Mushroom Bahn Mi

Directions

For the Carrot Daikon Slaw

1. Bring 1/2 cup of water to a boil over high heat in a small saucepan. Add the sugar and salt and stir until completely dissolved. Remove the saucepan from the heat, add the remaining 1/2 cup water and the vinegar and stir. Add the carrot and daikon to the brine and let it sit for at least 20 minutes
2. After 20 minutes, use it right away or store it in the refrigerator in an airtight container for up to 1 month
   

For the Mushroom Pâté

1. Soak the Roland Shiitake mushrooms in 1 cup / 244 g of boiling hot water for 30 minutes. Heat the toasted sesame oil in a large skillet over medium high heat
2. Add the shallot and cremini mushrooms, stirring regularly until the mushrooms soften and turn brown. This should take about 10 minutes and their liquid should evaporate
3. Add the cremini and shallot mixture to a food processor and add the shiitake mushrooms, 1 tbsp/12 g of the mushroom soaking liquid and miso
4. Process until you have a smooth paste. Add the butter, 1 TB at a time, while the motor of the food processor is still running
5. You should have about 1 and 1/4 cups worth of pâté

For the Sandwich

1. Combine the hoisin sauce, oyster sauce, and chili oil. Heat the grapeseed oil in a large skillet or cast-iron pan and add the oyster mushrooms
2. Cook until the mushrooms are caramelized on both sides and their liquid has evaporated – cook in 2 batches if needed to make sure all the mushrooms are caramelized
3. Once the mushrooms are done, toss them with the oyster sauce mixture. Adjust salt as needed
4. Cut the baguette. Spread the pâté, add the sautéed oyster mushrooms, carrot daikon slaw, cilantro, chili slices and radish