- 4 large portobello mushrooms
- 3 tbsp tamari
- 1 tbsp agave syrup
- A thumb of ginger, peeled and grated
- ½ chilli, finely chopped
- 1 garlic clove, peeled and finely chopped
- 4 shallots
- 4 burger buns
Prep: 10 mins | Cook:10 mins
1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Pop the mushrooms on a baking tray, stalk-side up. Mix the tamari with the agave syrup, 1 tbsp peeled and finely grated ginger, the finely chopped chilli and the chopped garlic.
2. 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.
3. 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.
4. While the mushroom burgers cook, halve, peel and thinly slice the shallots. Set a large frying pan over high heat. Add a 1cm-deep pool of olive oil to the hot pan.
5. Add the shallots to the oil with a pinch of salt. Fry on a medium-high heat till golden and crisp, stirring constantly.
6. Serve the roasted mushrooms and crispy shallots sandwiched in fluffy burgers buns, with your favourite toppings (see our suggestions below).
7. Carrot Ribbon Pickles
In a pan, 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.
8. 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, the finely grated zest of 1 lime 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.