Denise says:

  • These large flat mushrooms make great main course vegan burgers.  Marinate them in soya sauce, mirin, garlic and paprika for a truly delicious burger between 30 minutes and 1 hour maximum.
  • Any less there is not enough flavour, any more and the mushroom starts to wilt and shrink.
  • Preparation Time: 15 minutes plus 30 minutes marinating
  • Cooking Time: 20 minutes
  • Serves:  4

Ingredients:

  • 4 large Portobello mushrooms, stalks removed
  • 2 tablespoons soya sauce
  • 2 teaspoons smoked paprika
  • 1 tablespoon mirin rice wine
  • 1 teaspoon garlic salt
  • 1 tablespoon olive oil
  • For The Burger
  • 4 Burger buns toasted
  • 4 slices of tomato
  • 2 red onions – peeled and sliced
  • 1 tablespoon brown sugar
  • 4 tablespoons hummus
  • 2 handfuls fresh rocket leaves

Method

  1. In a zip lock bag, combine your mushrooms with the marinade. Mix it around so all of the mushrooms are coated, then allow to marinate for 30mins – 1 hour.
  2.  Heat the olive oil in a large frying pan.  Place the mushrooms face down and fry over a medium heat for about 5 minutes or until tender.
  3. Remove from pan, leaving any leftover juice, then add your onions. Fry until soft, then add sugar and continue frying until caramelised.  Keep the lid on the pan and fry gently for best results.
  4. Top your bottom burger bun with hummus, then rocket leaves, then tomato, next your mushroom burger topped with caramelised onions. Finish with the top bun lined with more hummus.
Tagged in: dinner, Lunch, Main course vegan, mirin, Onions, Portobello mushrooms, smoked paprika, soya sauce, Supper, Tomato, Vegan