Pulled Mushroom Banh Mi

  • Prep Time30 min
  • Cook Time5 min
  • Total Time35 min


    • Prep 20 minutes
    • Cook time 20 minutes
    • Serves 4-8

    Pickled vegetables

    • ½ rice vinegar
    • ½ white wine or ACV
    • ½ caster sugar
    • 1 tsp salt
    • ½ mooli or radishes
    • 1 large carrot
    • ¼ cucumber
    • ½ jalapeno sliced

    Pulled King Oyster Mushrooms

    • 400g King oyster Mushrooms shredded
    • 4 banana shallots diced
    • 1 tbs light oil
    • 1 tsp toasted sesame oil
    • 2 garlic cloves crushed
    • 1 tbs grated ginger
    • 1 heaped tbs tomato puree
    • 2 tsp Chinese five spice mix
    • Good pinch dried chilli flakes
    • 1 tbs liquid smoke (optional)
    • 3 tbs tamari soy sauce
    • 4 tbs sweet chilli sauce

    To Serve

    • 4 BFree White baguettes
    • Siracha mayo
    • Sliced jalapenos
    • Coriander leaves
    • Roasted unsalted peanuts
    • Sesame seeds
    • Lime wedges



    In a small saucepan combine the vinegar and sugar and heat gentle until the sugar has dissolved, remove from the heat.


    Cut the vegetables into thin matchsticks or slice thinly, add them to a bowl with the sliced jalapenos and pour over the pickling marinade. Set aside.


    Shred the mushrooms by cutting off the top and using a fork, drag down the mushrooms to shred into strips, finely slice the tops and set aside.


    In a frying pan add the light oil and sesame oil along with the diced shallots, cook gentle until soft.


    Add the garlic and ginger and continue to cook for a minute or so, add the five spice and dried chilli flakes and cook for a further minute.


    Now add the mushrooms and cook for a couple minutes on a medium heat, stirring regularly to coat in the onion spice mix, before adding the remaining ingredients, tamari, tomato purée, sweet chilli sauce and liquid smoke if using. Continue to cook for around 10 minutes, until the mushrooms are soft sticky and taken on all the lovely flavours.


    When you are ready to serve warm the baguettes as per packet instructions in oven and cut in two and slice open.


    Spread in some siracha mayo, top with the pulled mushroom, pickled veggies, extra chilli, coriander leaves, roughly chopped roasted peanuts and some sesame seeds.

    • Nutrition Facts

    • Amount per serving
    • Calories0
    • % Daily Value*
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