Get ready to revolutionize your sandwich game with a mouthwatering Beer Marinated Portobello Mushroom Banh Mi that's about to blow your taste buds away! This Vietnamese-inspired culinary masterpiece transforms humble portobello mushrooms into a flavor-packed, beer-infused delicacy that proves vegetarian cuisine can be just as exciting and satisfying as any meat-based dish. Imagine tender, juicy mushrooms marinated in a rich beer blend, grilled to perfection, and nestled in a crispy baguette – this isn't just a sandwich, it's a gourmet experience that will make you forget all about traditional protein options.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Vietnamese
Serves: 4 servings
Ingredients
- 4 large portobello mushrooms
- 1 cup beer
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 4 baguettes
- 1 cup pickled carrots and daikon
- Fresh cilantro for garnish
- Mayonnaise to taste
Instructions
- Begin by preparing the marinade for the portobello mushrooms. In a mixing bowl, combine 1 cup of beer, 1 tablespoon of soy sauce, and 1 tablespoon of hoisin sauce. Stir well to ensure the ingredients are fully mixed.
- Clean the portobello mushrooms by gently wiping them with a damp cloth to remove any dirt. Remove the stems and place the mushrooms in the marinade, ensuring they are fully submerged. Let them marinate for at least 15 minutes to absorb the flavors.
- While the mushrooms are marinating, prepare the pickled carrots and daikon. If you haven't done this in advance, you can quickly pickle them by mixing equal parts of vinegar and sugar with a pinch of salt. Slice the carrots and daikon into thin strips and let them soak in the mixture for at least 10 minutes.
- Preheat your grill or a grill pan over medium-high heat. Once hot, remove the mushrooms from the marinade, allowing any excess liquid to drip off, and place them on the grill. Cook for about 5-7 minutes on each side, or until they are tender and have nice grill marks.
- While the mushrooms are grilling, slice the baguettes lengthwise, but not all the way through, creating a pocket for the filling. Toast the baguettes on the grill for a minute or two until they are slightly crispy.
- Once the mushrooms are done, remove them from the grill and let them rest for a minute. Slice the grilled portobello mushrooms into strips.
- To assemble the Banh Mi, spread a layer of mayonnaise on the inside of each toasted baguette. Add a generous amount of the grilled portobello mushroom strips, followed by a portion of the pickled carrots and daikon.
- Garnish each sandwich with fresh cilantro for an added burst of flavor. Optionally, you can add sliced jalapeños or cucumber for extra crunch and spice.
- Serve the Beer Marinated Portobello Mushroom Banh Mi immediately while the baguettes are still warm and crispy. Enjoy your delicious Vietnamese-inspired sandwich!
Tips
- Mushroom Marination Magic: For maximum flavor, marinate your portobellos for at least 30 minutes, or even overnight if possible. The longer they soak, the more intense the beer and sauce flavors become.
- Beer Selection Matters: Choose a craft beer with robust flavors like an amber ale or a light stout to enhance the mushroom's earthy taste.
- Pickling Perfection: Make your quick-pickled carrots and daikon ahead of time to let the flavors develop. A 30-minute pickling time can significantly boost their tanginess.
- Grill Temperature is Key: Medium-high heat ensures beautiful grill marks and prevents the mushrooms from becoming soggy.
- Bread Matters: Use fresh, crusty baguettes and toast them lightly for that perfect crisp texture that's essential to an authentic Banh Mi experience.
- Customize Your Heat: Add sliced jalapeños or a dash of sriracha for those who love a spicy kick.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 12g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 10mg
