Asian Mushroom Burgers with Crispy Shallots Recipe

Ingredients

4 portobello mushrooms
3 tbsp tamari or soy sauce
1 tbsp honey or agave syrup
A thumb of ginger
½ chilli
1 garlic clove
4 shallots
A gloss of oil for frying
A pinch of sea salt
2-4 burger buns
Accompaniments (see toppings below)

Top of the toppings: Carrot Ribbon Pickles In a saucepan, warm 100ml cider or white wine vinegar with 1 tbsp agave or honey, a few slices of chilli and a star anise (or your favourite spice) for 1 min. Peel your carrots into ribbons. Mix with the spiced vinegar. Chill and marinate in a jam jar or bowl in the fridge for at least 10 mins (or as long as overnight). Drain the vinegar from the ribbons before serving. Ginger & Lime Cashew Mayo A delicious vegan alternative to the classic condiment. Soak 50g cashews overnight. Drain. Pop in a blender or food processor with 50ml water, lime zest and 1 tbsp lime juice, a good pinch of salt and a 2cm slice of peeled ginger. Blitz till smooth. Chill till ready to serve.

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Method

1. Preheat the oven to 200°C/Fan 180°C/Gas 6.

2. Pop the mushrooms on a baking tray, stalk-side up.

3. Mix the tamari or soy sauce with the agave necar or honey, 1 tbsp peeled and finely grated ginger, the finely chopped chilli and a peeled and finely chopped garlic clove.

4. Dollop a spoonful of the marinade over each mushroom. Rub it into the gills (the frilly bits), and a little onto the smooth side, if there’s enough.

5. Roast the mushrooms in the oven for 10 mins, or till they've shrunk a bit. They should be sticky, dense and a bit browned around the edges.

6. While the musroom burgers cook, halve, peel and thinly slice the shallots. Set a large frying pan over high heat. Add a 1cm pool of olive oil to the hot pan.

7. Add the shallots and a pinch of salt. Fry on a medium-high heat till golden and crisp. Serve the roasted mushrooms and crispy shallots sandwiched in fluffy buns, filled with your favourite toppings.