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    Home » Recipes » Vegetarian Main Dishes

    Portobello Mushroom Banh Mi with Sriracha Mayonnaise {vegetarian}

    Published: Dec 3, 2014 · Updated: Aug 17, 2021 · by Nicole · This post may contain affiliate links.

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    Portobello Mushroom Banh Mi with Sriracha Mayonnaise | deliciouseveryday.com
    Portobello Mushroom Banh Mi with Sriracha Mayonnaise
    Portobello Mushroom Banh Mi with Sriracha Mayonnaise
    Portobello Mushroom Banh Mi with Sriracha Mayonnaise
    Portobello Mushroom Banh Mi with Sriracha Mayonnaise
    Portobello Mushroom Banh Mi with Sriracha Mayonnaise

    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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    Portobello Mushroom Banh Mi with Sriracha Mayonnaise

    Portobello Mushroom Banh Mi with Sriracha Mayonnaise {vegetarian}

    A delicious vegetarian spin on the Vietnamese classic
    5 from 2 votes
    Print Pin Save Saved!
    Course: Main Course, Snack
    Cuisine: vegetarian, Vietnamese
    Keyword: Banh Mi recipe, Portobello mushroom, Portobello Mushroom Banh Mi with Sriracha Mayonnaise
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Calories: 426kcal
    Author: Delicious Everyday
    4 servings

    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 (Estimated)

    Calories: 426kcalCarbohydrates: 73gProtein: 10gFat: 9gSaturated Fat: 1gSodium: 1491mgPotassium: 803mgFiber: 5gSugar: 37gVitamin A: 5690IUVitamin C: 8.2mgCalcium: 86mgIron: 3.1mg
    Shop our Cookbooks!Check out our collection of vegetarian and vegan cookbooks for more tasty meatless recipe ideas.

    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. 

    More Vegetarian Main Dishes

    • Vegan Beet Wellington
    • Vegan Vegetable Wellington
    • Sweet Potato Chickpea Curry
    • Vegan Stuffed Shells

    Reader Interactions

    Comments

    1. Kate says

      July 23, 2015 at 11:44 am

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

      Reply
      • Nicole @ Delicious Everyday says

        July 25, 2015 at 4:15 pm

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

        Reply
    2. Sonia @ Natural New Age Mum says

      December 12, 2014 at 4:48 pm

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

      Reply
    3. Laura (Tutti Dolci) says

      December 06, 2014 at 5:54 am

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

      Reply
    4. Bec says

      December 03, 2014 at 8:34 pm

      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

        December 04, 2014 at 6:35 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
    5. Sarah @ Bonjoursucre says

      December 03, 2014 at 6:40 pm

      Yum! That looks so good - thanks for sharing.

      Reply
      • Jennifer says

        December 04, 2014 at 6:33 am

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

        Reply
    6. Rosa says

      December 03, 2014 at 5:41 pm

      A great idea! Really scrumptious looking.

      Cheers,

      Rosa

      Reply

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    Nicole - Vegetarian Food Blogger

    Nicole is a 25+ year vegetarian, and author of a vegan cookbook. She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog.  About Nicole

    the one pot vegan cookbook, by nicole malik
    5 day vegetarian challenge

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