I’m not a vegetarian but looking back to the things I cook, I mostly stick with vegetables, legumes and pasta. It is mostly because it is easier, safer and less expensive but at times I just prefer it. One such dish which has become a staple in my arsenal of
quick and tasty foods is the portobello mushroom burger.
Unlike most other vegi-burgers this one does not pretend to be a burger in disguise that ends up tasting like burnt vegetables. This is a straight, unprocessed mushroom which happens to be put on a burger bun and topped with cheese. Portobello mushrooms are perfect for this because they can usually be found at your grocer’s in a size that is comparable to a standard burger.
What you need for the basics:
portobello mushroom caps
extra virgin olive oil
honey wheat roll
a mild cheese (my favorite is Jarlsberg)
First clean the mushrooms by lightly wiping them with a damp cloth. Do not run them under water as mushrooms are sponges and will soak up any liquid. Now sprinkle the olive oil liberally over each side. Salt and pepper each side like you would a good steak. Depending on how strong a taste your wheat rolls have you may want to use more or less salt. Place the mushroom on a heated grill or pan and cook on each side until soft. Put it on a roll and layer some cheese on top. That is it. You will be amazed at how much taste comes out of such a simple process.
Being that it is so easy I am also amazed that I have yet to find a restaurant that makes a good portobello mushroom burger. Usually the bread is so huge you cant taste the mushroom, there isn’t enough salt to bring out the taste or they get too fancy and put ingredients which are overpowering.
Other topping that go well:
a marinated and grilled slice of eggplant