Castle Hot Springs

This mushroom banh mi features sautéed mushrooms as the star filling, bringing a savory, umami-rich twist to the classic Vietnamese sandwich. Crisp baguette is layered with tangy pickled vegetables like carrots and daikon, fresh cucumber slices, and fragrant cilantro.

INGREDIENTS

• Cashew Pate
• Pickled carrot and pepper
• Cucumber (bias cut)
• Roasted mushroom
• Shaved red onion
• Cilantro

CASHEW PATE

• 1 ½ cup cashew
• ¼ cup nutritional yeast
• 1 tbsp Dijon
• ½ cup water
• ¼ cup tamari
• ¾ tsp garlic powder
• ¼ tsp salt
• ¼ tsp pepper

1. Soak cashews in water for 4 hours to soften
2. Combine all ingredients in a blender
3. Mix on high until the mixture turns into an puree
4. Taste and adjust salt and pepper if necessary

PICKLED CARROTS AND PEPPERS

• 2 cups carrot (bias cut)
• 2 cups peppers (sliced)
• 2 ½ cup water
• 2 ½ cup vinegar
• ¼ cup salt
• 1 cup sugar

1. Place peppers and carrots in a heat proof container
2. Combine all ingredients except carrots and peppers in a saucepot.
3. Bring to a boil.
4. Remove from heat after sugar and salt dissolves.
5. Carefully pour the pickling liquid over the carrots and peppers
6. Do not cover with lid
7. Cool in the refrigerator for 12 hours