Vegetarian Bánh Mì
Baguette with Oyster Mushrooms, Hoisin-Peanut Sauce, Cucumber and Carrots
Servings: 2
Adjust servings here:
Equipment
- Oven tray
- Mixing bowl
Ingredients
OYSTER MUSHROOMS
- 200 grams oyster mushrooms
- 2 tbsp olive oil*
- 1/2 tsp smoked paprika powder
- 1/2 tsp cumin
- salt
- mixed pepper
DRESSING
- 2 tbsp hoisin sauce
- 1 tbsp peanut butter
- 1 tbsp rice vinegar or use apple cider vinegar
OTHER
- 2 baguette
- 1 carrot
- 1/4 cucumber
- a few mint leaves
- a few coriander aka cilantro
Instructions
MUSHROOMS
- Pre-heat the oven to 175 C (350F).
- Clean the mushrooms, remove the dirt with a brush. Tear the mushrooms in small strips and add to a bowl. You can use your hands to tear the mushrooms, or shred them with a fork.
- Use a mixing bow. Add olive oil, smoked paprika powder, cumin, salt and mixed pepper. Mix with a fork, then add the mushrooms and mix it all together. Let the mushrooms marinate for 5-10 minutes.
- Line an oven tray with baking paper. Spread the marinated mushrooms over the tray. Make sure they aren't layered on top of each other. Add the mushroom to the oven for 25-30 minutes or until the edges turn dark brown.
OTHER
- Sprinkle a little water over the non-baked baguettes and place them in the oven. Check the packaging for baking time.
- Mix in a bowl the hoisin sauce, peanut butter, and rice vinegar until it is all combined.
- Cut the carrot into thin sticks and slice the cucumber diagonally into thin slices.
ASSEMBLING
- Slice with a bread knife the baguettes lengthwise.
- Spread the hoisin-peanut sauce on both sides.
- Add a layer with cucumber slices, add the carrot sticks to the other side and add the oyster mushrooms to the center.
- Add a few coriander and mint leaves between the mushrooms.
Notes
*Add a bit more olive oil if the mushrooms appear too dry.
OPTIONAL: Serve with the "hot as hell" sauce or a few slices of chili pepper.