Grilled Portabella Mushroomand Blackberry Sriracha Banh Mi

Recipe by Chef James Brickmore-Hutt

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.

INGREDIENTS

1 cup water, divided

3 cups rice wine vinegar, divided

1 cup granulated sugar, divided

2 tbsp kosher salt, divided

2 1/2 cups DOLE® Chef-Ready

Cuts Mango Cubes, thawed and reserved slack

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

2 cups hoisin sauce

3 1/2 cups DOLE® Chef-Ready Frozen Blackberry Purée, thawed and divided

1 cup honey

1 cup soy sauce

4 tbsp Chinese five-spice powder

20 portabella mushrooms, cut into slices

1/2 cup Sriracha sauce

10 (6-inch) French baguettes

10 cups Char Siu Portabellas, sub-recipe

2 1/2 cups Sweet and Sour Mango, sub-recipe

2 1/2 cups Pickled Carrots, sub-recipe

40 jalapeños, thinly sliced

1 1/4 cups Daikon radish, julienned

2/3 cup fresh cilantro leaves

2 cups Blackberry Sriracha, sub-recipe

DIRECTIONS

1. Make The Sweet and Sour Mango:

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

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.

Chef Tip: This versatile Sweet and Sour Mango sauce can last up to 4 weeks refrigerated. Make this ahead of time for fast prep.

2. Make the Pickled Carrots:

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

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.

Chef Tip: Pickled carrots can last up to 4 weeks refrigerated.

3. prepare the Char Siu Portabellas:

In a mixing bowl, combine hoisin sauce, 2 cups blackberry purée, honey, soy sauce, 1 cup rice wine vinegar and Chinese five-spice powder and stir until well blended.

Add the sliced portabella mushrooms and marinate for 1 hour in the refrigerator.

Heat grill to medium-high heat.

Grill each marinated portabella slice for 3-5 minutes on each side until caramelized and charred. Remove from grill and reserve.

4. Make the Blackberry Sriracha:

Add 1 1/2 cups blackberry purée and Sriracha sauce to blender and pulse until mixed well. Reserve.

Chef Tip: Blackberry Sriracha is great with chicken wings!

Serve:

Split the 6-inch French baguette down the middle. Fill with 1 cup of prepared char siu portabella mushrooms, topped with 1/4 cup of sweet and sour mango, 1/4 cup of pickled carrots, 4 slices of jalapenos, 2 tbsp of Daikon radish and 1 tbsp of cilantro. Drizzle with 2 tbsp of blackberry Sriracha.

Prep: 45 mins 10 Servings