Mushroom Bahn Mi

For meatless Monday, I decided to do a mushroom version of the usually pork bahn mi.  I had made this once before for a friend who doesn't eat meat.  I like the mushroom as much as the pork one.  This one did have a small problem, the bread.  It was too crunchy on the outside and to soft on the inside.  I had taken a short cut with the bread; rather than buying it the day of, as I usually do, I bought frozen baguettes at my weekly shopping trip.  Mistake! They were still delicious, but the bread did take away a bit from the finished dish.  We took pity on the boy, and gave him a small potion.  He hates mushrooms:)

Mushroom Bahn Mi

6 oz Portabella Mushrooms, Thickly Sliced
1    Baguette,Or Two Small
4 oz Daikon Radish,Julienned
2 lg Carrot,Julienned (about 4 Ounces)
About 1/2 c  Mayonnaise
Cilantro
1.5 T  Soy Sauce
1.5 T  Mirin Wine
Jalapenos,Or Hot Sauce
2 T  Butter
1/4 c  White Vinegar
1/4 c  Sugar
1/2 c  Water
Bring the water, vinegar and sugar to a boil.  Let cool. Start to
preheat oven to 400.  Pour the vinegar mixture over the carrots and
diakon.  (use a glass bowl)  Let the veggies sit for 20 minutes at room
temperature.  Put the butter in a pan over medium high heat.  Add the
mushrooms and brown on both sides.  Add the mirin and soy and cover and
let cook a minute or so.  Remove lid and stir,  continue to cook until
the moisture is almost all gone.  Cut the bread in half length wise.
Spread the mayo liberally over each half.  Put the baguettes in the
oven, cut side up and bake for about 5 minutes. (until the mayo is
bubbly and the edges of the bread slightly toasted.  Top the bread with
the sauteed mushrooms, pickled carrots and diakon, cilantro and
jalapenos.