Who are you fooling with a mushroom burger, right? Maybe you’ve ordered something similar in a restaurant only to regret it upon taking a bite. (That’s definitely happened to me a couple of times.) The problem with most mushroom burgers is a lack of flavor and juiciness. This may sound difficult to remedy, but it’s not. I’ve found that simply marinating mushrooms with herbs, garlic and balsamic gives them that much desired kick. Keeping the portobellos whole also helps them to become extra juicy. They`ll absorb a lot of that marinade and cooking oil, and the more absorbed, the better. You’ll get all those juices and flavors back when you take a bite. You’ll almost think it’s meat. Portobellos are usually the size of a patty, so no fussing around; marinate, sauté in a pan, eat.
The quick-pickled vegetables adds extra crisp and sharpness, the honey dijonnaise sweetens the deal. Enjoy!
This marinade is enough for 4 portobellos.
• 6 tablespoons olive oil
• 3-4 garlic cloves, finely chopped
• 3 tablespoons balsamic vinegar
• 2 sprigs of thyme, leaves only
• a small handful of parsley, chopped
If the stems of the mushrooms are too long, cut them off. Mix all ingredients in a bowl, add the portobellos and marinate for at least an hour. Turn them over a couple of times.
You can really improvise here, if you don’t like fennel, don’t put any. If you think celery is great, put some. As long as you have the same amount of each vegetable. This works well on any kind of burger/sandwich.
• 1 medium carrot
• 1 small raddichio
• 1/2 fennel bulb
• 1/4 celeriac
• 3 tablespoons apple cider vinegar
• 2 tablespoon sugar
• 1 tablespoon oil
• a pinch of salt
Cut all the vegetables in julienne (mandolin or with your knife skills). Mix in a bowl with the vinegar, sugar, oil and salt. Set aside for at least 30 minutes.
Heat up some oil in a frying pan.
Cook your mushrooms on medium heat, for 3-4 minutes on each side. Season with salt and pepper. Remove from heat and deglaze with some of the marinating juice (or balsamic), shaking your pan. Leave to cool a couple of minutes before serving.
Serve on a toasted bun or roll, with pickled veggies, honey dijonnaise and your favorite cheese.