It’s now peak mushroom season in Ireland, and we’ve a great variety of them available to pick up in our online store. When preparing mushrooms for cooking they should never be washed, as they are porous and will retain this water which will interfere with their texture and flavour when cooked. However, their ability to retain fluids works perfectly for this recipe as the mushrooms are marinated in a flavoursome mixture which adds an extra level of deliciousness to these burgers. I’ve made a simple plant-based burger sauce, which works nicely with the cooked mushrooms, along with a layer of lettuce and slices of our juicy tomatoes.
Enjoy!
Nessa x
Mushroom Burgers
Ingredients
- 2 large portobello mushrooms
- 1tbsp soy sauce
- 1tbsp balsamic vinegar
- 1tsp olive oil
- 2 cloves garlic, crushed
- Salt and freshly ground pepper
For the sauce
- 3tbsp vegan mayonnaise
- 2tbsp liquid from the gherkins
- 1 gherkin, finely chopped
- ½ tsp Dijon mustard
- 1 clove garlic, crushed
To serve
- Vegan cheese, cut into slices
- 2 burger buns, lightly toasted
- Lettuce
- Tomatoes
Method
- Prepare the mushrooms by removing the stems and lightly brushing away any dirt. In a bowl, combine the soy sauce, balsamic vinegar, olive oil and garlic, along with a little salt and pepper. Whisk to combine, before adding to a bag along with the mushrooms. This allows the mushrooms to better soak up the marinade. Place in the fridge for about an hour.
- Make the sauce by combining the mayonnaise, gherkin liquid, gherkin, mustard, and garlic in a small bowl. Place in the fridge until ready to use.
- Place an oven-proof griddle pan over a medium heat. Add a drizzle of olive oil, once hot add the mushrooms. Cook for about 5 minutes on each side.
- Preheat the grill. With the mushrooms underside up, place a slice of plant-based cheese on top. Place the pan under the grill for about two minutes, until the cheese starts to bubble.
- Remove straight away and layer into the toasted bun with the burger sauce, lettuce, and slices of tomato.
