Everyone who grew up on meat will always yearn for the days of family barbecues: thick juicy burgers off the grill, corn on the cob straight off the grill smothered in butter held by corn holders in the shape of actual ears of corn :), mashed potatoes so creamy that chewing is not neccesary and talking late into the hot summer night as the sun barely hangs on the horizon.
It’s not so much the meat or the summer but a general feeling of home and security. Whenever your feeling down, all you need is a little bit of “comfort food” to get you back into the spirit of things, right?!? 😋
Well, you don’t have to give up comfort food to be vegan. Even meat eaters will not miss meat when they try my portabella burgers. They are so juicy and smokey, you may actually forget that this is not the burger that you grew up on.
Hope you enjoy it and use it at your next family barbecue.
3 portabella mushrooms (they should smell earthy, like dirt; if they smell fishy, leave them for next time)
2/3 of 1/4 cup of reduced sodium tamari
2 tsp rice wine vinegar
1 tsp mirin
1 tbsp+ 1 3/4 tsp extra virgin olive oil
generous 1/4 tsp ginger powder
1/2 tsp corriander
1 tsp garlic powder
generous 1/4 tsp onion powder
2/3+1/4 tsp powdered cumin
Ketchup, mustard and vegan mayo
Remove mushroom stems and wip caps clean. Put caps face down in a deep dish and sprinkle marinade ingredients over gills and then thoroughly coat each mushroom in mixture. Let set at least 20mins.
Drizzle grill pan in olive oil and heat to medium high. Grill caps gil side up until grill marks appear and then turn until the bottom side gets grill marks and then turn down to low medium and continue grilling until mushrooms are cooked through.
Serve on toasted buns. 😋