After last weeks carnivorous offering, I though it appropriate to balance things out with something for my vegetarian friends.
This is by far my most favorite non-meat sandwich (the other being a classic Reuben, meat and all)…and depending on how hungry you are, you can leave out the Boca Burger. For those of you who aren’t familiar with Boca Burgers, they’re a very good quality veggie burger, available in the freezer section of most good supermarkets in the US. I’m sure that the UK has its equivalent.
If you can’t find them don’t worry; the oozingly-garlicky hot mushroom will feel like a steak party in your mouth, with or without the addition of a fake meat burger.
I like mine served on a sprouted wholegrain burger bun but this might be a little too heavy for some folks so go with what you like – a soft ciabatta roll; a chunk of baguette – in fact anything that will soak up the buttery, garlic mushroom juices.
You could also melt a slice of gruyere or good mozzarella on top of the Boca Burger – a bit excessive for me but it works if you’re super-hungry. I use arugula but lettuce will do just as well.
In fact, the mushroom part is just a starting place so build your own burger from there.
MY FAVORITE VEGGIE MUSHROOM BURGER
One large portabella or open flat field mushroom – wiped clean, stalk trimmed
1 oz (28g) of softened butter, mashed with a heaped teaspoon of chopped fresh parsley and a fat clove of garlic, crushed
One Boca Burger or equivalent
Extra-v olive oil
Your favorite soft roll, burger bun, etc
A squeeze of lemon
Arugula or lettuce
Optional – sliced mozzarella, gruyere or your favorite cheese
Pre-heat the oven to 400F (200C)
Put the mushroom in a shallow baking pan, gills-up. Spread the garlic butter with parsley onto the open mushroom cap and drizzle a little olive oil over.
Roast in the oven for approx 20 minutes. Start heating your Boca Burger according to instructions.
Once the mushroom is dark, soft and oozing, take it out of the oven and dunk both cut sides of your roll into the juices in the pan. Spread a little mustard onto the roll, add the Boca Burger (melt some cheese here if you want), the whole mushroom, a grind of sea salt, a squeeze of lemon juice and some greens. Sandwich together and enjoy.
Have napkins handy as the mushroom will be juicy and messy – but in a good way!
I have always scraped out the gills with a grapefruit spoon, mainly because they doh’t look too appetizing. Is this necessary or just cosmetic? I like to marinate the portbello first, then grill for a few minutes in a contact grill and just enjoy a “portabello burger” without using any meat or meat substitute.
I’ve never removed the gills of a mushroom because they add to the overall flavor but if you don’t like the look of them, scrape away! 🙂 They do capture and contain the juices when you grill or bake them, so perhaps try it without scraping and then decide what you prefer. What do you marinade the portobello in? I agree, they’re wonderful without a meat or veggie burger!
A combination of 2 T Dijon, 3 T balsamic, 1/2 c evoo, dash of tabasco, (salt) and pepper. I just brush on the mixture and let them marinate by sitting at room tenperature for 15-20 minutes before grilling.
This site has got some extremely helpful stuff on it. Cheers for helping me!
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