Utterly succulent and satisfying but totally meat-free, these asian-style mushroom burgers with crispy shallots are sure to impress both veggies and meat-eaters…
SERVES 2–4
- 4 portobello mushrooms
- 3 tbsp tamari or soy sauce
- 1 tbsp honey or agave syrup
- 1 thumb of ginger
- Half a chilli
- 1 garlic clove
- 4 shallots
- A dash of oil, for frying
- A pinch of sea salt
- 2–4 burger buns
- Preheat the oven to 200C/gas 6. Put your mushrooms on a baking tray, stalk side up.
- Mix the tamari or soy with the agave or honey, 1 tbsp peeled and finely grated ginger, the finely chopped chilli, and a peeled and finely chopped garlic clove.
- Spoon a dollop of the marinade over each mushroom. Rub it into right into the gills and a little on the smooth side.
- Roast in the oven for 10 mins or until the mushrooms have shrunk a little. They should be sticky, dense and a slightly coloured around the edges.
- While the mushrooms cook, halve, peel and thinly slice your shallots. Set a large frying pan over a high heat. Add a 1cm puddle of oil to the hot pan.
- Add the shallots and a pinch of salt. Fry over a medium–high heat until golden and crisp. Sandwich the roasted mushrooms and crispy shallots into a bun with your favourite toppings.