Portobello Mushroom Banh Mi are ultra-flavorful, Vietnamese-inspired vegetarian sandwiches that everyone will love! Top them with spicy mayo, quick-pickled veggies, and a heap of cilantro.
Let me just begin by saying that these banh mi are one of Kyle’s favorite recipes here on the blog. That’s a glowing review for a sandwich made of mushrooms, especially because he’s wildly carnivorous and prefers to eat meat 99% of the time.
Side note: wouldn’t it be wild (but also great) if I made a Kyle’s Favorites section? It would serve as the perfect destination for anyone whose family and friends would rather lay in traffic than eat their vegetables. (Kyle isn’t that dramatic about it, but I’ve met people who are.) If you’re the sole vegetable proponent in your household, let me know if you feel me on this. I’ll kickstart the Kyle’s Favorites section just 4 u.
Now, on to these sandwiches.
Let’s talk about what makes them delicious enough to please a staunch meat-lover. First things first, the mushrooms are marinated AND cooked in this ridiculously good soy-vinegar-lime-garlic-ginger concoction. Even a shroom hater will be into this, guaranteed.
Second, they’re a gorgeous rainbow of summer colors and I feel like I’m being healthy every time I eat them even though I’m really eating a sandwich.
Third, these toppings are where it’s at. Spicy mayo? Check. A big ol’ handful of crisp, herbaceous cilantro? Double check. Pickled veggies? CHECK CHECK CHECK. Even if you’ve never pickled a damn thing in your life, I have faith that you can handle this. Chuck ’em in a jar, pour over some vinegar, sugar, and salt, and then stick ’em in the fridge until you’re ready to eat. DAS IT.
All that, stacked up on a chewy baguette, sounds like an ideal summer meal to me.
More killer mushroom recipes:
Balsamic-Marinated Portobello Mushroom Pizzas
Mushroom, Caramelized Onion, and Goat Cheese Galette
Mushroom Wellington
IF YOU MAKE THIS PORTOBELLO MUSHROOM BANH MI, DON’T FORGET TO SNAP A PHOTO AND TAG ME IN IT ON INSTAGRAM @FEELINWHISKY! I LOVE SEEING WHAT YOU DO WITH MY RECIPES!
PrintPortobello Mushroom Banh Mi
Portobello Mushroom Banh Mi are ultra-flavorful, Vietnamese-inspired vegetarian sandwiches that everyone will love! Top them with spicy mayo, quick-pickled veggies, and a heap of cilantro.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Main Course
Ingredients
For the mushrooms:
- 4 large portobello mushrooms, (halved lengthwise and sliced into 1/4-inch planks)
- 1/4 cup + 2 tablespoons soy sauce or tamari
- 3 tablespoon olive oil, (divided)
- 1 tablespoon maple syrup
- 1 tablespoon lime juice, (from about 1 lime)
- 3 cloves garlic, (minced)
- 2-inch piece ginger, (grated)
- Pinch red pepper flakes
- 1 small yellow onion, (thinly sliced)
For the pickled vegetables:
- 1 medium cucumber, (thinly sliced)
- 1 large carrot, (cut into matchsticks)
- 6 small radishes, (thinly sliced)
- 1 small jalapeño, (thinly sliced (optional))
- 1/4 cup rice vinegar
- 1/4 cup white wine vinegar
- 1/2 teaspoon maple syrup
- 1/2 teaspoon kosher salt
For the spicy mayo:
- 3/4 cup mayonnaise
- 2 tablespoons sambal oelek or sriracha
For serving:
- French baguette, (cut into 4 pieces, each halved lengthwise)
- Lots of fresh cilantro
Instructions
- Marinate the mushrooms: Place sliced mushrooms in a shallow dish or resealable bag. In a measuring cup, whisk together the soy sauce, 2 Tbsp olive oil, maple syrup, lime juice, garlic, ginger, and red pepper flakes. Pour the marinade over the mushrooms and toss to coat evenly. Place in the fridge to marinate for 30 minutes, giving them a toss halfway.
- Make the pickled vegetables: Place all the pickled vegetable ingredients in a large jar. Shake together and set in the fridge to pickle while the mushrooms marinate.
- Cook the mushrooms: Heat remaining 1 Tbsp olive oil in a large skillet over medium-high heat. Add sliced onion and a small pinch of salt, and sauté for 3-5 minutes, or until beginning to turn translucent. Add the mushrooms and marinade to the pan and increase heat to high. Cook, stirring occasionally, for about 15 minutes, or until the mushrooms are tender and the liquid has completely reduced.
- Make the spicy mayo: While the mushrooms are cooking, stir together the spicy mayo and set aside.
- Assemble: Spread a thin layer of spicy mayo on both sides of the sandwich. Add a generous heap of mushrooms, followed by plenty of pickled vegetables and a handful of cilantro. Close up the sandwich and enjoy!
