About the Recipe
This Portobello Bánh Mì Bao offers a delicious twist on the classic sandwich, featuring Portobello mushrooms in a soft bao bun. Topped with tangy pickled veggies, fresh jalapeño, and spicy mayo, it's a flavorful treat! Part of the Coolfood series, this recipe is perfect for those craving a sustainable and satisfying meal. Whether you're a longtime fan of Bánh Mì or trying it for the first time, this Portobello version will surely become a new favorite!
Ingredients
For the pickled carrot & daikon
2 1/4 tsp. white vinegar
3/4 tsp. granulated sugar
1 oz. fresh carrot, shredded
1 oz. fresh daikon, shredded
For the portobello:
2 large portobello mushrooms, cleaned and sliced
1 Tbs. vegetable oil
1/2 Tbs. sesame oil
1/2 tsp. kosher salt
1/2 tsp. black pepper
For the Portobello Bánh Mì Bao
4 Bao buns, steamed
4 oz. cooked portobello
1/4 cup mayo
1 Tbs. sriracha
2 oz. pickled carrot & daikon
1/2 jalapeno, thinly sliced
Preparation
For the pickled carrot & daikon:
Step 1
Combine vinegar and sugar, whisking until blended.
Step 2
Add in your shredded carrot and daikon. Toss to coat.
Step 3
Let stand for at least 2 hours, max overnight.
Step 4
Drain and keep chilled for your Bao!
For the Portobello:
Step 1
Preheat oven to 350 F.
Step 2
Combine all ingredients, tossing to coat.
Step 3
Place the mushrooms in a single layer on a baking sheet.
Step 4
Bake for 12 to 15 minutes, until tender and lightly browned.
Step 5
Cover and keep warm for your bao.
For the Portobello Bánh Mì Bao:
Step 1
Prepare your Bao buns according to package. Set aside.
Step 2
It's time to assemble your boa. Open the bun and layer the following:
1 Tbs. Sriracha mayo
1 oz. Portobello mushrooms
1/2 oz. pickled carrot & daikon
3 slices of jalapeno
Step 3
All that's left to do is enjoy!