Bahn Mi Mushroom Sandwich Recipe

If you're looking for a meat-free sandwich recipe packed with flavor and health benefits, then this mushroom Vietnamese sandwich recipe is perfect for you! This vegetarian version of the classic Vietnamese food, banh mi, features sautéed mushrooms and a unique fermented bean paste that adds an interesting twist to the traditional liver-y pâté, often made from marinated pork or pork loaf.

Not only does this sandwich satisfy your taste buds, but it also offers numerous health benefits thanks to the three types of mushrooms used in the recipe: fresh oyster mushrooms, shiitake mushrooms, and cremini mushrooms.

View our video for a quick recipe run-down, and read on for the details:

In this Article

• Banh Mi Mushroom Sandwich Recipe
• Mushrooms: The Perfect Meat Substitute
• Mushroom Banh Mi Sandwich Recipe Instructions
• Related Articles

Mushrooms: The Perfect Meat Substitute

Why Mushrooms Taste Meaty

Glutamate is a naturally occurring amino acid that plays a key role in the taste sensation known as umami. Umami is often described as a savory or meaty flavor that enhances the overall taste of food, similar to the effect of fish sauce in traditional recipes.

Mushrooms are rich in glutamate, which is why they have a naturally delicious and satisfying flavor. This makes them an excellent substitute for meat in vegetarian and plant-based vegan food recipes. When cooked at medium heat, mushrooms release their natural glutamate, providing a similar umami taste to meat—much like tofu slices can in some Vietnamese sandwich varieties.

Of all the mushrooms, shiitake and enoki have the highest glutamate concentrations. That’s why this recipe adds dried shiitake powder—to bring in an extra boost of umami flavor. The presence of glutamate adds depth and complexity to dishes and helps create a more satisfying eating experience.

The dense texture of mushrooms paired with the glutamate factor gives them a meat-like quality. It’s why mushrooms are an ideal alternative for those looking to reduce or eliminate meat consumption without sacrificing the taste or texture typically offered by marinated pork or similar ingredients.

Health-Boosting Features of this Mushroom Sandwich

By incorporating three types of mushrooms into your mushroom Banh Mi sandwich, you enhance the flavor and boost the nutritional value of your meal. Mushrooms contain some amino acids, fiber types, and compounds that aren’t easy to get from other sources yet are pivotal allies in maintaining cell, immune, and gut health.

Nutrition Benefits of Mushrooms:

• Oyster Mushrooms: These tasty mushrooms are rich in essential nutrients like vitamin B and minerals like Copper. They are low in calories and fat while providing good fiber.
• Shiitake Mushrooms: These are packed with antioxidants that help boost your immune system and are rich in B vitamins and copper. They also contain compounds lentinan and eritadenine that have been shown to help balance the body’s inflammation response.
• Cremini Mushrooms: Also known as baby portobello mushrooms, creminis are a great source of selenium, which is important for thyroid health. They also provide B vitamins and minerals like potassium and copper.

3 Unique Health Benefits of Mushrooms:

• Longevity & Cell Health - While shiitake mushrooms contain the highest concentration, all mushrooms are an abundant source of Ergothioneine. This longevity-supporting amino acid acts as a super-antioxidant. Ergothioneine cannot be synthesized by our bodies and mushrooms are by FAR the highest food source of it.
• Gut Health - Mushrooms are abundant in 3 unique fiber types that are difficult to get from other sources: chitin, chitosan, and glucan. These fiber types support a healthy and diverse gut microbiome and can help fight off the growth of pathogens like candida.
• Immune & Heart Health - All mushrooms are superb sources of beta-glucans, a polysaccharide (sugar compound) that can help regulate the immune system, balance blood sugar levels, and support heart health.

Now, get ready to tantalize your taste buds while nourishing your body with this absolutely delicious mushroom sandwich creation!

Mushroom Banh Mi Sandwich Recipe Instructions

Now that you have all the steps for this delicious Banh Mi mushroom sandwich recipe, it's time to gather your ingredients and start cooking! This plant-based twist on a traditional favorite will impress your taste buds with its rich flavors, like sriracha mayo, and unique combination of ingredients. Give it a try, and let us know how it turns out!

