Mushroom Bahn Mi | Recipes | Roland Foods

Ingredients

• 1 cup Roland® Rice Vinegar
• 2 cups daikon radish, sliced into matchsticks
• 2 cups carrot, sliced into matchsticks
• 2 tablespoons salt
• 1 tablespoon sugar
• 1 cup water
• 1 tablespoon Roland® Toasted Sesame Oil
• 1 cup Roland® Dried Shiitake Mushrooms
• 2 tablespoons Roland® White Miso Paste
• 1 cup cremini mushrooms, sliced
• 4 tablespoons unsalted butter, cubed
• 1 large shallot, minced
• 1 tablespoon Roland® Grapeseed Oil
• 1 tablespoon Roland® Vegan Oyster Sauce
• 1 tablespoon Roland® Hoisin Sauce
• 1 teaspoon Roland® Hot Chili Infused Oil
• 1 pound oyster mushrooms, ripped into bite-size pieces
• 1 baguette, or 4 crusty rolls
• 1 jalapeno, serrano, or Fresno chili pepper, thinly sliced
• 2-3 radishes, thinly sliced
• Cilantro, to garnish
• Salt, to taste
• After 20 minutes, use it right away or store it in the refrigerator in an airtight container for up to 1 month
• Soak the Roland Shiitake mushrooms in 1 cup / 244 g of boiling hot water for 30 minutes. Heat the toasted sesame oil in a large skillet over medium high heat
• Add the shallot and cremini mushrooms, stirring regularly until the mushrooms soften and turn brown. This should take about 10 minutes and their liquid should evaporate
• Add the cremini and shallot mixture to a food processor and add the shiitake mushrooms, 1 tbsp/12 g of the mushroom soaking liquid and miso
• Process until you have a smooth paste. Add the butter, 1 TB at a time, while the motor of the food processor is still running
• You should have about 1 and 1/4 cups worth of pâté
• Combine the hoisin sauce, oyster sauce, and chili oil. Heat the grapeseed oil in a large skillet or cast-iron pan and add the oyster mushrooms
• Cook until the mushrooms are caramelized on both sides and their liquid has evaporated – cook in 2 batches if needed to make sure all the mushrooms are caramelized
• Once the mushrooms are done, toss them with the oyster sauce mixture. Adjust salt as needed
• Cut the baguette. Spread the pâté, add the sautéed oyster mushrooms, carrot daikon slaw, cilantro, chili slices and radish