Veggie Bánh Mì Inspired Portobello Mushroom Sub
with Lemongrass Pickled Veg and Potato Wedges
Bánh mì demonstrates the strong influence of France on Vietnamese cuisine, recognisable through ingredients such as baguettes and pâté. Here, we're using juicy portobello mushrooms inside the sub to make a flavourful and hearty vegetarian alternative.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 unit(s)
Carrot
1 unit(s)
Cucumber
(May contain traces of: Celery)
22.5 milliliter(s)
Rice Vinegar
22 grams
Ginger, Garlic & Lemongrass Puree
15 grams
Sriracha Sauce
2 unit(s)
Portobello Mushrooms
15 milliliter(s)
Soy Sauce
(Contains: Cereals containing gluten, Soya)
2 unit(s)
Ciabatta
(Contains: Cereals containing gluten)
20 grams
Wild Rocket
Not included in your delivery
1 tsp
Sugar
2 tbsp
Mayonnaise
1 tbsp
Honey
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
Trim the cucumber, then halve lengthways. Chop into roughly 1cm wide, 5cm long batons.
In a large bowl, combine the rice vinegar, half the ginger, garlic & lemongrass puree and the sugar for the pickle (see pantry for amount). Season with salt and pepper.
Add the carrot and cucumber to the bowl and toss through the pickling liquid. Set aside for now.
In a small bowl, combine the sriracha and mayo (see pantry for amount). Set aside.
Thinly slice the portobello mushrooms.
When the wedges have 10 mins remaining, heat a drizzle of oil in a large frying pan on high heat.
Add the mushrooms to the pan and season with salt and pepper. Cook, stirring, until golden, 5-7 mins.
Once golden, add the remaining ginger, garlic & lemongrass puree to the pan. Stir-fry for 30 secs, then pour in the soy sauce and fry until there's no liquid remaining, 1 min.
When the mushrooms are cooked, drizzle over the honey (see pantry for amount).
Halve the ciabatta. If you're using the toaster, toast the ciabatta in your toaster until golden.
If you're using the oven, pop them into the oven to warm through, 2-3 mins.
Just before everything's ready, toss the rocket through the carrot and cucumber pickle.
When everything's ready, spread the sriracha mayo over the cut sides of the ciabatta.
Top the bases with a handful of the pickled carrot and cucumber and the honey-soy mushrooms, then sandwich shut with the ciabatta lids.
Serve any remaining pickled veg and the wedges alongside.
Enjoy!