Serves: 4

Time: 45 minutes

Ingredients

Quick Pickled Vegetables:

• 6 ounces daikon radish coarsely grated
• 6 ounces sliced carrots, coarsely grated
• 2 tsp Celtic salt
• 1 cup rice wine vinegar
• 1 Tbsp cane sugar
• 1 cup water, divided

Pâté:

• 1 Tbsp toasted sesame oil
• 1/2 ounce dried shiitake mushrooms (optional)
• 8 ounces cremini mushrooms, sliced
• 2 Tbsp fermented beans, bean paste, or beans in chile oil
• 4 Tbsp unsalted butter (vegans use vegan butter) divided
• 1 medium shallot, minced (can subsist 1/2 cup red onion, minced)

Sandwich:

• 1 Tbsp avocado oil or olive oil
• 2 Tbsp Hoisin soy sauce
• 1 Tbsp Sriracha sauce (optional)
• 1/2 tsp Celtic salt
• 1/2 tsp black pepper
• 1 lb large mushrooms, such as oysters, cut into large pieces
• Mayonnaise (vegans can use vegan mayonnaise)
• 1 baguette (about 22 inches long) or 4 crusty rolls
• 1 large cucumber slices
• handful of cilantro, chopped
• 1 jalapeño, thinly sliced

Mushroom Sandwich Instructions

Step 1: Making the Quick Pickled Veggies

1. Bring 1/2 cup of water to a boil over high heat in a small saucepan.
2. Add the sugar and salt and stir until completely dissolved.
3. Remove the saucepan from the heat, add the remaining 1/2 cup water and the rice vinegar, and stir.
4. Add the carrot and daikon to the water mixture (which is now brine) and let it sit for at least 20 minutes.
5. After 20 minutes, use it immediately or store it in the refrigerator in an airtight container until ready.

Step 2: Making the Pâté

1. If using the dried shiitake mushrooms, process them in a coffee or spice grinder for 30 seconds to 1 minute until they form a powder. Discard any large chunks that might remain. You should get about 2 TB worth of powder.
2. Heat the toasted sesame oil in a large skillet over medium-high heat.
3. 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.
4. Add the cremini and shallot mixture to a food processor along with the shiitake mushroom powder (if using) and fermented beans.
5. Process until you have a smooth paste.
6. Add the butter, 1 TB at a time, while the food processor's motor is still running.
7. Use immediately or keep in the refrigerator in an airtight container until needed. You should have about 1 and 1/4 cups worth of pâté.

Step 3: Making the Sandwich

1. Add the oyster mushrooms to the avocado oil in the same large skillet. Tip: To avoid spongy mushrooms, only add them to the pan when the oil is hot.
2. Season with the salt and pepper and cook until the mushrooms begin to brown and their liquid has evaporated. It should take about 8 minutes. Tip: To get a better sear on the mushrooms, you can press them with a heavy object like a small cast iron skillet.
3. Stir and brown the other side of the mushrooms for about another 5 minutes.
4. Once the mushrooms are down, brush them with Hoisin soy sauce. You can optionally add sriracha to the Hoisin sauce if you want a spicier sandwich!
5. Cut the baguette.
6. Spread the pâté and mayo, add the sautéed oyster mushrooms, cucumbers, quick pickles, cilantro, and jalapeño slices.
7. Cut the baguette, serve, and enjoy!!

Storing your ingredients

The quick pickles and the pâté can be made up to 4 days ahead and refrigerated separately in airtight containers.

Tailoring Your Mushroom Banh Mi Sandwiches 

Mushrooms are a sustainable, healthful, and satisfying substitute for meat in this recipe. But say you don’t have access to all the ingredients. Here are some ideas for substitutes:

Instead of fresh oyster mushrooms - Use large portobello mushrooms. You’ll still get the density and size to be able to have large slices and a meaty texture.

Instead of dried shiitake - Use lion’s mane mushroom extract powder (1 tbsp). It will have a lighter umami taste (reminiscent of seafood) but will provide a concentrated boost of unique compounds that enhance brain health and immune health.

Instead of fresh cremini - Did you know that cremini mushrooms are white button mushrooms that have been left to grow for longer? So, if you can’t find cremini just use old faithful.

This recipe was a take on an original by Jim Webster.

If you make this recipe, please share your impressions and photos with us!

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Facebook: @realmushrooms

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