Sweet Soy–Glazed Mushroom Banh Mi

with Pickled Veggies, Green Salad, Potato Wedges & Spicy Mayo

Allergens: Eggs, Soy, Wheat, Sesame

Total: 35 min • Prep: 10 min

Servings:
Ingredients

  • Carrot

    3 ounce

  • Rice Wine Vinegar

    5 teaspoon

  • Potatoes

    16 ounce

  • Button Mushrooms

    8 ounce

  • Spicy Mayo

    4 tablespoon

  • Mini Cucumber

    1 unit

  • Sweet Soy Glaze

    4 tablespoon

  • Dijon Mustard

    2 teaspoon

  • Mixed Greens

    2 ounce

  • Demi-Baguette

    2 units

  • Cilantro

    ¼ ounce

Cooking steps
1
  • Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
  • Slice potatoes into ½-inch-thick wedges. Trim, peel, and grate carrot on the largest holes of a box grater; place in a medium microwave-safe bowl. Trim and halve cucumber lengthwise; slice crosswise into ¼-inch-thick half-moons. Roughly chop cilantro, including tender stems. Trim and slice mushrooms into ½-inch-thick pieces (skip if your mushrooms are pre-sliced!). 
Ingredient Quantities

  • Carrot

    3 ounce

  • Potatoes

    16 ounce

  • Cilantro

    ¼ ounce

2
  • Toss potatoes on a baking sheet with a large drizzle of oil, salt, and pepper.
  • Roast on top rack until golden brown and tender, 20-25 minutes.
Ingredient Quantities

  • Potatoes

    16 ounce

3
  • While potatoes roast, to bowl with carrot, add cucumber, vinegar, ½ tsp sugar, and a pinch of salt (1 tsp sugar and a big pinch of salt for 4 servings). Microwave until sugar has dissolved, 30 seconds.
  • Stir in cilantro. Set aside to pickle, stirring occasionally, until ready to use in Step 5.
Ingredient Quantities

  • Carrot

    3 ounce

  • Potatoes

    16 ounce

  • Cilantro

    ¼ ounce

4
  • Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes.
  • Turn off heat; stir in sweet soy glaze until mushrooms are coated. Transfer to a second medium bowl.
  • Meanwhile, halve and toast baguettes.
Ingredient Quantities

  • Sweet Soy Glaze

    4 tablespoon

5
  • Drain veggie pickling liquid into a small bowl. Add mustard and a drizzle of oil; whisk to combine. Season with salt and pepper.
  • Spread cut sides of baguettes with as much spicy mayo as you like. Fill with mushrooms and about half the pickled veggies.
Ingredient Quantities

  • Spicy Mayo

    4 tablespoon

6
  • In a third medium bowl, combine mixed greens, remaining pickled veggies, and as much dressing as you like; toss to combine.
  • Divide banh mi, potatoes, and salad between plates. Serve with any remaining spicy mayo on the side for dipping.
Ingredient Quantities

  • Potatoes

    16 ounce

  • Spicy Mayo

    4 tablespoon

  • Mixed Greens

    2 ounce