Serves 4
Ingredients:
For the pickled vegetables:
- 2 Tbsp sugar
- 2 tsp salt
- ½ cup / 125 ml water
- ½ cup / 125 ml rice vinegar
- 1 cup carrot, julienned
- 1 cup daikon radish, julienned
- 1 cup cucumber, julienned
For the mushrooms:
- 4 large portobello mushrooms / mushroom “steaks”, sliced
- 1 tsp ginger, grated
- 4 Tbsp hoisin sauce
To serve:
- 4 individual soft baguettes or 2 medium – large, sliced in half
- 4 Tbsp mayonnaise
- 4 tsp Sriracha
- 4 spring onions, finely sliced
- 1 jalapeño, thinly sliced
- Handful fresh coriander
- Lime wedges
- Neutral oil
- Salt and pepper, to taste
Method:
For the pickled vegetables:
- Place the julienned vegetables in a large jar.
- Combine the sugar, salt, water and rice vinegar in a small saucepan.
- Bring to a simmer and stir until the sugar and salt have dissolved.
- Pour the pickling liquid over the vegetables.
- Press down to keep the vegetables in the liquid.
- Seal and place in the fridge until serving.
For the mushrooms:
- Heat a drizzle of netral oil in a large frying pan.
- Add in the mushrooms and cook on high heat until just golden brown and tender.
- Add in the ginger and hoisin and toss to coat.
- Season with a little salt and pepper.
To build the sandwiches:
- Slice the baguettes lengthways, slicing from the top down.
- Spread them with mayonnaise and Sriracha.
- Drain veg from their pickling liquid.
- Fill with pickled vegetables and mushrooms, layering as you go so every bite has both.
- Scatter with spring onions, jalapeños and fresh coriander.
- Serve with a squeeze of fresh lime and enjoy!
