Portobello Mushroom Banh Mi with Sriracha Mayonnaise {vegetarian}

Ingredients

• MUSHROOM MARINADE:
• 500 g portobello mushrooms (stalks trimmed)
• 4 tbs soy sauce, gluten-free variety if needed
• 1 1/2 tbs honey
• 1 tsp ginger (grated)
• 1 1/2 tsp lemongrass (white part only, grated)
• 2 tbs olive oil
• PICKLED CARROTS:
• 1 cup rice wine vinegar
• 1/2 cup caster sugar
• 2 carrots (julienned)
• SRIRACHA MAYONNAISE:
• Mayonnaise recipe here
• 2 tsp Sriracha Hot Chili Sauce (Net Wt. 17 Oz.)
• TO ASSEMBLE:
• 1 baguette (cut into fourths and split lengthwise)
• 2 cups coriander (cilantro) (cilantro)
• 1 large cucumber (finely sliced)

Instructions

1. 1

   Place the soy, honey, ginger and lemongrass in a large bowl and whisk to combine. Cut the mushrooms into 2.5cm (1 inch) slices and place in the bowl with the marinade and toss well to combine. Refrigerate for at least 1 hour.

2. 2

   While the mushrooms are marinating make the pickled carrots. Place the rice wine vinegar and sugar in a saucepan and place over a medium low heat. Stir until the sugar is dissolved. Leave to cool for a few minutes before pouring over the carrots.

3. 3

   To make the sriracha mayonnaise combine the mayonnaise and the srirache and whisk to combine.

4. 4

   Place a large frying pan over a medium high heat. Add half the olive oil and half the mushrooms and cook for 2 to 3 minutes before flipping the mushrooms over and cook for a further 2 minutes. Repeat with the remaining mushrooms.

5. 5

   To assemble the banh mi slather the baguettes with the srirache mayonnaise and top with the mushrooms, cucumber, pickled carrots and coriander (cilantro) leaves.