Mushroom Confit Bánh Mì

Name: Mushroom Confit Bánh Mì
Prep time: 20 min
Cook time: 40 min
Yield: 4
Cuisine: Asian Other,
Ingredients: 1 medium shallot peeled and mashed; 4 medium garlic cloves smashed; 4 large sprigs fresh rosemary; 4 large sprigs fresh thyme; 4 large sprigs fresh oregano; 2 tsps organic coriander seed; 2 tsps black peppercorns whole; 2 pieces cloves whole; 2 bay leaves; 4 pieces star anise such as El Guapo® Star Anise; 1 1/2 pounds Portobello mushroom caps sliced; 3 1/3 cups vegetable oil plus more for brushing; 1 tsp sea salt grinder; 3 tbsps red wine vinegar; 3/4 cup Kewpie® mayonnaise; 1 medium lemon zested; 2 tsps fresh lemon juice; 4 demi-baguettes or 6-inch crusty rolls, split lengthwise; 1 large carrot cut into matchsticks (about 1 cup); 2 Persian or mini cucumbers cut into ribbons; 2 cups mixed greens; 1 medium red chili stemmed and thinly sliced; 1 green onion thinly sliced, green part only; 1/4 cup fresh cilantro leaves

A happy marriage of French and Vietnamese flavors and cuisine, this recipe applies the French technique of confit to the popular Vietnamese sandwich, Bánh Mì. The result is an umami-loaded, melt-in-your-mouth mushroom confit sandwich filling, that when paired w... Read More Read Less

20m

PREP TIME

40m

COOK TIME

24

INGREDIENTS

Servings: 4 (1-sandwich)

Ingredients

Confit Mushrooms
1 medium shallot, peeled and mashed
4 medium garlic cloves, smashed
4 large sprigs fresh rosemary
4 large sprigs fresh thyme
4 large sprigs fresh oregano
2 teaspoons McCormick Gourmet™ Organic Coriander Seed
2 teaspoons McCormick® Whole Black Pepper
2 pieces McCormick Gourmet™ All Natural Whole Cloves
2 McCormick® Bay Leaves
4 pieces star anise, such as El Guapo® Star Anise
1 1/2 pounds Portobello mushroom caps , sliced
3 1/3 cups vegetable oil, plus more for brushing
1 teaspoon McCormick® Sea Salt Grinder
3 tablespoons red wine vinegar
Citrus Aioli
3/4 cup Kewpie® mayonnaise Substitutions available
- mayonnaise
1 medium lemon, zested
2 teaspoons fresh lemon juice
Bánh Mì
4 demi-baguettes, or 6-inch crusty rolls, split lengthwise
1 large carrot, cut into matchsticks (about 1 cup)
2 Persian or mini cucumbers, cut into ribbons
2 cups mixed greens
1 medium red chili, stemmed and thinly sliced
1 green onion, thinly sliced, green part only
1/4 cup fresh cilantro leaves

KEY PRODUCTS

INSTRUCTIONS

1 For the Mushroom Confit, place shallot, garlic, fresh herbs, coriander, peppercorns, cloves, bay leaves and star anise in center of double layer of cheesecloth. Wrap to enclose, tying tightly with butcher twine. Set aside.
2 Heat large heavy-bottom saucepan on medium-high heat. Brush mushrooms lightly with oil. Sear mushrooms on each side just until lightly browned, about 30 seconds per side. Reduce heat to low; sprinkle evenly with salt.
3 Add oil and herb sachet to saucepan (oil should cover mushrooms). Heat on medium heat until temperature reaches about 180°F (80°C) on an instant read thermometer (this should take about 10 minutes). Reduce heat to low. Cook 25 minutes. Stir in vinegar; cook 5 minutes longer. Remove from heat. Use a slotted spoon to remove mushrooms from oil. Reserve oil for another use. Set mushrooms aside, keeping warm until ready to serve.
4 Meanwhile, for the Citrus Aioli, whisk all ingredients in small bowl until well blended. Cover and refrigerate until ready to serve.
5 To assemble Bánh Mì, split rolls lengthwise, being careful not to cut all the way through. Spread rolls evenly with Citrus Aioli. Layer baguette with carrot, cucumber and mixed greens. Spoon Confit Mushrooms onto rolls, draining any excess oil. Top with sliced chili, green onion and cilantro to serve.

Test Kitchen Tips:
•Both the confit mushrooms and oil will keep for up to 2 weeks, stored in an airtight container in the refrigerator.
•Confit oil can be re-used to confit again, get creative, use the same herb & oil blend to confit other vegetables like tomatoes.