Mushroom Banh Mi | Recipe Cart | Recipe Cart

Ingredients

• 1 cup water, divided
• 1 tablespoon granulated sugar
• 2 teaspoons fine salt
• 1 cup rice vinegar
• 6 ounces carrot, cut into thin matchsticks or coarsely grated
• 6 ounces daikon radish, cut into thin matchsticks or coarsely grated
• 1/2 ounce dried shiitake mushrooms (optional)
• 1 tablespoon toasted sesame oil
• 8 ounces cremini mushrooms, sliced
• 1 medium shallot (2 ounces), minced (may substitute 1/2 cup minced red onion)
• 2 tablespoons fermented beans, bean paste or beans in chile oil
• 4 tablespoons unsalted butter (dairy or vegan), divided
• 1 tablespoon neutral oil, such as canola or grapeseed
• 1 pound large mushrooms, preferably oyster, trimmed and broken into large pieces
• 1/2 teaspoon fine salt
• 1/2 teaspoon freshly ground black pepper
• 1 baguette, warmed, if desired (may substitute 4 crusty sub rolls)
• 1 large cucumber, sliced
• Leaves from 1 bunch fresh cilantro
• 1 jalapeño, thinly sliced