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–+ servings

Banh Mi Mushroom

Serving Size: 10

Recipe by: An Le

Cook Times

Active Prep30
Hands-On Cook5
Hands-Off Cook10
Passive30
Total Time1 hour 15 minutes
Recipe Serving Size10

Cooking Tools Required

Cutting board, Sharp Knives

Ingredients

  • 1 loaf baguette
  • 10 tablespoon Braggs Aminos 1 for each banh mi
  • 2 jalapeno pepper
  • 2 carrot shredded
  • 1 daikon shredded
  • 1 1/2 cup white vinegar
  • 1/2 cup granulated sugar
  • 1 bunch fresh cilantro
  • 1 English cucumber sliced vertically, about 4-inch slices
  • 8 cups oyster mushroom sauteed
  • 1 cup mayonnaise

Instructions

  • Shred the carrots and daikon and marinate in sugar and vinegar
  • Slice jalapenos thin and soak in water to dilute spiciness
  • chop cilantro
  • cut cucumbers into 3 inch wedges, 1/4 inch thick
  • Heat oil and saute mushrooms
  • Cut baguette horizontally down the middle and open face it
  • slather on the mayo on one side and spoon on braggs aminos on the other
  • Place prepped ingredients evenly across on one loaf and close sandwich
  • Cut into 4 inch sandwiches

Nutrition

Calories: 315kcal | Carbohydrates: 31g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 1285mg | Potassium: 492mg | Fiber: 3g | Sugar: 13g | Vitamin A: 2201IU | Vitamin C: 13mg | Calcium: 44mg | Iron: 2mg