Name: Beer Marinated Portobello Mushroom Banh Mi
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Vietnamese-inspired
Ingredients: 1 cups (237 ml) Sam Adams Boston Lager beer; 1/2 an orange juice of 1/2 an orange; 1 tsp minced ginger; 1 tsp minced jalapeño; 1/2 shallot, minced; 2 tbsp olive oil; Salt; 2 banh mi baguettes; 2 large portobella mushrooms, cut into thick slices; 1/2 cups (118 ml) carrots, cut into sticks; 1/2 cups (118 ml) cucumber, cut into sticks; 3 tsp sugar; 1 tsp salt; 1/4 cups (60 ml) water; 1 tbsp lemon juice; 1/4 cups (60 ml) mayonnaise; 2 tsp sriracha sauce; 1 tbsp olive oil

Description

Grilled portobello mushrooms marinated in a zesty beer vinaigrette are the star of this unique banh mi. Kimchi, cilantro, and jalapeños add a fiery kick.

Ingredients

Units Scale

1 cups (237 ml) Sam Adams Boston Lager beer
1/2 an orange juice of 1/2 an orange
1 tsp minced ginger
1 tsp minced jalapeño
1/2 shallot, minced
2 tbsp olive oil
Salt
2 banh mi baguettes
2 large portobella mushrooms, cut into thick slices
1/2 cups (118 ml) carrots, cut into sticks
1/2 cups (118 ml) cucumber, cut into sticks
3 tsp sugar
1 tsp salt
1/4 cups (60 ml) water
1 tbsp lemon juice
1/4 cups (60 ml) mayonnaise
2 tsp sriracha sauce
1 tbsp olive oil

Instructions

For the vinaigrette/marinade
In a large bowl, add all ingredients except olive oil and whisk well. Pour olive oil in a thin stream while whisking.
For Banh Mi
Marinate sliced mushrooms in the vinaigrette for 20 minutes to 1 hour.
In a grill pan, heat oil on high, then reduce heat to medium. Grill sliced marinated mushrooms until browned on both sides, spooning minced shallots from the vinaigrette and/or extra vinaigrette over the mushrooms while grilling.
In a jar, add water, lemon juice, sugar, and salt; stir to mix well.
In a bowl, place carrot and cucumber sticks; sprinkle with 1 tsp sugar and 1 tsp salt. Let sit for 10 minutes.
After 10 minutes, squeeze out excess liquid from the carrots and cucumbers, and place them in the jar with the water and lemon juice mixture. Let sit for 20 minutes.
Mix sriracha sauce with mayonnaise.
Preheat oven to 350°F (177°C).
Slice a baguette from the center, leaving one longer side attached. Place in the oven for 3–5 minutes to warm.
Smear spicy mayonnaise on both sides of the bun. Arrange grilled mushrooms, pickled carrots and cucumbers, and jalapeno slices. Add cilantro, if desired.

Notes

For a deeper mushroom flavor, marinate for up to 4 hours in the refrigerator.
Substitute any dark beer for the Sam Adams Boston Lager; a stout would add richness.
To make ahead, prepare the pickled vegetables and spicy mayonnaise a day in advance and store separately in the refrigerator.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Sandwich
Method: Grilling
Cuisine: Vietnamese-inspired

Nutrition

Serving Size: 1 sandwich
Calories: 400
Sugar: 10
Sodium: 800
Fat: 20
Saturated Fat: 5
Unsaturated Fat: 10
Carbohydrates: 50
Fiber: 5
Protein: 15