If you're looking for a meat-free sandwich recipe that is packed with flavor and health benefits, then this Bahn Mi mushroom sandwich recipe is perfect for you! This vegetarian version of the classic Vietnamese banh mi sandwich features sautéed mushrooms and a unique fermented bean paste that adds an interesting twist to the traditional liver-y pâté.
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: oyster mushrooms, shiitake mushrooms, and cremini mushrooms.
View our video for a quick recipe run-down and read on for the details:
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.
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 recipes. When cooked, mushrooms release their natural glutamate, providing a similar umami taste to that of meat.
Of all the mushrooms, shiitake and enoki have the highest concentrations of glutamate. That’s why this recipe adds in dried shiitake powder - to bring in an extra boost of umami flavor. The presence of glutamate adds depth and complexity to dishes but also 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 taste or texture.
By incorporating three types of mushrooms into your Bahn Mi sandwich, you not only enhance the flavor but also boost the nutritional value of your meal. Mushrooms have some amino acids, fiber types, and compounds that aren’t easy to get from other sources yet are pivotal allies in maintaining cell health, immune health, and gut health.
Now, get ready to tantalize your taste buds while nourishing your body with this delightful mushroom sandwich creation!
Now that you have all the steps laid out for this delicious Bahn Mi mushroom sandwich recipe, it's time to gather your ingredients and start cooking! This plant-based twist on a traditional favorite is sure to impress your taste buds with its rich flavors and unique combination of ingredients. Give it a try and let us know how it turns out!
Time: 45 minutes
Storing your ingredients
The quick pickles and the pâté can be made up to 4 days ahead and refrigerated, separately, in airtight containers.
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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