Portobello Mushroom Banh Mi with Sriracha Mayonnaise {vegetarian}

Name: Portobello Mushroom Banh Mi with Sriracha Mayonnaise {vegetarian}
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: MUSHROOM MARINADE:; 500 g portobello mushrooms; 4 tbs soy sauce, gluten-free variety if needed; 1 ½ tbs honey; 1 tsp ginger; 1 ½ tsp lemongrass; 2 tbs olive oil; PICKLED CARROTS:; 1 cup rice wine vinegar; ½ cup caster sugar; 2 carrots; SRIRACHA MAYONNAISE:; Mayonnaise recipe here; 2 tsp sriracha hot chili sauce; To assemble:; 1 baguette; 2 cups Coriander (cilantro); 1 large cucumber

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
4 servings
Calories
426 kcal
Course
Main Course, Snacks
Cuisine
Vietnamese, Vegetarian

Portobello Mushroom Banh Mi with Sriracha Mayonnaise {vegetarian}

Omar Parker

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A delicious vegetarian spin on the Vietnamese classic

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Ingredients

Servings

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

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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 Information

Show Details

Calories 426kcal (21%) Carbohydrates 73g (24%) Protein 10g (20%) Fat 9g (14%) Saturated Fat 1g (5%) Sodium 1491mg (62%) Potassium 803mg (23%) Fiber 5g (20%) Sugar 37g (74%) Vitamin A 5690IU (114%) Vitamin C 8.2mg (9%) Calcium 86mg (9%) Iron 3.1mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 426 kcal

% Daily Value*

Calories	426kcal	21%
Carbohydrates	73g	24%
Protein	10g	20%
Fat	9g	14%
Saturated Fat	1g	5%
Sodium	1491mg	62%
Potassium	803mg	17%
Fiber	5g	20%
Sugar	37g	74%
Vitamin A	5690IU	114%
Vitamin C	8.2mg	9%
Calcium	86mg	9%
Iron	3.1mg	17%