Healthy Mushroom Banh Minis Recipe

Prep: 20 min
Cook: 10 min
Servings: 12

Ingredients

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Heat oil in a large frypan. Add mushrooms and cook on medium heat for about 3 minutes or until golden. Flip mushrooms over, add a teaspoon of water to the frypan and put a lid on. Cook for another 2-3 minutes until tender then set aside.
Place sugar, salt and vinegar in a medium size bowl and stir to dissolve sugar.
Cut carrots into matchsticks, use a julienne peeler to make long strands, or use a normal peeler to make ribbons.
Add carrot and spring onions to the vinegar mix, “scrunch” and set aside to pickle while you prepare the rest of the ingredients.
To make cucumber ribbons, cut cucumber in half lengthways and use a spoon to scoop out the seeds. Then use a vegetable peeler to make ribbons out of the flesh. Alternatively, thinly slice cucumber on the diagonal.
To make the sauce, mix together mayonnaise, yoghurt and chilli sauce. Adjust chilli to taste.
Bake rolls according to packet instructions. Tip: wet the rolls under the tap before baking to make them extra crusty.
To assemble, cut open rolls and pull out some of the middle bread to fit more fillings. They look and taste best when they’re really nice and full!
Spread with sauce and fill with mushroom, pickled vegetables, cucumber, coriander, pepper and thinly sliced chillies.

Variation:

Use grainy or wholemeal baguettes, sliced into 10-15 cm “rolls”
Use daikon in the pickled veg mixture
Include Vietnamese mint, snow peas, red capsicum strips, bean shoots, shredded lettuce, shredded cabbage or pre-prepared Asian coleslaw mix
Swap mushrooms for pork, thinly sliced chilli flavoured tofu, boiled egg, or chicken

Comment:

Rice wine vinegar can be substituted with white wine vinegar, apple cider vinegar or similar.

Healthy tip!

Having a party? Serve vegie sticks and water crackers with salsa rather than high-fat chips and dips.

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