Soy Glazed Shiitake Banh Mi Sandwiches

Recipe & Photos by Brianne Dela Cruz, Gather & Grow


Veggie-packed Banh Mis
are truly an amazing lunchtime (or dinnertime) sandwich
to enjoy on an outdoor adventure.

Barbones cast iron skillet on a grill grate

The soy-glazed shiitakes elevate this simple sandwich to the next level and pack a punch in flavor. Soy-soaked shiitakes have quickly become a favorite meat replacement in many of my vegan-ized dishes at camp.


If you’ve never tried mushrooms soaked in a soy marinade, then glazed to perfection in a cast iron skillet, I’m happy to introduce this dish to you.

This recipe was developed to follow both the
Grilled Pork Belly Noodle Bowl and the Vietnamese Egg Scramble.

Using the leftover and already prepared ingredients from those meals makes this sandwich a breeze to build, then wrap up in your pack, before hitting the trails.

Grilled Pork Belly Noodle Bowl and Vietnamese Egg Scramble

Tip: These mushrooms also serve as a wonderful vegan substitute for pork in the paired Vietnamese noodle bowl dinner.


 oy Glazed Shiitake Banh Mi Sandwiches


How to Make
Soy Glazed Shiitake Banh Mi Sandwiches

Serving: 4 | Prep Time: 5 min | Cook Time: 3-5 min | Total Time: 10 min + day for marinade 


Banh Mi Sandwich
  • 16 shiitake mushrooms, dried
  • 4 baguette buns
  • 1 cup carrots, shredded
  • 1 cup romaine lettuce
  • ½ cucumber, sliced
  • 1 cup cilantro 
  • 1 cup mint
  • 1 jalapeno, sliced
  • 1 cup green onion, chopped
  • ½ cup sprouts
  • Vegan mayo
  • Sriracha
Shiitake Soy Marinade
  • 1 tablespoon brown sugar
  • 1 cup soy sauce
  • 1 tablespoon black pepper 


      At Home 
      1. Add the dried shiitakes and soy marinade ingredients to a ziplock bag. Store in a cooler overnight while shiitakes rehydrate.
      At Camp
      1. In a large skillet, sauté pre-marinated shiitake mushrooms with marinade sauce over 15 hot coals until fully cooked (about 3-5 minutes). 
      2. Remove from heat. 
      3. Spread mayonnaise and sriracha over halved baguettes.
      4. Using the pre-prepped veggies (shredded carrots, cucumbers, mint, green onions, jalapeño, sprouts) build the banh mi sandwiches. 
      5. Layer on the shiitake mushrooms. 
      6. Slice sandwiches in half before serving, or wrap to store for lunchtime.



                Brianne Dela Cruz is a master gardener, wild forager, campfire foodie, and acclaimed writer and photographer. From her home in Salt Lake City, she teaches online gardening and foraging courses for modern folks and budding naturalists as well as hosts seasonal community gatherings. Brianne's blog and online school, Gather & Grow, is a community of folks exploring the intersection between nature and personal growth by discovering ways to slow down and nourish themselves with nature.  

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