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Vegan Mushroom Bahn Mi
Created by AndrewM, Saturday, 14 February 2015


Too many food truck shows... Sweet, sour, salty, bitter, umami, and heat!

  • 4 Vietnamese baguette (1 French baguette cut in 4, 4 Mexican bolillo)
  • 2 C. thinly sliced fresh shiitake caps
  • 2 C. chopped fresh maitake
  • 2 T. vegetable oil
  • 2 T. soy sauce
  • 2 T. honey
  • 2 T. sake
  • 1 T. fresh grated ginger
  • 2 T. shallot, minced
  • 1/2 t. sesame oil
  • 1/2 C. English cucumber, julienned
  • 1/2 C. carrot, julienned
  • 1/2 C. daikon radish, julienned
  • 1/4 C. red onion, sliced thin
  • 1/3 C. rice vinegar
  • 1/4 C. sugar
  • 1/2 t. sea salt
  • 1/2 C. vegan mayo (not Miracle Whip)
  • 2 T. Sriracha
  • 2 T. fresh lime juice
  • 1 medium clove garlic, pressed
  • Cilantro
  • Thai basil leaves
  • Thin fresh Jalapeno or Serrano slices
  1. Combine rice vinegar, sugar and salt.
  2. Toss with the sliced vegetables and marinate 1-2 hours, tossing several times.
  3. Blend together the Sriracha, mayo, lime juice and garlic.
  4. Blend together the soy sauce, honey, sake, ginger, shallot and sesame oil.
  5. Thoroughly drain the pickled vegetables in a strainer, then blot dry with a clean towel.
  6. Stir-fry the mushrooms with vegetable oil in a large non-stick skillet until lightly browned.
  7. Add the soy sauce blend and cook another couple of minutes until dry. Let cool.
  8. Cut the baguette in half.
  9. Slather one or both sides with Sriracha mayo.
  10. Spoon on warm mushrooms.
  11. Top with pickled vegetables, then herbs and chili slices.
Additional Tips

Dried maitake can be rehydrated and used, but dried shiitake will be too strong.

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