These turned out pretty darned good if I do say so myself. My husband says to be sure not to call them Portobello “burgers” because they most decidedly do not remind him of burgers. Even if it DOES look like one.
Instead, “sandwich” is a more pro-husbandly correct term. And by sandwich, we mean drippy and juicy and sink your teeth into the meatiness of the fungus. One sandwich was more than enough for each of us. I was really surprised by how filling they were!
The first trial produced soggy buns. More tests will continue, including reheating the leftover mushroom to see if reheating in the oven will dry the shroom out a bit, and produce considerably less soggy buns.
Nobody likes soggy buns.
This recipe was inspired by the Roasted Portobello recipe in the VEGANOMICON. I’m not kidding, get the book! (NO, I have no affiliation). On her website, she has a grilled version on her website that I believe I will have to try. I used red wine and recommend it, she used white. I rarely keep white wine, but may have to give it a try in the future. Visit her website to see the GRILLED PORTOBELLO RECIPE. Hubby and I believe that longer marinading and grilling will probably be the key to the awesomeness in this recipe.
2 Large portobello mushrooms
1/2 cup red wine
2 Tbsp soy sauce
2 Tbsp balsamic vinegar
1 Tbsp olive oil
3 cloves garlic
Dry mustard powder to emulsify* (optional)
Mix all liquid ingredients in a oven safe baking dish, large enough for the mushrooms to sit side by side.
Remove stems and clean mushrooms with a damp papertowel.
Place caps upside down in the baking dish. Spoon mix over mushrooms, creating a pool of marinade in each one. Let all the juicy goodness soak in for 30 – 45 minutes.
Cover with aluminum foil. Bake for 30 minutes.
Remove mushrooms from liquid and place on baking sheet, gills down. (I used non-stick aluminum foil to make this go easier)
Bake for 7-10 minutes. Flip. Bake for 7-10 more minutes.
We enjoyed this with your usual: Veganaise (or Mayo for you non-vegans), lettuce, tomato and onion on a toasted whole wheat bun. Twas muy yum!
*Dry mustard powder can be used to emulsify any oil and vinegar concoction. A little goes a long way, and using a small amount will not change the flavor, just keep you from having puddles of oil in your vinegar.