Pulled Mushroom Bánh Mì

Ingredients

• Bánh Mì
• 300g Chestnut Mushrooms
• 5 ml oil
• 60 ml soy sauce
• 10 g caster sugar
• 2 shallots minced
• 2 cloves of garlic minced
• 1/4 tsp five spice
• 1/8 tsp ground chili
• 1 small cucumber thinly sliced
• fresh cilantro
• 20g roasted peanuts crushed
• One baguette cut in half

Pickled Carrots

• 1 carrot shredded
• 4 g caster sugar
• 1/4 tsp sea salt
• 45 ml white vinegar
• 45 ml waters

Method

1. De stalk the mushrooms and brush with oil
2. Cook in the oven for 20 minutes at 180 degrees. Whilst cooking, you can make your pickled carrots
3. Cook the vinegar, water, salt, and sugar in a small saucepan till it simmers. Take it off and chuck in the shredded carrots. Let them pickle and cool, then take out your mushrooms and pull or slice
4. Soften your shallots and garlic in a frying pan.  Stir in the five spice and ground chilli. Once softened, add the soy sauce and caster sugar and stir. Now add the mushrooms and fold through, then start building
5. Slice your baguette. Spoon on your mushroom concoction then top with the pickled carrots, cucumber, coriander and a sprinkle of roasted nuts. Put the hood (bonnet) of your baguette on top and rock the casbah!