Portabello Mushroom Burgers and Delicious Apricot MisoSlaw

While walking around Waitrose I came across a packet of portabello mushrooms that were on reduced price. I thought that it would be the perfect opportunity to try my first portabello mushroom burger! I had read many vegan and vegetarian recipes that had used these mushroom caps in a replace for a burger, and I must admit, even with all there enthusiasm and insistence it really made a great burger, I had some serious doubts. I just couldn't get my head around how springy, spongy mushrooms were supposed to mimic the tender, succulent and hearty taste of a beef burger!

Curiosity took me over and I had to see what they were like, I looked around for how people marinated them and came up with my own recipe (which I adapted mainly from this one: http://www.sproutedkitchen.com/home/2013/9/9/mushroom-burgers-with-asian-slaw.html). And guess what! They tasted soooooo good!!!! I am not going to lie and say that they tasted and had the texture of real burgers, but nonetheless they were just as good in a different way - I wouldn't say that they are a beef substitute in the way that they taste like beef, but these mushroom burgers aren't trying to pretend to be anything! They just taste really good in their own right. 

To go with the burger, I steam - fried some white onion, grilled some cherry tomatoes and served with a MisoSlaw (like coleslaw but vegan/ Asian style!), all on top of a corn tortilla.

Ingredients 

For the Burger (serves 2) 

• 2 Portabello Mushroom caps 
• Drizzle of each: olive oil and sesame oil 
• 1 1/2 tbs of tamari 
• 1 1/2 tbs of balsamic vinegar 
• 1 tsp of red wine vinegar 
• sprinkling of dried oregano 
• 1 clove of minced garlic
• 1/2 tsp of xylitol/ sugar/ honey (any sweetener of your choice) 

For the Apricot MisoSlaw 

• 2 carrots 
• 1/2 cucumber
• 1/4 white cabbage 
• 1 sweet pepper 
• 1 tbs of tamari
• 1/2 tsp of brown rice vinegar 
• 1/2 tsp of rice mirin 
• 1 1/2 tbs of sweet white miso paste 
• 1 1/2 tbs of apricot jam (I use sugar free St Dalfour) 
• 1 tbs of boiling hot water 
• Salt and pepper to taste 

Optional Condiments 

• 1/2 a thinly sliced white onion 
• 5 cherry tomatoes (halved) 
• Vegan cheese
• 2 burger buns/ corn tortillas etc. 

Method 

1. Wash and de-stem the portabello mushrooms. With a fork, prick holes in the top of the mushroom cap (the smooth side). 
2. Mix all other burger ingredients together in a shallow bowl big enough to fit both mushroom caps into. Brush or smear the marinade all over the mushroom cap and then allow to sit in the marinade, stem side up, for around 20 -30 mins. 
3. Meanwhile, julienne all the vegetables in the MisoSlaw recipe. In a cup mix together all the sauces and pour over the vegetables. Mix thoroughly together in a big salad bowl and set aside. Preheat the grill to 180 degrees C. 
4.  Steam fry the white onions (meaning put a splash of water in the bottom of the pan and allow the onions to fry in it for around 4 mins on each side). You can use oil and fry them if you want too. 
5. Seal the mushroom caps on each side in a very hot frying pan over a medium heat. I don't use any oil in this process because there is oil in the marinade. You should fry them for around 30 seconds on each side. 
6. Place under the grill, with the cherry tomatoes, for 5 mins on each side. Take out the cherry tomatoes after around 2-3 mins. 
7. Stack the burger high with the condiments and serve on warmed burger buns or corn tortillas!