Sweet Soy–Glazed Mushroom Banh Mi
with Pickled Veggies, Green Salad, Potato Wedges & Spicy Mayo
Calories
:
710 kcalProtein
:
14g proteinTotal
:
35 minutesDifficulty
:
EasyVeggie
Allergens:
- Eggs
- Soy
- Wheat
- Sesame
Umami-rich mushrooms get the sweet soy treatment, becoming caramelized gems that are nestled in toasted baguettes with quick pickled veggies and spicy mayo. On the side, crispy potato wedges and a green salad tossed in a tangy vinaigrette make these sandwiches perfect for dinner or anytime.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
3 ounce
Carrot
5 teaspoon
Rice Wine Vinegar
16 ounce
Potatoes
8 ounce
Button Mushrooms
4 tablespoon
Spicy Mayo
(Contains: Eggs, Soy, Wheat)
1 unit
Mini Cucumber
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
2 teaspoon
Dijon Mustard
2 ounce
Mixed Greens
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
¼ ounce
Cilantro
Not included in your delivery
teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
per serving
Calories710 kcal
Fat22 g
Saturated Fat3.5 g
Carbohydrate109 g
Sugar35 g
Dietary Fiber7 g
Protein14 g
Cholesterol20 mg
Sodium1880 mg
Potassium1700 mg
Calcium80 mg
Iron4.1 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.
Utensils
•Small Bowl
•Box Grater
•Large Pan
•Medium Bowl
•Peeler
•Baking Sheet
•Strainer
•Whisk
Cooking Steps
1
- Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
- Slice potatoes into ½-inch-thick 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 (skip if your mushrooms are pre-sliced!).
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 in Step 5.
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 second 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 third 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.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The sweet soy–glazed mushrooms paired with pickled veggies and spicy mayo created a delicious combination for many. 🌿 Some found the soy glaze too sweet and overpowering; using less glaze or balancing it with extra pickled vegetables helped.
- Ease of prep: The recipe is straightforward to cook, though the chopping and shredding steps add some time; a few noted it generated more dishes than expected.
- Suggestions: Add sliced jalapeños inside the sandwich for a fresh, spicy crunch — a tip straight from a banh mi fan. Some also felt the Dijon dressing was too sharp and preferred a milder vinaigrette, and a few wished for more vinegar in the pickling liquid.
- Portions: The baguettes felt small to some, leaving the fillings a bit lost; doubling the mushrooms and pickled vegetables makes for a more satisfying sandwich.
