Grilled Portabella Mushroom and Blackberry Sriracha Banh Mi

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

Grilled Portabella Mushroom and Blackberry Sriracha Banh Mi

Total TimeTotal Time: 140 minutes

ServingsServings: 10

Ingredients

10 6-inch French baguette

10 cups Char Siu Portabellas recipe below

2-1/2 cups Sweet and Sour Mango recipe below

2-1/2 cups Pickled Carrots recipe below

40 thinly sliced jalapeno

1-1/4 cups Daikon radish fresh julienned

2/3 cup fresh cilantro leaves

2 cups Blackberry Sriracha recipe below

1 cup water divided

3 cups rice wine vinegar divided

1 cup granulated sugar divided

2 Tablespoons kosher salt divided

2-1/2 cups DOLE Chef-Ready Cuts Mango Cubes thawed reserved slack

2-1/2 cups rainbow carrots shaved half inch width

3-1/2 cups DOLE Chef-Ready Blackberry Frozen Puree thawed divided

1/2 cup sriracha sauce

20 portabella mushroom cut into slices

2 cups hoisin sauce

1 cup honey

1 cup soy sauce

4 tablespoons Chinese five-spice powder

Nutrition Facts

Directions

  1. Sweet and Sour Mango Directions:

    1. Add 1/2 cup water, 1 cup rice wine vinegar, 1/2 cup granulated sugar and 1 Tablespoon 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 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.

  2. Pickled Carrots Directions:

    1. Add 1/2 cup water, 1 cup rice wine vinegar, 1/2 cup granulated sugar and 1 Tablespoon 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.

  3. Char Siu Portabellas Directions:

    1. In a mixing bowl, combine hoisin sauce, 2 cups Blackberry Purée, honey, soy sauce, 1 cup red wine vinegar and Chinese five spice powder and stir until well blended.

    2. Add the sliced portabella mushrooms 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.

  4. Blackberry Sriracha Directions:

    1. Add 1-1/2 cups Blackberry Purée and Sriracha sauce to blender and pulse until mixed well. Reserve.

  5. 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 mango, ¼ cup of pickled carrots, 4 slices of jalapenos, 2 Tablespoons of daikon radish, and 1 Tablespoon of cilantro. Drizzle with 2 Tablespoons of blackberry Sriracha.

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