Copycat of Pelican Pub in Pacific City. Same pickled veggies and sauce can be used in Tofu “steak” version for variety.

Ingredients
Pickled Veggies

1 cup shredded Carrot
1 cup shredded Daikon Radish (or Jicama)
Optional, English cucumber
2/3 cup Rice Vinegar (or Apple Cider Vinegar)
1/3 cup Water

Sandwich

Two 6" French Baguettes
16oz Portobello Mushrooms
1/4 cup Onions, sliced

Marinade
1/4 cup Low Sodium Soy Sauce
2 Tbs Maple Syrup
1/2 tsp Liquid Smoke

Garnish
Sliced Cucumber (optional)
Freshly Sliced Jalapenos (optional)
Fresh Cilantro (optional)

1 cup shredded Carrot 1 cup shredded Daikon Radish (or Jicama) 2/3 cup Rice Vinegar (or Apple Cider Vinegar) 1/3 cup Water 16 oz Portobello Mushrooms 1/4 cup Onions, sliced 1/4 cup Low Sodium Soy Sauce 2 Tbs Maple Syrup 1/2 tsp Liquid Smoke

Instructions
Pickled Veggies

Peel carrots and daikon
Carefully shred or julienne about 1 cup each of the carrot and daikon
Place veggies in a glass bowl and add vinegar and water.
Stir occasionally and set aside.
Drain before using.

Sauce

Stir Mayo, lime juice and Sriracha ingredients
Adjust Sriracha to your own taste preference

Mushrooms

Slice onion and gently saute in 1-2 Tbs water until softened
Clean the mushrooms and remove the stems.
Slice the Portobellos thick and add stems and cap to marinade for a few minutes, then to frypan.
Gently saute until softened and they begin to release their own liquid
Add marinade and stir well
Simmer until most of the liquid has cooked off and evaporated

Assembly

Although not necessary, I recommend toasting the baguettes
Slice each baguette lengthwise and slather with the aoli sauce
Pile high with generous amounts of mushrooms, drained slaw, and garnishments