portabella mushroom burgers
One can make an amazingly savory and low-effort vegeterian burger patty out of a common mature A. bisporus mushroom (aka portabello/a) like so:
- 2-4 large portabella mushrooms
- a few tablespoons of olive or avocado oil
- 1 tbsp soy sauce (or similar)
- salt to taste if using low sodium soy sauce or coconut aminos
- seasonings to taste
- Rinse mushrooms and cut off excess stem if present (cook that stem biz on the side so as not to waste it).
- Score them with a sharp knife, creating a cross-hatch pattern across the top of the mushroom cap.
- Pour a generous coating of oil into a large skillet; olive oil is OK but avocado oil is milder and complements the flavor of the mushroom better. Add salt, soy sauce (or tamari or coconut aminos), and other seasonings to your liking (curry or cayenne are good choices, and/or a hint of sesame oil)
- Cook the mushrooms on low-medium heat, top-down first so as to get the scores to absorb all that flavor from the seasoned oil right off the bat. About 5 minutes per side. When done, the mushrooms should be pliable and easy to tear apart with a fork. If they end up chewy, you probably used too much heat.
- Serve on bread or with your favorite accompaniments! Nice choices are fresh salad, lentils, or pasta!