Grilled Golden Oyster Mushroom Banh Mi

One bite of these Vietnamese-inspired, vegan sandwiches and you’ll wish you doubled the recipe! The marinated, grilled Golden Oyster mushrooms take on an incredible texture and smokey char. Pile up the homemade pickled vegetables, spicy mayo, cilantro, and mushrooms to a fresh baguette for a very tasty treat.

Servings: 6, 6” sandwiches (plus, 1 quart of pickles)
Prep Time: 1 hour 15 minutes
Cook Time: 15 minutes

Ingredients

Pickled Carrots and Daikon:

• 1 cup very hot water

• ¼ cup sugar

• 1 tablespoon kosher salt

• 1 cup white vinegar

• 8 ounces carrots, matchstick sliced

• 8 ounces daikon radish, matchstick sliced

• 2 garlic cloves, crushed, to taste

• 1 tablespoon chili flakes (optional, for a spicy pickle)

Grilled Golden Oyster Mushrooms

• 1 pound RI Mushroom Co. Golden Oyster mushrooms, broken into large pieces

• 2 tablespoons grated garlic, grated (4-6 cloves)

• 1 tablespoon ginger, grated (1-inch piece)

• ¼ cup brown sugar

• ¼ cup soy sauce

• 2 tablespoons vegetable oil

• 1 tablespoon Sriracha (or another fermented hot sauce)

• 1 tablespoon white vinegar

• Non-stick grill spray

Sandwich Garnishes

• 1 cup vegan mayonnaise

• 1 tablespoon Sriracha (or another fermented hot sauce)

• 1 tablespoon freshly squeezed lime juice

• 1 each cucumber, cut into matchsticks

• 3, 12” baguette rolls, sliced

• ⅔ cup cilantro leaves and tender stems

Directions

1. In a quart-sized glass jar with a tight-fitting lid, combine hot water, sugar, and kosher salt. Cover, and shake well until everything is dissolved. Add the vinegar along with crushed garlic and chili flakes.

2. Slice carrots and daikon radish into julienne or small matchsticks. Add the vegetables to the brine, fitting as much as possible into the jar. Ensure everything is submerged, adding a splash of water if needed. Brine pickles in the fridge at least 4 hours before using. They will last for weeks in the fridge!

3. Prepare RI Mushroom Co. Golden Oyster mushrooms by slicing them into large 2-ounce pieces. In a gallon-sized bag, combine grated garlic, grated ginger, brown sugar, soy sauce, vegetable oil, Sriracha, and white vinegar. Mix well to combine.

4. Place Golden Oyster mushroom pieces in the bag, close the bag with plenty of air, and shake well to evenly coat mushrooms. The mushrooms should shrink immediately. Squeeze out as much air as possible before placing in the refrigerator to marinate for at least 1 hour.

5. Meanwhile, in a small bowl, combine vegan mayonnaise, sriracha, and lime juice. Mix to combine, season with salt, if necessary, and set aside. Prepare cucumber and cilantro and set aside.

6. Preheat the grill on high. Once hot, spray grill grates with nonstick spray and use tongs to place the mushroom pieces onto the hot grill. Cook until lightly charred on the edges and soft in the middle, flipping and cooking on the other side, about 3-4 minutes per side. Use any remaining marinade in the bag to glaze the mushrooms as they cook. Place finished mushrooms on a plate and reserve. Carefully toast the baguettes on the hot grill until lightly marked, about 1-2 minutes.

7. Spread some spicy vegan mayo on both sides of the baguette and top with the grilled Golden Oyster mushrooms (tear or slice into smaller pieces to fit on the bread), some drained pickled carrots and daikon, cucumber matchsticks, cilantro, and finally the top of the bread. Slice each sandwich in half to make 6” sandwiches. Enjoy immediately!

   Chef’s Notes:

   • If the Golden Oyster Mushrooms are broken into small pieces already, skewer with small wooden skewers before grilling to prevent falling down the grates. Alternatively, place a cooling rack upside down for a grill surface so they will not fall through.

   • Adjust the level of spice by adding more, or less Sriracha.