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
Nutrition (per serving)
- Calories
- 553 kcal
- Protein
- 18.3 g
- Carbohydrate
- 72.4 g
- of which sugars
- 7.9 g
- Fat
- 20 g
- of which saturates
- 2.3 g
- Fibre
- 6.7 g
- Salt
- 3.64 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 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
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
Meanwhile, julienne the carrots and toss with rice vinegar and a pinch of sugar to make a quick pickle. Finely slice the chilli.
- 4
Slice the baguettes in half lengthways and lightly toast the cut sides under the grill.
- 5
Pile the mushroom filling into the baguettes. Top with pickled carrot, sliced chilli and fresh coriander. Cut each baguette into two and serve.
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