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DifficultyIntermediate
Yields2 Servings
Prep Time20 minsCook Time10 minsTotal Time2 days 7 hrs
Mushroom Mix
 250 g Mushrooms
 ¼ cup Olive Oil
 ¼ cup Plain flour
 ½ cup Coconut milk
 ½ cup Panko Breadcrumbs
 1 tbsp Togarashi spice (Salt + Sesame Seeds + Chilli Powder + Orange Zest)
Garlic Aioli
 ½ cup Mayonnaise (substitute for vegan mayo if needed)
 1 Head of garlic
 1 tsp Canola Oil
 1 Lime
Bahn Mi Toppings
 2 Carrots
 1 Radish
 ½ cup Rice Vinegar
 ½ cup Water
 1 tsp Sugar
 1 Cucumber
 ½ Head Cauliflower
 1 Chilli
 ½ Red Cabbage
Toasty
 4 Thick Slices Bread
 4 tbsp Butter (substitute for vegan butter if needed)
A word from the Chef.
1

I was really excited to create this recipe in collaboration with Farmers Pick.
When visiting Australia, I had some of the most exceptional Vietnamese food, so I thought I would combine the old Aussie favourite “the Toasty”, with a Vietnamese twist.
I often make this recipe for my vegan wife by swapping out the mayo & butter with a vegan option and truthfully…. you really wouldn’t even know the difference!

Mushroom Mix
2

1. Tear the mushroom petals off the root head, keep the whole and part of the stem (if you have portobellos
slice in 1 inch strips).
2. In 3 shallow dishes set up the breading station for the mushrooms. First with plain flour, middle with coconut
milk seasoned with 1⁄2 Tbsp of togarashi, last with the Panko bread crumbs seasoned with 1⁄2 Tbsp of togarashi 3. Heat the oil in a cast iron pan over medium high heat
4. Once oil is hot, shallow fry the mushrooms until golden brown. Dry on paper towel and season with salt and
remainder of togarashi immediately after frying

Bahn Mi Toppings
3

1. In a small saucepan bring the vinegar, water, sugar, and salt to a boil. This creates a pickling liquid
2. Peel the carrots and radish. On a mandolin thinly julienne the carrots, radish.
3. Keep carrots and radish in separate bowls, pour equal amounts of pickling liquid over each and cool.
4. On the mandolin, slice the cucumber and jalapeño into thin rounds. And thinly slice the red cabbage (to add flavour dress the red cabbage with your favourite vinegar and a pinch of salt).
5. Pick the coriander but leave part of the stem.

Garlic Aioli
4

1. Heat oven to 205 degrees C.
2. Brush the head of garlic with oil, wrap in foil, and place in oven for 30 minutes or until the cloves are soft.
3. Squeeze the roasted garlic into a small bowl and add the zest and juice from 1 lime and the mayonnaise.
4. Mix together and season with salt to taste.

Toasty Bread and Preparation
5

1. Clean the mushroom fry oil out of the cast iron pan, will be used to toast the bread
2. Spread ½ Tbsp of butter spread on each side of the 4 slices of bread.
3. Toast the bread in the cast iron pan until both sides are golden brown
4. Spread the garlic lime aioli on the inside of both pieces of bread.
5. On the piece of bread used for the bottom of the toasty, stack 4 ounces of the Panko fried mushrooms and top with the carrot and radish pickles.
6. On the top side place 4-5 stems of coriander, a few slices of cucumber and jalapeño and a small handful of the red cabbage.
7. Combine the bread together, slice the toast in half diagonally, and enjoy!

Ingredients

Mushroom Mix
 250 g Mushrooms
 ¼ cup Olive Oil
 ¼ cup Plain flour
 ½ cup Coconut milk
 ½ cup Panko Breadcrumbs
 1 tbsp Togarashi spice (Salt + Sesame Seeds + Chilli Powder + Orange Zest)
Garlic Aioli
 ½ cup Mayonnaise (substitute for vegan mayo if needed)
 1 Head of garlic
 1 tsp Canola Oil
 1 Lime
Bahn Mi Toppings
 2 Carrots
 1 Radish
 ½ cup Rice Vinegar
 ½ cup Water
 1 tsp Sugar
 1 Cucumber
 ½ Head Cauliflower
 1 Chilli
 ½ Red Cabbage
Toasty
 4 Thick Slices Bread
 4 tbsp Butter (substitute for vegan butter if needed)

Directions

A word from the Chef.
1

I was really excited to create this recipe in collaboration with Farmers Pick.
When visiting Australia, I had some of the most exceptional Vietnamese food, so I thought I would combine the old Aussie favourite “the Toasty”, with a Vietnamese twist.
I often make this recipe for my vegan wife by swapping out the mayo & butter with a vegan option and truthfully…. you really wouldn’t even know the difference!

Mushroom Mix
2

1. Tear the mushroom petals off the root head, keep the whole and part of the stem (if you have portobellos
slice in 1 inch strips).
2. In 3 shallow dishes set up the breading station for the mushrooms. First with plain flour, middle with coconut
milk seasoned with 1⁄2 Tbsp of togarashi, last with the Panko bread crumbs seasoned with 1⁄2 Tbsp of togarashi 3. Heat the oil in a cast iron pan over medium high heat
4. Once oil is hot, shallow fry the mushrooms until golden brown. Dry on paper towel and season with salt and
remainder of togarashi immediately after frying

Bahn Mi Toppings
3

1. In a small saucepan bring the vinegar, water, sugar, and salt to a boil. This creates a pickling liquid
2. Peel the carrots and radish. On a mandolin thinly julienne the carrots, radish.
3. Keep carrots and radish in separate bowls, pour equal amounts of pickling liquid over each and cool.
4. On the mandolin, slice the cucumber and jalapeño into thin rounds. And thinly slice the red cabbage (to add flavour dress the red cabbage with your favourite vinegar and a pinch of salt).
5. Pick the coriander but leave part of the stem.

Garlic Aioli
4

1. Heat oven to 205 degrees C.
2. Brush the head of garlic with oil, wrap in foil, and place in oven for 30 minutes or until the cloves are soft.
3. Squeeze the roasted garlic into a small bowl and add the zest and juice from 1 lime and the mayonnaise.
4. Mix together and season with salt to taste.

Toasty Bread and Preparation
5

1. Clean the mushroom fry oil out of the cast iron pan, will be used to toast the bread
2. Spread ½ Tbsp of butter spread on each side of the 4 slices of bread.
3. Toast the bread in the cast iron pan until both sides are golden brown
4. Spread the garlic lime aioli on the inside of both pieces of bread.
5. On the piece of bread used for the bottom of the toasty, stack 4 ounces of the Panko fried mushrooms and top with the carrot and radish pickles.
6. On the top side place 4-5 stems of coriander, a few slices of cucumber and jalapeño and a small handful of the red cabbage.
7. Combine the bread together, slice the toast in half diagonally, and enjoy!

MUSHROOM BAHN MI