Now you didn't really think I was going to give you yesterday's whole wheat buns and not show you what I put in the middle of mine, did you? Mushrooms. Big ones.
I have an uncle that doesn't like mushrooms at all. As a child, he used to tease my cousins and I(harmlessly), that they were fungi, which I now know to be true, but when your little, fungi is practically a foreign word and not one I wanted to be associated with. So most of my childhood was spent avoiding the big white things on the platter next to the carrot sticks and broccoli pieces. I soon got wise to his schemes and discovered how much I really do like them.
I brought home some rather tasty looking portobello mushrooms and I can never bring myself to chop up such a large a mighty mushroom when it just calls to be the center of attention. I thought about stuffing them, but then realized how long it had been since I'd had one as a burger. I'm not really into eating the packaged, pre-made vegi-burgers you see in the frozen section. They just never seem to settle right in my stomach, but mushroom and home-made black bean burgers are always welcome in my belly.
These turned out really good. Scott asked when we are having them again, so I took that as a good sign. I'm thinking the mushrooms would be really great chopped into strips or pieces and served with rice or some other grain too.
I made a few small changes on my part to the Slaw, just to sub-in what I had rather than making a trip to the store. I used a regular head of cabbage instead of Napa cabbage and I used sour cream in place of the mayonnaise and it turned out great.
1/3 cup soy sauce
2 tablespoons marin or medium-dry Sherry
3 tablespoons rice vinegar
1 1/2 tablespoons minced peeled fresh ginger root
2 tablespoons sugar
4 fresh portobello mushrooms (about a 1/4 pound each), stems trimmed flush with caps and reserved for another use.
Cabbage Slaw (Adapted from Epicurious)
2 tablespoons vegan mayonnaise
2 teaspoons rice vinegar
1 teaspoon Asian sesame oil
1/2 teaspoon honey or agave
2 cups finely shredded Napa cabbage
1/2 cup finely shredded carrot
2 scallions chopped fine
vegetable oil for brushing mushroom caps
4 sesame seed hamburger buns, split and toasted lightly
For the teriyaki marinade, simmer all the ingredients in a small saucepan, until the sugar has dissolved. Continue simmering until the marinade reduces to about 1/2 cup and cool to room temperature.
Put the mushroom caps and marinade in a large sealable plastic bag, arranging mushroom caps in one layer, and seal bag pressing out all extra air. Marinate mushrooms at room temperature for 1 hour, turning bag over several times.
To make the slaw, in a large bowl, whisk together mayonnaise, vinegar, oil and honey. Add cabbage, carrots and scallions. Toss the vegetables well and season with salt and pepper.
Preheat the broiler.
Drain mushrooms and arrange, stemmed side up, on a lightly oiled rack of a broiler pan. Broil mushrooms 2 inches from heat for 3 minutes and turn over. Brush tops of mushrooms lightly with oil and broil for 3 more minutes, or until tender.
Transfer the mushrooms with a slotted spatula to hamburger bun bottoms. Top mushrooms with cabbage slaw and bun tops.