Mushroom Banh Mi

Mushroom Banh Mi
  • Serves: 4
  • Preparation: 25 minutes
  • Cooks In: 20 minutes
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Ingredients

500 g portobello mushrooms
½ cup peanut oil
3 garlic cloves, crushed
1 lemongrass stalk, finely grated
4 long bread rolls
cup chicken or duck pate (See Tip)
cup Japanese mayonnaise (Kewpie)
½ cup fresh mint and coriander leaves
To serve
thinly sliced fresh birds eye chilli (optional)
Thinly sliced green spring onion
toasted sesame seeds
Sauce
1 tbsp sesame oil
2 tbsp hoisin sauce
1 tbsp honey
Pickled vegetables
2 tbsp rice wine vinegar
1 tbsp white sugar
2 small Lebanese cucumbers, thinly sliced
1 large carrot, peeled, thinly shredded
3 baby radishes, thinly sliced
Salt and pepper, to season

Method

1

Thickly slice the mushrooms, then score cut sides of each slice in a diagonal pattern.

2

Combine oil, garlic and lemongrass in a large bowl. Add mushrooms and season with salt and pepper.

3

To make sauce, combine all ingredients in a separate large bowl. Set aside.

4

To make pickled vegetables, combine vinegar and sugar in a bowl. Add remaining ingredients, season with salt and pepper and toss to coat. Stand 10 minutes, or until vegetables are softened.

5

Preheat a large barbecue flat plate or large frying pan over a high heat. Add mushrooms in two batches. Cook for about 3–4 minutes on each side, or until tender. Remove and add to sauce mixture. Toss gently to coat.

6

To serve, split the rolls down the middle without cutting all the way through. Spread one side with pate and other side with mayonnaise. Fill with pickled vegetables and herbs.

7

Remove the mushrooms from the sauce, allowing excess to drip off, and add to the rolls. Scatter with spring onion, chilli (if using) and sesame seeds. Serve and eat immediately.

Tip - For a vegetarian option, omit pate.

Ingredients

 500 g portobello mushrooms
 ½ cup peanut oil
 3 garlic cloves, crushed
 1 lemongrass stalk, finely grated
 4 long bread rolls
  cup chicken or duck pate (See Tip)
  cup Japanese mayonnaise (Kewpie)
 ½ cup fresh mint and coriander leaves
To serve
 thinly sliced fresh birds eye chilli (optional)
 Thinly sliced green spring onion
 toasted sesame seeds
Sauce
 1 tbsp sesame oil
 2 tbsp hoisin sauce
 1 tbsp honey
Pickled vegetables
 2 tbsp rice wine vinegar
 1 tbsp white sugar
 2 small Lebanese cucumbers, thinly sliced
 1 large carrot, peeled, thinly shredded
 3 baby radishes, thinly sliced
 Salt and pepper, to season

Directions

1

Thickly slice the mushrooms, then score cut sides of each slice in a diagonal pattern.

2

Combine oil, garlic and lemongrass in a large bowl. Add mushrooms and season with salt and pepper.

3

To make sauce, combine all ingredients in a separate large bowl. Set aside.

4

To make pickled vegetables, combine vinegar and sugar in a bowl. Add remaining ingredients, season with salt and pepper and toss to coat. Stand 10 minutes, or until vegetables are softened.

5

Preheat a large barbecue flat plate or large frying pan over a high heat. Add mushrooms in two batches. Cook for about 3–4 minutes on each side, or until tender. Remove and add to sauce mixture. Toss gently to coat.

6

To serve, split the rolls down the middle without cutting all the way through. Spread one side with pate and other side with mayonnaise. Fill with pickled vegetables and herbs.

7

Remove the mushrooms from the sauce, allowing excess to drip off, and add to the rolls. Scatter with spring onion, chilli (if using) and sesame seeds. Serve and eat immediately.

Tip - For a vegetarian option, omit pate.
Mushroom Banh Mi

Tags:

 Asian, Lunch

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