Grilled Portabella Mushroom & Blackberry Sriracha Banh Mi

Fresh French baguette filled with grilled char siu portabellas, sweet and sour mango, ribbon cut pickled carrots, thin shaved jalapeño, daikon radish and fresh cilantro. All finished with a drizzle of blackberry Sriracha.


INGREDIENTS

Grilled Portabella Mushroom & Blackberry Sriracha Banh Mi:

10 each French baguette, 6"
10 cups Char Siu Portabellas, sub-recipe
2 ½ cups Sweet & Sour Mango, sub-recipe
2 ½ cups Pickled Carrots, sub-recipe
2 ½ quarts DOLE Chef-Ready Cuts Mango Cubes
40 each Jalapeño, thin sliced
1 ¼ cups Daikon radish, fresh, julienned
⅔ cup Cilantro, picked
2 cups Blackberry Sriracha, sub-recipe

Char Siu Portabellas:

20 each Portabella mushrooms, sliced ½" thick
2 cups DOLE® Chef-Ready Blackberry Frozen Purée, thawed
2 cups Hoisin sauce
1 cup Honey
1 cup Soy sauce
1 cup Red wine vinegar
4 tablespoons Chinese five spice powder

Sweet & Sour Mango:

½ cup Water
1 cup Rice wine vinegar
½ cup Granulated sugar
1 tablespoon Kosher salt
2 ½ cups DOLE Chef-Ready Cuts Mango Cubes, thawed, reserve slack

Pickled Carrots:

½ cup Water
1 cup Rice wine vinegar
½ cup Granulated sugar
1 tablespoon Kosher salt
2 ½ cups Rainbow carrots, shaved, ½" width

Blackberry Sriracha:

1 ½ cups DOLE Chef-Ready Blackberry Frozen Purée, thawed
½ cup Sriracha sauce

STEPS

Blackberry Sriracha:

  1. Add DOLE Chef-Ready Blackberry Frozen Purée and sriracha sauce to blender and pulse until mixed well. Reserve.

Pickled Carrots:

  1. Add water, rice wine vinegar, granulated sugar and kosher salt to a saucepan and bring to a boil. Reduce heat to low and simmer for 5 minutes. Remove pan from heat and cool.
  2. Place shaved rainbow carrots in a container and pour cooled brining liquid on top until carrots are covered. Brine for at least 2 hours before serving. Pickled carrots can last up to 4 weeks refrigerated.

Sweet & Sour Mango:

  1. Add water, rice wine vinegar, granulated sugar and kosher salt to a saucepan and bring to a boil. Reduce heat to low and simmer for 5 minutes. Remove pan from heat and cool.
  2. Place DOLE Chef-Ready Cuts Mango Cubes and reserved slack in a container and pour cooled brining liquid on top until fruit is covered. Brine for at least 2 hours before serving. Pickled fruit can last up to 4 weeks refrigerated.

Char Siu Portabellas:

  1. In a mixing bowl, combine hoisin sauce, DOLE Chef-Ready Blackberry Frozen Purée, honey, soy sauce, red wine vinegar and Chinese five spice powder and stir until well blended.
  2. Add the slice portabellas and marinate for 1 hour in the refrigerator.
  3. Heat grill to medium high heat.
  4. Grill each marinated portabella slice for 3-5 minutes on each side until caramelized and charred. Remove from grill and reserve.

TO SERVE:

  1. Split the 6-inch French baguette down the middle. Fill with 1 cup of prepared char siu portabella mushrooms, topped with ¼ cup of sweet and sour mangos, ¼ cup of pickled carrots, 4 slices of jalapeños, 2 Tablespoons of daikon radish, and 1 Tablespoon of cilantro. Drizzle with 2 Tablespoons of blackberry Sriracha.
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Yield: 10 portions
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