Lion's Mane Mushroom Bánh Mì with Pickled Purple Daikon

Taste

Lion’s mane is a shaggy white mushroom that grows in a single round clump. Pressed into a hot pan, it browns deeply and pulls apart into tender, meaty shreds, a texture often compared to crab. Here the lion’s mane from Les Serres Bertrand is glazed with tamari, maple and garlic and tucked into a crisp baguette, bánh mì style, with the sweet-sour crunch of quick-pickled purple daikon from Vallons Maraîchers and carrot. The daikon turns the whole jar of pickles pink. Cool strips of Lebanese cucumber and slices of jalapeño, both from Lufa’s own greenhouses, plus plenty of cilantro and a spicy mayo, finish the sandwich.

Instructions

1. Quick-pickle the daikon and carrot. In a bowl or large jar, stir the vinegar, warm water, sugar and salt until the sugar and salt dissolve. Add the daikon and carrot matchsticks, press them down into the brine, and leave them to pickle for at least 30 minutes, stirring once or twice. Meanwhile, heat the oven to 200 °C (400 °F) for the bread. ⏱︎ 30 min

2. Prepare the lion’s mane. Trim off the firm base where each mushroom was attached, then cut or tear the mushrooms into slabs about 1.5 cm (½ inch) thick. In a small bowl, stir together the tamari, maple syrup, garlic and pepper.

3. Sear the mushrooms. Heat 1½ tablespoons of the oil in a large heavy frying pan, ideally cast iron, over medium-high heat. Add half the mushroom slabs in a single layer and press them flat with a spatula, or weigh them down with a smaller pan. Lion’s mane holds a lot of water, and pressing pushes it out so the mushrooms brown instead of steaming, which is also why they cook in two batches. Cook until deep golden and crisp at the edges, 4–5 minutes per side. Repeat with the rest of the oil and mushrooms, then return all the mushrooms to the pan. ⏱︎ 5 min

4. Glaze the mushrooms. Lower the heat to medium-low, pour in the tamari mixture and toss for 1 minute, until it bubbles, thickens and coats the mushrooms. Take the pan off the heat. ⏱︎ 1 min

5. Warm the bread and mix the mayo. Cut the baguette into 4 pieces and split each one lengthwise without cutting all the way through. Warm them on the oven rack until the crust crackles when pressed, 3–4 minutes. Meanwhile, stir the hot sauce into the mayonnaise. ⏱︎ 4 min

6. Assemble. If the bread is dense, pull out a little of the soft crumb to make room for the filling. Spread the spicy mayo generously on both cut sides. Lay in the cucumber strips, then the glazed mushrooms. Lift the pickles out of their brine, shake off the excess, and pile them on top. Finish with jalapeño slices and plenty of cilantro sprigs, and serve right away.

Tips

• Pickles: Covered in their brine, the pickles keep for 2 weeks in the fridge and get better after a day or two. A double batch is worth making for rice bowls and salads.
• Other mushrooms: King oyster or oyster mushrooms work the same way. Slice king oysters lengthwise into planks, and press and sear them the same way.
• Not vegetarian? Spread a thin layer of pork pâté on the bread under the mayo, as many bánh mì shops do.
• The bread: Vietnamese baguettes are lighter than French ones, with a thin, shattering crust. Choose the lightest baguette you can find; pulling out some crumb helps with a denser one.
• Gluten-free bowl: The Massawippi tamari is gluten-free. For a gluten-free lunch, skip the bread and serve the mushrooms, pickles and vegetables over rice, with the spicy mayo drizzled on top.