Asian-style Loaded Mushroom Baguette

2 portions

This slightly Banh Mi inspired baguette is a fantastic healthy and filling alternative to meat-laden store-bought sandwiches, quick to prepare and packed full of flavour thanks to the umami-rich oyster sauce.

NUTRITION NOTES - This is a great meat-free option that’s not just for vegetarians. The fabulous fungi – mushrooms - are practically calorie-free and what they lack in calories they make up for in nutrients, supplying a wealth of B vitamins and fibre and some small amounts of vitamin D.  They also contain potassium, for normal muscle function and blood pressure. But if you want a better burst of vitamin D, take the bread out to grill on the BBQ and grab some vitamin D-rich sunshine at the same time. 


250g mixed exotic mushrooms
1 garlic clove, crushed
1 small knob of ginger, finely chopped
2 small baguettes (around 75g each) or 1 baguette, halved
2 tbsp Lee Kum Kee Sriracha Mayo (optional)
1 medium carrot, grated or julienned
1 spring onion, finely sliced
1 small bunch of coriander

Nutrition Information

Energy 561 kcal
Protein 15.2 g
Fat 12.3 g
Saturates 1.8 g
Carbohydrates 101.6 g
Salt 4.1 g


1 Heat the sesame oil in a large frying pan or wok over medium-high heat. Add the mushrooms, garlic and ginger and cook for around 10 minutes, until softened and golden, stirring regularly. Add the oyster sauce and cook for a further 2-3 minutes, stirring frequently.
2 Slice the baguettes in half and lightly toast. Spread the sriracha mayo on the bottom half of each baguette, then top with the mushrooms, followed by the carrots, spring onions and coriander. Top with the lid and enjoy immediately.
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