Teriyaki Portobello Burgers with Napa Cabbage Slaw |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Can be prepared in 45 minutes or less but requires additional unattended time. Ingredients:
1/3 cup soy sauce |
2 tablespoons mirin* (sweet japanese rice wine) or medium-dry sherry |
3 tablespoons rice vinegar |
1 1/2 tablespoons minced peeled fresh gingerroot |
2 tablespoons sugar |
4 fresh portobello mushrooms (about 1/4 pound each), stems trimmed flush with caps and reserved for another use |
2 tablespoons mayonnaise |
2 teaspoons rice vinegar |
1 teaspoons asian sesame oil |
1/2 teaspoon honey |
2 cups finely shredded napa cabbage |
1/2 cup finely shredded carrot |
2 scallions, chopped fine |
vegetable oil for brushing mushroom caps |
4 sesame-seed hamburger buns, split and toasted lightly |
Directions:
1. Make teriyaki marinade: In a small saucepan simmer marinade ingredients, stirring until sugar is dissolved. Continue simmering marinade until reduced to about 1/2 cup and cool to room temperature.
2. Put mushroom caps and marinade in a large sealable plastic bag, arranging caps in one layer, and seal bag, pressing out excess air. Marinate mushrooms at room temperature, turning bag over several times, 1 hour.
3. Make slaw: In a bowl whisk together mayonnaise, vinegar, oil, and honey and add cabbage, carrot, and scallions. Toss vegetables well to coat and season with salt and pepper.
4. Preheat broiler.
5. Drain mushrooms and arrange, stemmed sides up, on lightly oiled rack of a broiler pan. Broil mushrooms 2 inches from heat and turn over. Brush mushrooms lightly with oil and broil 3 minutes, or until tender. Transfer mushrooms with a slotted spatula to hamburger bun bottoms. Top mushrooms with slaw and bun tops.
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