Today’s post was going to be about watercress and a recipe I made using this deliciously nutritious leafy vegetable last week. However, while I was browsing through my feed this morning and checking out what I’d missed while being away in the Blue Mountains over the weekend, I came across a portobello mushroom banh mi recipe on The First Mess.
I’m quite a fan of banh mi, and despite this not being typical vegetarian fare, I have been known to organise a bunch of (ex-)colleagues on the occasional lunch time outing to visit one of Sydney’s best (and cheapest) banh mi places – this place doesn’t have a name (that I could see), but sells pork or meatball banh mi, with a perfect balance of crunchy pickled vegetables and chilli, for $4. It seems that I’m not the only one who is keen on banh mi, as I was super impressed by Not quite Nigella’s banh mi race earlier this year (I thought I could eat a lot, but no patch on this effort!) and Yukari’s hunt for some decent banh mi in Tokyo.
After a tantalising description of the sour crunch of the pickled vegetables, the meaty mushrooms and garlicky mayo I was sold on the portobello mushroom version for lunch, and popped out to get some fresh bread. I didn’t intend to write up the recipe – but I loved my lunch so much I thought I would share! After a couple of adaptations to the original recipe (which was based on a salmon banh mi from Vibrant Food), this lunch was looking more like a tartine assembly, particularly with the sour dough bread, dijon mayonnaise, avocado and lack of chilli (I used them all up this morning making sriracha). So here is a short post with this delicious lunch recipe and a couple of shots from the Blue Mountains over the weekend – watercress to follow later this week.
This recipe serves 2, with leftover pickled vegetables and mayonnaise.
- 1 carrot
- 1 cucumber
- 2 red radishes
- 1/4 cup white wine vinegar
- 2 tablespoons dark muscovado sugar
- 1/4 teaspoon celtic sea salt
- 1 free-range egg yolk
- 1 garlic clove, finely chopped
- 1/2 teaspoon dijon mustard
- 1 teaspoon white wine vinegar
- 60mL olive oil
- Sea salt, to taste
- 6 large mushrooms, thickly sliced
- Olive oil, for cooking
- 1 tablespoon tamari
- 1/2 ripe avocado
- 1/2 bunch of thai basil leaves
- 4 slices of fresh rye sourdough bread
- Using a julienne peeler, shred the carrot and cucumber into fine sticks. Finely slice the radish.
- In a pickling jar or small bowl, whisk together the vinegar, sugar and salt. Add the vegetables bit by bit until all vegetables are incorporated and mixed in with the vinegar. Put in fridge for 30-60 minutes.
- In a small bowl, whisk together the egg yolk, garlic, dijon mustard and vinegar with a balloon whisk.
- Add a teaspoon of the olive oil and keep whisking. Slowly keep adding one teaspoon of olive oil at a time, whisking continuously. The sauce will emulsify and thicken – stop adding the olive oil once the mayonnaise is thick enough – you may need more or less oil.
- Add a teaspoon of olive oil into a frypan over medium heat. Add the mushrooms and cook for a couple of minutes. Add the tamari and cook for another minute or two until the tamari and mushroom juices have reduced. Remove from heat.
- Cut a thick slice of the rye bread. Generously spread a dollop of the mayonnaise over the bread. Add a couple of the mushroom slices, then a few slices of avocado, then a couple of spoonfuls of the pickled vegetables (minus the pickling juice). Sprinkle some thai basil leaves over the sandwich. Repeat with the other slices of bread, and enjoy.