Mushroom Confit Bánh Mì

This delicious recipe for Mushroom Confit Bánh Mì pairs perfectly with Above 2023 Cabernet Sauvignon.

Servings

4

Prep

20m

Cook

40m

Ingredients

  • 1 Medium shallot, peeled and mashed

  • 4 Medium garlic cloves, smashed

  • 4 Large sprigs fresh rosemary

  • 4 Large sprigs fresh thyme

  • 4 Large sprigs fresh oregano

  • 2 Teaspoons McCormick Gourmet™ Organic Coriander Seed

  • 2 Teaspoons McCormick® Whole Black Pepper

  • 2 McCormick Gourmet™ All Natural Whole Cloves

  • 2 McCormick® Bay Leaves

  • 4 Pieces star anise, such as El Guapo® Star Anise

  • 1 1/2 Pound Portobello mushroom caps, sliced

  • 3 1/3 Cups Vegetable oil, plus more for brushing

  • 1 Teaspoon McCormick® Sea Salt Grinder

  • 3 Tablespoons Red wine vinegar

  • 3/4 Cup Kewpie® mayonnaise

  • 1 Medium lemon, zested

  • 2 Teaspoons Fresh lemon juice

  • 4 Demi-baguettes or 6-inch crusty rolls, split lengthwise

  • 1 Large carrot, cut into matchsticks (about 1 cup)

  • 2 Persian or mini cucumbers, cut into ribbons

  • 2 Cups Mixed greens

  • 1 Medium red chili, stemmed and thinly sliced

  • 1 Green onion, thinly sliced, green part only

  • 1/4 Cup Fresh cilantro leaves

Directions

1. For the Mushroom Confit, place shallot, garlic, fresh herbs, coriander, peppercorns, cloves, bay leaves and star anise in center of double layer of cheesecloth. Wrap to enclose, tying tightly with butcher twine. Set aside.

2. Heat large heavy-bottom saucepan on medium-high heat. Brush mushrooms lightly with oil. Sear mushrooms on each side just until lightly browned, about 30 seconds per side. Reduce heat to low; sprinkle evenly with salt.

3. Add oil and herb sachet to saucepan (oil should cover mushrooms). Heat on medium heat until temperature reaches about 180°F (80°C) on an instant read thermometer (this should take about 10 minutes). Reduce heat to low. Cook 25 minutes. Stir in vinegar; cook 5 minutes longer. Remove from heat. Use a slotted spoon to remove mushrooms from oil. Reserve oil for another use. Set mushrooms aside, keeping warm until ready to serve.

4. Meanwhile, for the Citrus Aioli, whisk all ingredients in small bowl until well blended. Cover and refrigerate until ready to serve.

5. To assemble Bánh Mì, split rolls lengthwise, being careful not to cut all the way through. Spread rolls evenly with Citrus Aioli. Layer baguette with carrot, cucumber and mixed greens. Spoon Confit Mushrooms onto rolls, draining any excess oil. Top with sliced chili, green onion and cilantro to serve.


*Recipe and Photo Courtesy of McCormick & Company, Inc.

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