Portobello Mushroom Banh Mi with Sriracha Mayonnaise

Juicy portobello mushrooms and crispy baguettes come together in this vegetarian spin on the Vietnamese classic bánh mì.

Mushroom Marinade:
500g portobello mushrooms, stalks trimmed
4 tbs soy sauce
1½ tbs honey
1 tsp ginger, grated
1½ 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 Huy Fong – Sriracha Hot Chili Sauce (Net Wt. 17 Oz.) – 3 Pack

To Assemble:
1 baguette, cut into fourths and split lengthwise
2 cups coriander (cilantro) leaves
1 large cucumber, finely sliced

View the full recipe at Delicious Everyday →