Portobello mushrooms are marinated in a lager beer vinaigrette and then grilled. Top with kimchi, cilantro, and jalapeños.
By Pallavi Gupta
This sandwich is mostly made with grilled meat and the only vegetarian version that I have had of Banh Mi is with tofu. I used protobella mushrooms and marinated them in beer vinaigrette and then grilled them. This recipe is great for barbecues, parties and for summer picnics.
The beer I used for this recipe is Boston Lager which to my surprise I couldn’t find at the LCBOs near where I live (Ossington). I went to two LCBO stores and called two other and none of them had it. Finally I called The Beer Store at 1200 Dundas Street and the gentleman at the store confirmed that he had the beer in stock.
Boston Lager pairs really well with citrus flavors so I sweetened the vinaigrette with some fresh orange juice and flavored it with ginger and shallots…a little bit of jalapeno for heat. I tasted the vinaigrette thinking that it will still be bitter because of the beer but the orange juice had completely transformed the flavor of beer. I marinated the mushrooms in the vinaigrette for about 20 minutes and grilled them in a cast iron skillet. You can do this step on your bbq grill. The cooking removed any bitterness that was left from the beer leaving the mushrooms juicy and with a nice earthy flavor. I poured some extra vinaigrette on the mushrooms while they were cooking for a more intense flavor.
Unlike the regular sandwiches Banh Mi has kimchi instead of lettuce or any other kind of salad. Top it up with some fresh cilantro and slices of jalapeno to increase the heat by a few notches. I also smeared some spicy mayonnaise to make the sandwich moist. Its a perfect sandwich for a road trip. Give it a try you sandwich lovers!
Pallavi is a vegetarian globetrotter, who currently lives in the southern part of India. Past ten years of her life includes living in six cities in three different countries. It has added to her vast exposure of cuisines from different parts of the world which is now reflected in her cooking. She shares her knowledge of vegetarian and vegan recipe from around the world via her blog Veggie Zest. When not cooking or photographing, she does graphic design.