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Export 17 ingredients for grocery delivery
Step 1
Mix all the marinade ingredients in a large bowl. Add the cleaned mushrooms and coat them in the marinade. Set aside to marinate for at least an hour, giving the mushrooms a stir every 15 minutes or so to make sure they are absorbing the marinade evenly.
Step 2
Heat up the oven to 160° C / 320° F fan function (or 180° C / 355° F without fan) and if you have a wire rack-topped oven tray use that, otherwise line a regular oven tray with a piece of baking paper.
Step 3
Arrange the marinated mushrooms on a wire rack-topped oven tray, leaving plenty of space around each so that they can crisp up easily. Bake for about 20 minutes, until cooked through and charred in places.
Step 4
Julienne the carrot and cucumber (discarding the watery centre) using a julienne peeler. Cut the radishes into matchsticks and slice the sushi ginger thinly.
Step 5
Place the prepped veggies in a sterilised (rinsed with boiling water) jar.
Step 6
Put the rice vinegar, ½ cup / 120 ml water (more water if you want the pickles to be less sharp), sugar (adjust the amount to taste) and salt in a small pot and bring to the boil. Continue simmering for about 10 minutes.
Step 7
Pour hot pickling liquid over the raw vegetables. Once the pickling liquid cools down, keep the jar in the fridge.
Step 8
Toast your bread or bread rolls if you wish.
Step 9
Spread a layer of ripe avocado at the bottom of each sandwich, top with fresh spinach, grilled (and cooled off) mushrooms, drained pickles, coriander and Sriracha mayo. Close the sandwich and enjoy.
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