In a small bowl stir together the beer, soy sauce, honey, garlic powder and salt.
Slice the mushrooms, add to a large Ziplock bag or a shallow bowl. Pour the beer mixture over the mushrooms, seal the bag or cover the bowl. Leave at room temperature for one hour or refrigerate for up to 24 hours.
In a small bowl stir together the sour cream (or mayo) and sriracha, set aside.
Heat the oven to 425°F.
Remove the mushrooms from the marinade.
Cover a baking sheet with aluminum foil. Add the mushrooms to prepared pan. Add to the oven, bake for 10 minutes, stir then bake for ten more minutes. Repeat until the mushrooms are dry and most of the liquid has evaporated. Remove from oven.
Toast the insides of the rolls, spread the insides of the rolls with the sriracha cream.
Add the mushrooms to the rolls. Top with cucumbers, carrots, jalapeno and cilantro. Serve immediately