What about those times when I want a really jam packed flavorful sandwich that is reminiscent of a hamburger but not?
Luckily, among the vegetarian-cuisine world there is a popular sandwich: The Portabello Burger. Yes, it is not a burger of meat but it is filling, substantial and you can make it complex in terms of flavor.
Wow. Dilemma.
I have had one in a restaurant before and I am pretty sure that I paid over $10. Travesty. I am pretty sure that making a meatless burger should make it cheaper not 'gourmet' and therefore more expensive. Thus, instead of running out and purchasing one, why not make one! That way I can experiment with the flavors and toppings. MHM. My kind of dinner time.
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Mushrooms are one of the most versatile ingredients that can be added to SO many dishes. My own personal favorites are shitake, portabello, oyster and enoki. They each have distinct flavors, and textures making them ideal for different dish-types.
Enoki have a 'fruity' flavor and are one of the most delicate mushrooms out there. I sometimes use enoki as 'noodles' in dishes that I want to make a little bit lighter. Their light flavor is excellent for garnishing soups or the being the finishing touch on a stir fry
Oyster mushrooms have a very deep, nutty flavor and thus, are great for adding that rich mushroom flavor you want in a mushroom soup!
Portobello- the king. At least in my mushroom experience so far. It has a mild taste and since it is a pretty meaty mushroom it is a great addition to prettty much any meal. Feel free to leave the cap whole and flavor or add it something else.
Shiitake- smaller than oyster and more delicate in flavor. They also can have fairly 'chewy' stems so I find that I either soak them in a liquid before use or finely chop the stems before use.
Fun fact? Someone who collects mushrooms is called a mysophagist. 'Mushroom Hunting' is actually a legit hobby of some people. Cool and weird all at the same time.
Here is a great taste guide for any home-chef on different types of mushrooms and their properties!
Portobello 'Burger' with light maple glaze
1 large portabello mushroom
1 tbsp olive oil
5 white mushrooms (Agaricus bisporus)
1 white onion
pinch of salt
2 tbsp maple syrup
1 multigrain bun
1 tsp of your favorite hot sauce (I used Franks Red Hots)
Fresh basil (to taste)
Begin by making sure that you thoroughly wash the mushrooms that you'll be using. They are often picked over at the supermarket (I am one of those people) so many peoples fingers have probably been all over them!
1. Preheat the oven to 350F.
2. Roughly chop your onion. Add 1tbsp olive oil to frying pan and place on medium heat. Add the onion, pinch of salt and cover with a lid. The salt serves to bring more moisture out of the onions. We are sweating them in order to remove their acidic bite and turn them into a caramelized delight! Additionally, by covering them we trap all the steam that is produced by the moisture which continues to soften the onions without the need for the addition of more oil.
3. Roughly chop the white mushrooms and add to onion mixture. Optional: Add 1 tbsp of maple syrup. This is going to further sweeten the onion and mushroom mixture, deepening their flavors.
4. Remove the stem of the portobello mushroom and place the cap in the pan as well. Using a bbq paint brush, paint the maple syrup over the top of the mushroom cap. Cover once again to allow for the steam to soften the mushroom and infuse it with maple deliciousness.
5. Take the same bbq paint brush and brush the inside of a fresh multi-grain bun with maple syrup. You don't need too much, just enought to paint a thin layer of both halves. Place face up on a baking tray and put in oven until the bread has become toasted and the maple syrup has caramelized.
6. When the portobello mushroom has softened, remove the pan from the heat. Place it on your toasted pun, followed by a heaping pile of mushroom and onions. Add your favorite hot sauce and fresh basil, to taste.
1. Preheat the oven to 350F.
2. Roughly chop your onion. Add 1tbsp olive oil to frying pan and place on medium heat. Add the onion, pinch of salt and cover with a lid. The salt serves to bring more moisture out of the onions. We are sweating them in order to remove their acidic bite and turn them into a caramelized delight! Additionally, by covering them we trap all the steam that is produced by the moisture which continues to soften the onions without the need for the addition of more oil.
3. Roughly chop the white mushrooms and add to onion mixture. Optional: Add 1 tbsp of maple syrup. This is going to further sweeten the onion and mushroom mixture, deepening their flavors.
4. Remove the stem of the portobello mushroom and place the cap in the pan as well. Using a bbq paint brush, paint the maple syrup over the top of the mushroom cap. Cover once again to allow for the steam to soften the mushroom and infuse it with maple deliciousness.
5. Take the same bbq paint brush and brush the inside of a fresh multi-grain bun with maple syrup. You don't need too much, just enought to paint a thin layer of both halves. Place face up on a baking tray and put in oven until the bread has become toasted and the maple syrup has caramelized.
6. When the portobello mushroom has softened, remove the pan from the heat. Place it on your toasted pun, followed by a heaping pile of mushroom and onions. Add your favorite hot sauce and fresh basil, to taste.
Alternatives?
If you don't want too much sweetness, try using balsamic vinegar to your portobello mushroom instead of maple syrup. It will reduce to a tangy, sweet sauce...but not too sweet. There's no need also to add maple syrup then to your toasted bun, add whatever you like or nothing at all! Also, feel free to add more than just mushrooms and onions to your 'burger'- tomatoes, cheese, lettuce, other herbs, some sort of chutney or salsa? You know yourself, and how you like burgers- so change it up and create your own version!
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