Pulled Mushroom Banh Mi

If you're after a plant-based twist on a classic Vietnamese street sandwich, pulled mushroom banh mi totally hits the spot. Mushrooms grab up all that tasty hoisin and turn mega savory. Tangy pickled veggies add a crazy good crunch every single bite. When you're in the mood for something fun, satisfying, and just a bit outside the ordinary for lunch or dinner, this totally works.

The first one I ever made happened in late summer because I had cucumbers overflowing. My family couldn’t stop talking about the combo of zingy pickles and those sweet yet spicy mushrooms. We’ve mixed up the bread and veggies a bunch of times, but honestly, we keep coming back to this version.

Vibrant Ingredients

• Olive oil: A drizzle of olive oil gets those mushrooms golden and tasty. Extra virgin if you’ve got it, for flavor.
• Salt and pepper: Kosher salt and cracked black pepper level up all the fillings.
• Lime: Squeeze fresh lime on everything at the end for a bright kick.
• Radishes: Crisp and with a peppy bite. Pick radishes that feel hard and have perky greens.
• Fresh red chilli: Chopped for a little fire. If you’re not into spicy, just take out the seeds or use less.
• Coriander: Top with soft, fresh leaves for that pop of flavor.
• Sriracha sauce: Thick Sriracha brings zesty heat. Essential for the spicy mayo!
• Vegan mayo: Use creamy vegan mayo as the base for the spicy spread.
• Baguette: Crusty outside, chewy inside is what you want so it doesn’t fall apart.
• Soy sauce: Makes everything extra umami. I like full salt here.
• Hoisin sauce: Sweet and salty – go for a simple brand if you can.
• Garlic cloves: Thin slices give tons of flavor. Choose firm, fresh cloves.
• Shiitake mushrooms: Go with smooth, fresh ones. Pull the stems apart to get that shredded effect.
• Apple cider vinegar: Adds big zing to your pickled veggies. Raw and unfiltered gives max taste.
• Caster sugar: This super fine sugar melts fast for pickling liquid.
• Cucumber: Cool and crunchy. Firm cucumbers work best.
• Carrot: Sweet and snappy, it’s perfect cut into little matchsticks.

Step-by-Step Directions

Put Your Sandwiches Together

Spread the spicy Sriracha mayo inside your baguette pieces. Add a scoop of pulled mushroom and then pile on those pickled veggies. Top it all with coriander leaves, radish slices, and some chili if you like heat. Squeeze on some lime and dig in right away while it’s fresh.

Blend Spicy Mayo

Stir together vegan mayo and Sriracha in a little bowl. Want it hotter? Just mix in a bit more sauce and taste till it’s right for you.

Prepping Fillings

Slice your baguette into quarters, then prep the radish, coriander, and chili. If you don’t want things super spicy, scoop out the chili seeds. Have everything ready to grab when it’s time to build your sandwich.

Finish Roasting with Garlic and Sauces

Toss in thin slices of garlic with your partly-roasted mushrooms. Drizzle in both soy and hoisin sauce, mix it around, then roast some more until the mushrooms are sticky, shiny, and not swimming in sauce.

Roast Up the Mushrooms

Pull out the caps and slice them up, shred the stalks by hand, and spread the lot over a tray. Shower with salt, pepper, and a good glug of olive oil. Get it all coated, pop them in a really hot oven, and let them get chewy and flavorful for about twenty minutes.

Prep Those Quick Pickles

Slice carrot and cucumber into thin sticks, sprinkle in caster sugar, salt, and a splash of apple cider vinegar. Use your hands to give it all a good toss so everything gets hit with the brine. Let it chill out for at least forty-five minutes to get nice and punchy.

I always sneak extra hoisin in mine because I love that sticky-sweet finish it gives the mushrooms, especially with a hit of garlic. Last year, my brother asked for these at his birthday party. Let’s just say his friends ate every single one and kept hunting for more.

Keeping it Fresh

Keep everything in separate airtight containers if you're storing leftovers. Quick pickles are good for a week chilled in the fridge. Pulled mushrooms hold up a few days, best within three. Don’t layer up your sandwiches ahead or your bread gets mushy fast—wait and build just before eating.

Swap Outs

Try swapping in portobello or oyster mushrooms if shiitakes are out of reach—they’ll change up the texture but still taste awesome. No apple cider vinegar? Use rice vinegar for a sweeter twist to your pickles. If you’re not into spicy food, mix sweet chili sauce into your mayo instead of Sriracha.

How to Serve

Pair this sandwich with crisp fries or a simple cucumber salad for a perfect combo. It’s great with a glass of cold ginger lemonade or iced tea. Chilly day? Kick things off with some hot soup before you dig in.

Background

This famous sandwich is a mix of French crusty bread and tangy Vietnamese pickles. Usually, people fill it with pork or pate, but here we swap in hearty mushrooms for that same familiar comfort. It’s gone from Vietnam to the world—seriously, everyone loves it!

If you feel like experimenting, adding pickled daikon or toasted sesame seeds gives a fun new spin. I filled an entire picnic basket with these once—trust me, none made it past lunch!

Foire aux questions sur la recette

→ What makes the mushroom filling so flavorful?

The shiitake mushrooms soak up garlic, hoisin, and soy in the oven, so they come out super juicy and umami-packed with a tender bite.

→ How do I pickle the vegetables?

Just slice up carrots and cucumbers really thin, mix them with sugar, apple cider vinegar, and a pinch of salt, and let everything hang out for about 45 minutes.

→ What's the best way to serve the banh mi?

Stuff a crusty baguette with the spicy mayo first, then heap in your tangy veggies, saucy mushrooms, and sprinkle on fresh coriander, radish, and as much chilli as you like.

→ Can I adjust the spiciness?

Yep, just cut down on the Sriracha or scoop out chili seeds if you want it milder, or throw in extras if you like it hot.

→ What bread works best?

You want a crusty baguette because it holds up well and stays crunchy even with all the juicy fillings inside.