HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMushroom Tempura Banh Mi
Mushroom Tempura Banh Mi

Mushroom Tempura Banh Mi

with Pickled Veggies, Carrot Fries, and Sriracha Mayo

Read more

Is there anything better than the light and airy crunch of something tempura-fried? Seriously, you could coat just about anything in that magical batter and we’d happily chow down. This recipe, though, happens to be extra special. Mighty mushrooms turn addictively crispy on the outside and juicy on the inside thanks to the easy technique. They’re then piled into crusty bread along with pickled cucumber and jalapeño, grated carrot, cilantro leaves, and sriracha mayo. On the side, there’s sweet and tender carrot fries. What are you waiting for?!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Persian Cucumber

1 unit


8 ounce

Button Mushrooms

12 ounce


5 teaspoon

White Wine Vinegar

2 tablespoon



2 tablespoon

Sour Cream


2 teaspoon


82 g

Tempura Mix

(ContainsEggs, Milk, Wheat)

2 unit

Demi Baguette

(ContainsWheat, Soy)

¼ ounce


Not included in your delivery

½ teaspoon


1 teaspoon

Vegetable Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3431 kJ
Calories820 kcal
Fat33 g
Saturated Fat6 g
Carbohydrate95 g
Sugar19 g
Dietary Fiber8 g
Protein17 g
Cholesterol20 mg
Sodium1970 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small Bowl
Baking Sheet
Medium Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat oven to 425 degrees. 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, if needed). 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; ours were 3 inches long and ⅓ inch thick).


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.


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.


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 to the pan, use tongs to add coated mushrooms in a single layer. (You may need to work in batches.) 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.


While mushrooms cook, slice baguettes lengthwise, stopping before you get all the way through. Place cut sides up on baking sheet used for carrots; toast on top rack until golden, 3-5 minutes.


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.