Sweet Soy Glazed Mushroom Banh Mi with Pickled Veggies and Potato Wedges

This vegetarian banh mi is packed with umami flavor from caramelized mushrooms glazed in sweet soy sauce. Nestled in a toasted baguette with tangy pickled veggies and a kick of spicy mayo, every bite is a balance of savory, sweet and heat.

On the side, crispy oven-baked potato wedges and a simple green salad with a tangy vinaigrette round out the meal. It’s a satisfying dinner that comes together quickly, perfect for weeknights or anytime you crave a vibrant, flavor-packed sandwich.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Spicy MayoView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Slice potatoes into ½-inch wedges. Trim, peel and grate carrot on the largest holes of a box grater; place in a medium microwave-safe bowl. Trim and halve cucumber lengthwise; slice crosswise into ¼-inch-thick half-moons. Roughly chop cilantro, including tender stems. Trim and slice mushrooms into ½-inch-thick pieces.
2. Toss potatoes on a baking sheet with a large drizzle of oil, salt and pepper. Roast on top rack until golden brown and tender, 20-25 minutes.
3. While potatoes roast, to bowl with carrot, add cucumber, vinegar, ½ tsp sugar and a pinch of salt (1 tsp sugar and a big pinch of salt for 4 servings). Microwave until sugar has dissolved, 30 seconds. Stir in cilantro. Set aside to pickle, stirring occasionally, until ready to use.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Turn off heat; stir in sweet soy glaze until mushrooms are coated. Transfer to a medium bowl. Meanwhile, halve and toast baguettes.
5. Drain veggie pickling liquid into a small bowl. Add mustard and a drizzle of oil; whisk to combine. Season with salt and pepper. Spread cut sides of baguettes with as much spicy mayo as you like. Fill with mushrooms and about half the pickled veggies.
6. In a medium bowl, combine mixed greens, remaining pickled veggies and as much dressing as you like; toss to combine. Divide banh mi, potatoes and salad between plates. Serve with any remaining spicy mayo on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of mushroom?

Yes, cremini or shiitake mushrooms work well in place of button mushrooms.

How do I make this recipe gluten-free?

Use gluten-free baguettes and ensure your sweet soy glaze is gluten-free.

Can I prepare the pickled veggies in advance?

Yes, the pickled veggies can be made up to a day ahead and stored in the refrigerator.