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Categories:
sections fish sauce garlic lime leaves orange canola oil portabella mushrooms garlic chili sauce mayonnaise Provolone cheese Quality Baguettes fresh cilantro
Viewed: 100 - Published at: 4 years agoIngredients
- 3 whole Inches Of Lemongrass, Cut Into Small Sections
- 2 Tablespoons Fish Sauce
- 2 Tablespoons Chili Garlic Sauce
- 2 whole Kaffir Lime Leaves, Sliced
- 1 whole Thai Bird Chili, Seeds Removed
- 1 whole Orange, Zest And Juice
- 2 Tablespoons Canola Oil
- 4 whole Large Portabella Mushrooms, Cleaned, Stem And Gills Removed
- 1/2 Tablespoons Garlic Chili Sauce (or Your Favorite Hot Sauce)
- 1/4 cups Mayonnaise
- 4 slices Provolone Cheese
- 2 whole Good Quality Baguettes, Sliced In Half Lengthwise
- 1/2 cups Spicy Thai Kettle Brand Chips, Crumbled
- 1/2 cups Green Leaf Lettuce, Thinly Sliced
- 1/2 cups Fresh Cilantro, Torn
Method
- Begin by adding the lemongrass, fish sauce, chili garlic sauce, Kaffir lime leaves, chili, and orange zest and juice to a food processor.
- Pulse until you have a rather smooth marinade.
- Scrape down the sides and repeat the pulsing until you have achieved that.
- Remove the blade, and stir in the canola oil.
- Add the cleaned portabella mushrooms into a large casserole pan, and pour the marinade over them, making sure you get both the top and bottom of each mushroom.
- Cover with plastic wrap and let them marinate for one hour.
- In a small bowl mix the garlic chili sauce with the mayonnaise, stirring to incorporate everything.
- Place it in the refrigerator until you are ready to use it.
- Get your grill going on medium heat.
- I prefer to use charcoal as it gets some of that smokiness into the mushrooms adding another dimension in flavor.
- Add the mushrooms to the grill, cover the grill and cook for about 5 minutes.
- Open the lid, turn the mushrooms over, and cook another 5 minutes.
- After they are nice and tender, add a slice of provolone to each mushroom.
- Cover, and cook another minute or two, just until the cheese begins to melt.
- Remove mushrooms from the grill and get ready to build the sandwich.
- Take the bottom halves of the sliced bread, and spread the mayonnaise mixture all over each.
- Top each with two of the Thai portabella mushrooms, add a generous amount of the crumbled Spicy Thai Kettle Brand chips, and top with a generous amount of the lettuce and cilantro.
- Top with the remaining slice of bread and open wide.
- Both my wife and I were blown away by these sandwiches.
- Youve got the freshness from the lettuce and cilantro right away and then the crunchy texture, which I think is needed.
- Then you bite through the smoky Asian marinated mushroom, which have a great meaty flavor I love.
- Oh, and then the spicy mayonnaise that balanced everything out.
- Im glad I came up with this idea as I know I will be making more of them.
- My wife and I loved them so much.
- Hope you enjoy.
