When we discovered how to ‘pull’ shiitake mushrooms, it felt like we’d stumbled on one of the best kept secrets in vegan food.
Now we use them all the time to create burgers, warps and this awesome vegan banh mi recipe.
Combined with hoisin sauce, it takes this pulled mushroom to the next level.
This delicious and easy Vietnamese recipe is fresh, it’s spicy and it’s a whole lot of fun.
The trick is finding shiitake mushrooms with big thick stalks, which you can shred apart with your fingers.
And if you love this, then you’ll totally love our debut 5-ingredient cookbook So Vegan in 5, which is out right now.
Thanks!
Roxy & Ben
Pulled Mushroom Banh Mi
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Ingredients
- 150g (5.3oz) carrot
- 150g (5.3oz) cucumber
- 1 tbsp sugar
- 500g (17.6oz) shiitake mushrooms
- 4 garlic cloves
- 3 tbsp hoisin sauce
- 2 tbsp soy sauce
- 1 baguette
- 6 tbsp vegan mayo
- 2 tbsp Sriracha sauce
- large handful of coriander
- 1 fresh red chilli
- 4 radishes
- 1 lime
The cupboard essentials:
- salt
- pepper
- apple cider vinegar
- olive oil
Instructions
- Preheat the oven to 180°C / 356°F fan-assisted.
- Peel the carrot. Then slice the carrot and cucumber thinly into match stick-sized pieces and transfer to a bowl along with the sugar, 2 tbsp of apple cider vinegar and a pinch of salt. Stir with your hands to combine, then set to one side and leave to pickle for at least 45 minutes.
- Use your hands to remove the caps from the mushrooms and finely slice them. Then use your fingers to shred the stalks. Transfer all the mushroom to a baking tray, season with salt and pepper, and drizzle with a splash of olive oil. Mix well with your hands, then bake for 20 mins.
- Peel and finely slice the garlic, then add to the baking tray with the mushroom, along with the hoisin sauce and soy sauce. Use a spoon to combine all the ingredients. Bake in the oven for a further 20 minutes or until the mushrooms are cooked through and most of the moisture has evaporated.
- Meanwhile, prepare the other ingredients. Cut the baguette into quarters and slice each quarter open. Pick the leaves off the coriander stalks and finely slice the red chilli and radishes. Note: remove the seeds from the chilli if you want to dial down the heat.
- Prepare the Sriracha mayo by combining the mayo and Sriracha sauce together in a small bowl.
- Build the banh mi by spreading a heaped tablespoon of the Sriracha mayo on the inside of each baguette, then add a handful of the pickled veg to each, followed by a generous helping of pulled hoisin mushroom, some slices of radish, a small handful of coriander leaves and some chilli slices. Finish with a squeeze of lime juice. Delicious!
7 comments
This recipe is awesome! Will definitely be making this again. So good, thank you!
Hey Clare, so chuffed you like the recipe 🙂 XXX
Hi! This recipe looks sooooo good and I really want to try it! However, shiitake mushrooms are a bit expensive here (Netherlands), so 500 grams would easily make this a pricy meal! Would it be possible to use some kind of other mushrooms instead? Perhaps oyster mushroom?
Thanks!
Hey Gudrun, you can experiment with other types of mushrooms. They probably won’t ‘shred’ but I’m sure that they will still taste good 🙂 Let us know how you get on. Roxy x
I tried it with a different kind of mushroom. Sadly I cannot seem to find its english name. But it is the most common mushroom here in Denmark. And it was really good.
Hey Anne, ah great to hear the recipe worked with another type of mushroom! 🙂 Best, Roxy
Hi, I used regular button mushrooms cut fine and did not roast them in the oven just cooked then down in my cast iron pan, the sandwich turned out really great and my husband loved it!