Vietnamese Bahn-Mi sandwich with strips of oyster mushroom and Vegetarian Pâté Mexican Style

Ingredients for 4 portions:

For the pickles

• 2 carrots
• ½ radish
• 1 tsp salt
• 2 tsp agave syrup
• 60 ml white wine vinegar
• 60 ml water

For the strips of oyster mushroom

• 2 shallots
• 3 tbsp peanut oil
• 400 g oyster mushrooms
• 2 yellow chilli peppers
• 2 cloves of garlic
• ½  tsp salt
• ¼ tsp black pepper

To serve

• 4 baguette rolls
• 2 tbsp Tartex Vegetarian Pâté Mexican Style
• ½ cucumber
• 1 spring onion
• ½ bunch of coriander


Slice carrots and radish into thin strips, mix with ½  tsp salt and rub together gently until coated. Leave to stand for 5 minutes, then drain and rinse.

Mix together agave syrup, the rest of the salt, the white wine vinegar and the water, stir in the vegetables and leave to stand for 15 minutes.

Chop the shallots finely, add peanut oil to a hot frying pan and sauté the shallots for 1 minute.

Turn down to a medium heat, tear the oyster mushrooms into bite-sized pieces and stir into the shallots. Cut the chilli peppers into fine rings and add to the mushrooms. Braise for 10 minutes, stirring occasionally.

After 7 minutes, add the finely chopped garlic and, at the end of the cooking time, season with salt and pepper. 

Cut open the baguette rolls (do not cut right through), finely slice the cucumber, chop the spring onions and tear the coriander leaves. Spread the bottom half of the roll with Tartex Vegetarian Pâté Mexican Style, then add layers of cucumber, sliced mushrooms and pickles and top with spring onions and coriander. Finally, put the lid on the sandwich.