello mushrooms that have been marinated in soy, honey, ginger and lemongrass to make vegetarian banh mi.

    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.

    Portobello Mushroom Banh Mi with Sriracha Mayonnaise | deliciouseveryday.com

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    Recipe

    Portobello Mushroom Banh Mi with Sriracha Mayonnaise {vegetarian}

    A delicious vegetarian spin on the Vietnamese classic
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 15 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 25 minutes minutes
    Course: Main Course, Snack
    Cuisine: vegetarian, Vietnamese
    Keyword: Banh Mi recipe, Delicious Everyday, Portobello mushroom, Portobello Mushroom Banh Mi with Sriracha Mayonnaise
    Servings: 4 servings
    Calories: 426kcal
    Author: Oh My Veggies

    Ingredients

    • 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
    US Customary - Metric

    Instructions

    • 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.

    Notes

    If you don't have sriracha you can use your favourite chili or sweet chili sauce.

    Nutrition

    Calories: 426kcalCarbohydrates: 73gProtein: 10gFat: 9gSaturated Fat: 1gSodium: 1491mgPotassium: 803mgFiber: 5gSugar: 37gVitamin A: 5690IUVitamin C: 8.2mgCalcium: 86mgIron: 3.1mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!

    Juicy portobello mushrooms and crispy baguettes come together in this vegetarian spin on the Vietnamese classic banh mì.

    Disclosure
    This post was sponsored by Australian Mushroom Growers Association. 

    « Italian-Style Spaghetti Squash Fritters
    This Week's Meatless Meal Plan | 12.08.14 »

    Delicious Everyday, Vegetarian Main Dishes, Vegetarian Recipes DE, mushrooms

    Reader Interactions

    Comments

    1. Rosa says

      November 30, -0001 at 12:00 am

      A great idea! Really scrumptious looking.Cheers,Rosa

      Reply
    2. Sarah @ Bonjoursucre says

      November 30, -0001 at 12:00 am

      Yum! That looks so good - thanks for sharing.

      Reply
      • Jennifer says

        November 30, -0001 at 12:00 am

        You're welcome Sarah. 🙂 I hope you enjoy it.

        Reply
    3. Bec says

      November 30, -0001 at 12:00 am

      I am so glad you've shared this recipe! I always watch my friends eat pork rolls and I'm so jealous I can't have them (veggie!) I am SO making these, thanks for sharing! Bec x

      Reply
      • Jennifer says

        November 30, -0001 at 12:00 am

        I hope you enjoy them Bec 😀 They'd also be great with some tofu (if that's your thing) or chickpea tofu (which in my opinion is fantastic and so much better than regular tofu). I've got a recipe for chickpea tofu if you are interested.

        Reply
    4. Laura (Tutti Dolci) says

      November 30, -0001 at 12:00 am

      I love portobello mushrooms, what a creative and delicious sandwich!

      Reply
    5. Sonia @ Natural New Age Mum says

      November 30, -0001 at 12:00 am

      They look so amazing - something I have never thought of putting together! 🙂

      Reply
    6. Kate says

      November 30, -0001 at 12:00 am

      I made these tonight and the marinated mushrooms & sriracha mayo just make the sandwich! So yummy!

      Reply
      • Nicole @ Delicious Everyday says

        November 30, -0001 at 12:00 am

        Thanks for sharing Kate! I'm so glad you enjoyed them! 🙂

        Reply
    5 from 1 vote (1 rating without comment)

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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