Portobello Banh Mi with Quick-Pickled Carrots

This vegetarian banh mi with marinated portobello mushrooms and quick-pickled veg is what #notsaddesklunch dreams are made of.

If you follow me on Instagram (or get my newsletter), you know Rene and I recently relocated from Syracuse back to NYC. Our month-long apartment hunt was brutal, but there was one upside: having dinner at the different restaurants in our soon-to-be neighborhood after each evening’s appointments were finished.

One night, we headed to Bunker, a cool tiki bar-esque space with amazing Vietnamese food. I ordered the mushroom banh mi: a combo of meaty grilled portobellos, crunchy pickled carrots and daikon, thin sheets of cucumber, and tons of grassy cilantro, all piled into a toasted mini baguette with homemade mayo.

Now I’m not big on superlatives, but this was one of the best sandwiches I’ve ever had! Although the ingredients were humble, each element was essential to the harmony of the whole. It had the perfect balance of crunchy, chewy, and creamy textures, and of savory and bright flavors, with a bit of sweetness from the pickled veg.

Naturally, I had to recreate it at home. This vegetarian banh mi with portobello mushrooms comes together quickly (even on weeknights) and is a really fun way to eat a bunch of different vegetables at once. And if you cook the mushrooms and pickle the veg in advance, this banh mi makes the perfect work-from-home lunch!

How to Make This Vegetarian Banh Mi

Start by prepping the carrots, as they will take the longest. Mix up the pickling liquid (vinegar + water), add your thinly sliced carrots, and let them stand at room temp while you prep the other ingredients.

Next, the mushrooms. To clean the portobellos, gently wipe the caps with a damp paper towel (if you wash mushrooms under running water, they will absorb some of the water and become rubbery when cooked). I like to remove the gills (the dark stripy bits on the underside of portobellos) because their texture is a little weird, but if they don’t bother you, leave them.

Then marinate the mushrooms in a mix of soy sauce and garlic for 10 to 15 minutes. This will infuse them with a salty, savory, garlicky flavor, and eliminate the need for salt. The marinating and cooking times of portobellos will vary on their size – thicker mushrooms will need a few more minutes than thin ones.

Finally, sear the mushrooms in a skillet, slice them into strips, and pile them into sandwich rolls with spicy mayo, cucumbers, cilantro, and the quick-pickled carrots.

This vegetarian banh mi calls for a whole half-cup of cilantro – this is not a typo. I like to give herbs as much airtime as anything else – to me, herbs are never just a garnish. If you’re in the cilantro-hater camp, use Thai basil instead.

About the Quick-Pickled Carrots

DIY pickling may sound sophisticated but quick-pickling could not be any easier. You literally just soak the veg of your choice in a vinegar-water solution while you prep the rest of the meal.

You can store leftover quick-pickled carrots (or daikon, radishes, onions, etc.) in their brine in an airtight container in the fridge for up to 10 days. I like to use the leftovers as a garnish on fried brown rice, grain bowls, or other sandwiches.

If you like this portobello banh mi, check out…

• Tempeh Banh Mi with Quick-Pickled Carrots and Onions
• Enoki Mushroom “Carnitas” Tacos
• Tempeh “Bacon” BLT’s with Spicy Mayo
• Vegan Sushi Burritos with Crispy Tofu, Quick-Pickled Onions and Spicy Mayo

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with #TheNewBaguette and @thenewbaguette on Instagram.

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