6 large portobello mushrooms, stems trimmed
2 tablespoons vinegar
1 tablespoon soy sauce
4 tablespoons olive oil
1 clove garlic, chopped
3 onions, chopped
fresh herbs
6 slightly toased toasted buns
6 slices of cheddar cheese
Put a little amount of salt in mushroom and let it sit for 15 minutes.
Combine garlic, shallot, vinegar, olive oil and a liberal pinch each of sea salt & black pepper.
Saute the chopped onions until transculent and caramelizing. Set aside. Use the same pan to fry the musroom.
Fry the mushroom using a little amount of olive oil, while frying, brush on the combined sauce. Fry for 7-10 minutes each side.
Serve hot.
VEDRICT:
ABBEY: First time we ate this is at Handmade Burger. So we thought of having this cooked at home.
Wilma showed again her cooking skills. It was delicious. The texture of mushroom mimics the meat. We sandwiched it on burger buns with slices of cheese. Best to eat them hot.
2 tablespoons vinegar
1 tablespoon soy sauce
4 tablespoons olive oil
1 clove garlic, chopped
3 onions, chopped
fresh herbs
6 slightly toased toasted buns
6 slices of cheddar cheese
Put a little amount of salt in mushroom and let it sit for 15 minutes.
Combine garlic, shallot, vinegar, olive oil and a liberal pinch each of sea salt & black pepper.
Saute the chopped onions until transculent and caramelizing. Set aside. Use the same pan to fry the musroom.
Fry the mushroom using a little amount of olive oil, while frying, brush on the combined sauce. Fry for 7-10 minutes each side.
Serve hot.
VEDRICT:
ABBEY: First time we ate this is at Handmade Burger. So we thought of having this cooked at home.
Wilma showed again her cooking skills. It was delicious. The texture of mushroom mimics the meat. We sandwiched it on burger buns with slices of cheese. Best to eat them hot.