Pulled Mushroom Banh Mi

Instructions

1. Preheat the oven to 180°C / 356°F fan-assisted.
2. 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.
3. 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.
4. 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.
5. 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.
6. Prepare the Sriracha mayo by combining the mayo and Sriracha sauce together in a small bowl.
7. 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!