- Serves: 4
- Preparation: 25 minutes
- Cooks In: 20 minutes
Share:
Ingredients
Method
Thickly slice the mushrooms, then score cut sides of each slice in a diagonal pattern.
Combine oil, garlic and lemongrass in a large bowl. Add mushrooms and season with salt and pepper.
To make sauce, combine all ingredients in a separate large bowl. Set aside.
To make pickled vegetables, combine vinegar and sugar in a bowl. Add remaining ingredients, season with salt and pepper and toss to coat. Stand 10 minutes, or until vegetables are softened.
Preheat a large barbecue flat plate or large frying pan over a high heat. Add mushrooms in two batches. Cook for about 3–4 minutes on each side, or until tender. Remove and add to sauce mixture. Toss gently to coat.
To serve, split the rolls down the middle without cutting all the way through. Spread one side with pate and other side with mayonnaise. Fill with pickled vegetables and herbs.
Remove the mushrooms from the sauce, allowing excess to drip off, and add to the rolls. Scatter with spring onion, chilli (if using) and sesame seeds. Serve and eat immediately.
Ingredients
Directions
Thickly slice the mushrooms, then score cut sides of each slice in a diagonal pattern.
Combine oil, garlic and lemongrass in a large bowl. Add mushrooms and season with salt and pepper.
To make sauce, combine all ingredients in a separate large bowl. Set aside.
To make pickled vegetables, combine vinegar and sugar in a bowl. Add remaining ingredients, season with salt and pepper and toss to coat. Stand 10 minutes, or until vegetables are softened.
Preheat a large barbecue flat plate or large frying pan over a high heat. Add mushrooms in two batches. Cook for about 3–4 minutes on each side, or until tender. Remove and add to sauce mixture. Toss gently to coat.
To serve, split the rolls down the middle without cutting all the way through. Spread one side with pate and other side with mayonnaise. Fill with pickled vegetables and herbs.
Remove the mushrooms from the sauce, allowing excess to drip off, and add to the rolls. Scatter with spring onion, chilli (if using) and sesame seeds. Serve and eat immediately.
