Sweet Soy–Glazed Mushroom Banh Mi
with Pickled Veggies, Green Salad, Potato Wedges & Spicy Mayo
Calories
:
780 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
4 teaspoon (tsp)
Cooking Oil
½ teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
/ per serving
Calories780 kcal
Fat23 g
Saturated Fat3.5 g
Carbohydrate116 g
Sugar35 g
Dietary Fiber7 g
Protein14 g
Cholesterol20 mg
Sodium2120 mg
Potassium1700 mg
Calcium80 mg
Iron3.4 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 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 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.
