Mushroom Confit Bánh Mì

Name: Mushroom Confit Bánh Mì
Prep time: 20 min
Cook time: 40 min
Yield: 4
Cuisine: French,Canadian,Asian Other,
Ingredients: 1 medium shallot peeled and smashed; 4 medium cloves garlic smashed; 4 large sprigs fresh rosemary; 4 large sprigs fresh thyme; 4 large sprigs fresh oregano; 2 tsps (10 ml) coriander seed; 2 tsps (10 ml) peppercorns black; 4 pieces cloves whole; 2 each bay leaves; 4 pieces star anise such as El Guapo®; 1 1/2 pounds (750 g) Portobello mushroom caps sliced; 3 1/3 cups (825 ml) vegetable oil plus more for brushing; 1 tsp (5 ml) sea salt grinder; 3 tbsps (45 ml) red wine vinegar; 3/4 cup (175 ml) Kewpie® mayonnaise; 1 medium lemon zester; 2 tsps (10 ml) fresh lemon juice; 4 (6-inch/15-cm) demi-baguettes split lengthwise; 1 large carrot cut into matchsticks (about 1 cup/250 ml); 2 Persian or mini cucumbers cut into ribbons; 2 cups (500 ml) mixed greens; 1 medium red chili stemmed and thinly sliced; 1 green onion, green part only thinly sliced; 1/4 cup (60 ml) 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...

This recipe is featured in the Everyday French Trend of the Flavour Forecast 23rd Edition. Explore more Flavour Forecast recipes here.

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