Crispy Mushroom Tempura Banh Mi with Pickled Veggies and Sriracha Mayo

There’s something irresistible about the light, airy crunch of tempura. In this recipe, meaty mushrooms are dipped in a simple tempura batter and fried until golden and crispy on the outside, tender and juicy within. Piled into a crusty baguette with tangy pickled cucumber and jalapeño, fresh grated carrots, cilantro and a spicy sriracha mayo, every bite is a flavor explosion.

On the side, we’ve got sweet roasted carrot fries that balance the heat and crunch. This vegetarian twist on the classic Vietnamese banh mi is quick enough for a weeknight dinner but impressive enough to serve to guests. Get ready to fall in love with tempura all over again!

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Ingredients

1 unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

8 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

82 g Tempura MixView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry all produce. Trim and thinly slice cucumber into rounds. Thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Trim and halve mushrooms (quarter any larger mushrooms). Trim and peel carrots; grate on the largest holes of a box grater until you have ¼ cup (½ cup for 4 servings). Cut remaining carrots into sticks (like fries; about 3 inches long and ⅓ inch thick).
2. In a small bowl, combine cucumber, jalapeño, vinegar, ½ tsp sugar (1 tsp for 4 servings) and a big pinch of salt. In a separate small bowl, combine mayonnaise, sour cream and as much sriracha as you like. Season with salt.
3. Toss carrot sticks on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 15-20 minutes. Remove from sheet. Meanwhile, in a medium bowl, whisk together tempura mix, ⅓ cup water (⅔ cup for 4 servings) and ½ tsp salt (1 tsp for 4). Stir mushrooms into batter until fully coated.
4. Heat a ⅓-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added, use tongs to add coated mushrooms in a single layer (work in batches if needed). Cook until golden brown, 3-4 minutes on the first side and 1-2 minutes on the second side. Transfer to a paper-towel-lined plate. Season with salt.
5. While mushrooms cook, slice baguettes lengthwise, stopping before you cut all the way through. Place cut sides up on the baking sheet used for carrots; toast on top rack until golden, 3-5 minutes.
6. Spread insides of baguettes with sriracha sauce; fill with as much pickled veggies, grated carrots and tempura mushrooms as you like. Pick cilantro leaves from stems; use to garnish sandwiches. Divide sandwiches between plates. Serve with carrot fries and any remaining mushrooms and pickled veggies on the side.

Recipe Tips

FAQ

Can I use a different type of mushroom?

Yes, you can substitute button mushrooms with cremini, shiitake or oyster mushrooms. Just adjust the size so they cook evenly.

What can I use instead of tempura mix?

You can make a simple batter with all-purpose flour, cornstarch, baking powder and cold water. For a gluten-free version, use rice flour and cornstarch.

How do I make the pickled veggies ahead of time?

The pickled cucumber and jalapeño can be made up to 2 days in advance. Store them in an airtight container in the refrigerator.