Mushroom & Walnut Bánh Mì Baguettes

Ingredients

• 400 g chestnut mushrooms
• 80 g walnut pieces
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 carrots
• 1 fresh red chilli
• 2 baguettes
• 1 tbsp sesame oil
• 20 g fresh coriander

Method

1. 1

   Blitz the mushrooms and walnuts in a food processor until finely chopped but not a paste. Season with soy sauce and sesame oil.

2. 2

   Heat a dry frying pan over high heat and stir-fry the mushroom mixture for 8-10 minutes until all moisture has evaporated and it is deeply golden.

3. 3

   Meanwhile, julienne the carrots and toss with rice vinegar and a pinch of sugar to make a quick pickle. Finely slice the chilli.

4. 4

   Slice the baguettes in half lengthways and lightly toast the cut sides under the grill.

5. 5

   Pile the mushroom filling into the baguettes. Top with pickled carrot, sliced chilli and fresh coriander. Cut each baguette into two and serve.