Ingredients

• 0.33 cups matchstick-cut carrots
• 0.33 cups matchstick-cut jicama
• 0.25 cups thinly sliced onion
• 0.75 cups rice vinegar , divided
• 0.25 cups water
• 0.25 cups white sugar
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 2 teaspoons sriracha sauce , or more to taste
• 1.5 teaspoons garlic powder
• 1 teaspoon Chinese five-spice powder
• salt and ground black pepper to taste
• 2 portobellos mushrooms - stems and gills removed , cut into 1/4-inch slices
• 4 tablespoons mayonnaise
• 2 hoagies rolls , split lengthwise and toasted
• 0.25 cups thinly sliced cucumber
• 1 jalapeño pepper , Optional
• 6 sprigs fresh cilantro , or to taste
• 2 limes wedges

Instructions

1. 1 Combine carrots, jicama, and onion in a small bowl.
2. 2 Combine 1/2 cup vinegar, water, and sugar in a saucepan over medium heat. Stir until sugar dissolves, about 1 minute. Remove from heat and pour pickling liquid over the vegetables. Let sit for 30 minutes.
3. 3 Whisk remaining 1/4 cup vinegar with fish sauce, soy sauce, sriracha, garlic powder, five-spice powder, salt, and pepper in a 10-inch sauté pan over medium heat. Bring to a boil for about 3 minutes. Lower heat to medium, add mushrooms, and cook until tender, about 5 minutes. Remove mushrooms from liquid with a slotted spoon.
4. 4 Spread 1 tablespoon mayonnaise over each roll half. Divide mushrooms evenly over the two bottom halves. Drain pickled vegetables and divide evenly over mushrooms. Divide cucumber, jalapeño, and cilantro between the sandwiches. Add more sriracha if desired. Squeeze 1 lime wedge over filling of each sandwich and cover with top bun half.

Nutrition per serving