Enjoy a vibrant, plant-based twist on the classic Vietnamese sandwich with this Vegan Bánh Mì. Meaty portobello mushroom caps are prepared confit-style with a variety of our best herbs and spices from the McCormick Gourmet™ Collection to create an especially tender, melt-in-your-mouth sandwich filling complemented by a bright garlic-citrus aioli and crisp vegetables.
Enjoy a vibrant, plant-based twist on the classic Vietnamese sandwich with this Vegan Bánh Mì. Meaty portobello mushroom caps are prepared confit-style with a variety of our best herbs and spices from the McCormick Gourmet™ Collection to create an especially tender, melt-in-your-mouth sandwich filling complemented by a bright garlic-citrus aioli and crisp vegetables.
Key products
Instructions
Instructions
- For the Mushroom Confit, place shallot, fresh herbs, coriander, peppercorns, cloves, bay leaves and star anise in center of double layer of cheesecloth. Wrap to enclose, tying tightly with butcher twine. Set aside.
- Heat large heavy-bottom saucepan on medium-high heat. Brush mushrooms lightly with oil. Sear mushrooms on each side just until lightly browned, about 30 seconds per side. Reduce heat to low; sprinkle evenly with garlic powder and salt.
- Add oil and herb sachet to saucepan (oil should cover mushrooms). Heat on medium heat until temperature reaches about 180°F on an instant read thermometer (this should take about 10 minutes). Reduce heat to low. Cook 25 minutes. Stir in vinegar; cook 5 minutes longer. Remove from heat. Use a slotted spoon to remove mushrooms from oil. Reserve oil for another use. Set mushrooms aside, keeping warm until ready to serve.
- Meanwhile, for the Garlic Citrus Aioli, whisk all ingredients in small bowl until well blended. Cover and refrigerate until ready to serve.
- To assemble Bánh Mì, split rolls lengthwise, being careful not to cut all the way through. Spread rolls evenly with Aioli. Layer baguette with carrot, cucumber and mixed greens. Spoon Confit Mushrooms onto rolls, draining any excess oil. Top with sliced chili, green onion and cilantro to serve.
Test Kitchen Tip:
- Both the confit mushrooms and oil will keep for up to 2 weeks, stored in an airtight container in the refrigerator.
- Confit oil can be re-used to confit again, get creative - use the same herb and oil blend to confit other vegetables like tomatoes.
