Tuesday, June 5, 2012

Portabella Mushroom Burger (or Something LIke That)

I probably have no business calling this mushroom sandwich a burger. But it is round, its meaty, it is served on a but and so I am going with it.



I purchased two enormous portabella mushrooms at Wegman's the other day. It was time to use 'em or lose 'em so I opted for this simple mushroom "burger" which  both Mr. Meat and Potatoes and I enjoyed. I used up some other produce in the fridge for toppings and it worked well.

As for a recipe, the quantities below are sort of loose- I did not keep great track of exactly what I did while making these but this should be close.  

Also, the perfect round burger you see in the picture is the result of me having far too many kitchen gadgets- I used a pastry ring to cut them after marinating. You don't need to do that, but if you have them go for it.  The edges I cut off were sauteed and served on the side for Mr. Meat and Potatoes. I opted for my leftover Panko Crusted Asparagus and Brussels Sprouts from the other night along with a pickled carrot salad.

Portabella Mushroom Burgers

2 portabella mushrooms gills removed
Balsamic Vinaigrette (about a 1/4 cup per mushroom)
2 peeled smashed garlic cloves (do not chop or mince)
1 roasted green pepper
1 shaved Brussels Sprout
2 green onions cut thin on the bias
1 garlic clove minced
2 tsp olive oil
2 hamburger buns of your choosing
Salt and pepper to taste

Marinate the mushrooms in the refrigerator in the balsamic vinaigrette and smashed garlic cloves. I did this in a zip top bag for about 4 hours.

In a small skillet over medium heat one tsp of olive oil. Add the Brussels sprouts, minced garlic and green onions.  Season with salt and pepper. Saute for about five minutes.  

As the Brussels sprouts are cooking in a second skillet heat another tsp of olive oil and add the mushroom caps.  Heat over medium heat for about 3-5 minutes per side. Take care not to burn them. They should be browned a bit on the outside and warmed through.

Remove the mushrooms from the pan, add the buns, face down down to the skillet and briefly toast.

Remove the buns, add the burger, half a roasated green pepper and the Brussels sprout mixture to top.

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