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
salt
pepper
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:
sauteed onions
caramelized tomato
Worcestershire sauce
a marinated and grilled slice of eggplant
Portobello mushrooms are really nice.
One of my favourite starters is a mushroom cap filled with chèvre and topped off with honey. After the mushroom is grilled – sprinkle some roasted pine nuts and serve on top a modest sallad. Yummy.
Comment by pel — June 24, 2007 @ 5:48 am
Sounds nice. Just got to add some moomoo to make it food
Comment by mika — June 24, 2007 @ 6:23 am
And you post this on a sunday when all the stores are closed here
Can’t wait to try the burger and Pel’s grilled caps!
Comment by Koen — June 24, 2007 @ 9:40 am
And I was just at the stores yesterday looking at portobeloes, thinking “I wish I knew more recipies for those…”
Comment by Adam Petaccia — June 24, 2007 @ 10:56 am
If you like to cook mushrooms, try the “Giant Puffball” (or “Reuzenbovist” as it’s known here–I ate it several times as they grew at my parents place).
http://en.wikipedia.org/wiki/Giant_puffball
http://nl.wikipedia.org/wiki/Reuzenbovist (has better images)
Comment by JanC — June 24, 2007 @ 5:51 pm
pel,
A nice balsamic vinegar reduction dribbled on top of your salad sounds amazing.
Comment by J5 — June 24, 2007 @ 7:53 pm
I tried Pel’s recipe tonight except I added a balsamic reduction cooked with fresh blueberries and had a steak as the main course. The honey, balsamic and cheese paired together so well and complemented the steak perfectly. Next time I would replace the pine nuts with walnuts though.
To make the reduction:
Pour in a small amount of olive oil to coat the pan, add high quality balsamic vinegar and a little salt and pepper. I also added a tiny bit of raspberry red wine vinegar which is optional and then a handful of blueberries. Simmer until reduced by half or to your desired thickness. As the blueberries cook, stir a bit to break them apart.
Comment by J5 — June 24, 2007 @ 9:39 pm
Yuuuuum!
Comment by Mike — June 24, 2007 @ 10:08 pm
Nice pick up on the balsamic reduction J5!
Strange that I never made that connection since I use balsamic reductions like some people use ketchup
I’ll defenitly try that next time.
Comment by pel — June 25, 2007 @ 2:50 pm
The thing about washing mushrooms is actually a myth. Alton Brown debunked that in one episode of Good Eats, http://www.goodeatsfanpage.com/Season8/myths/myth_smashers.htm (scenes 10-11).
Comment by David — August 3, 2007 @ 3:54 pm