For the vinaigrette/marinade

1. In a large bowl, add all the ingredients except olive oil and whisk well a few times. Pour olive oil in a thin stream while whisking the vinaigrette. Keep aside.

For Banh Mi

1. Marinade sliced mushrooms in the vinaigrette for about 20 minutes to upto an hour.
2. In a grill pan heat up the oil on high. Turn the heat to medium and grill the sliced, marinate mushroom till they become brown on both the sides. Spoon some minced shallots from the vinaigrette on the mushrooms while they grill. You can also drizzle some extra vinaigrette on top of the mushrooms while they are cooking.
3. In a jar add water, lemon juice, sugar and salt – stir to mix well. Keep aside.
4. In a bowl place carrot and cucumber sticks and sprinkle 1 tsp sugar and 1 tsp salt. keep aside for 10 minutes.
5. After 10 minutes the carrots and cucumbers will release liquid. Using your fingers, squeeze all the liquid out and place the stick into the jar with water and lemon juice mixture. Let it sit for about 20 minutes
6. Mix the sriracha sauce with the mayonnaise.
7. Preheat the oven to 350 F.
8. Take one baguette and slice it from the center so that its still attached from one of the longer sides. You don’t want to cut it all the way through.
9. Place the baguette into the oven for about 3 to 5 minutes. You just want it to be warmed up.
10. Smear a generous amount of spicy mayonnaise on both sides on the bun. Arrange grilled mushrooms, pickled carrots and cucumbers and a few slices of jalapenos for some extra heat. You can also add some chopped up cilantro for more flavor.