Mushroom magic

7 Jul

I learnt my lesson the hard way. About six years ago, I was lunching with  some buds in a deli-styled eatery in KL and I ordered a mushroom burger thinking it would be a vegetarian burger made of mushrooms. The menu didn’t offer a description of the burger so I assumed…

Imagine my embarrassment when the burger arrived: a huge chunk of beef patty with a generous mushroom topping and some white sauce, some variation of mayonnaise I assume. I protested, but to no avail of course. The waiter thought I was being ridiculous: who would order a burger made of mushrooms (he didn’t say it but his expression shouted it!).

I pushed my plate aside, dejected, an sipped on my smoothie. Oh bother, these all-meat eateries.

Mushroom burgers are not something I conjured up, in case you are wondering. Portobello mushroom burgers are quite popular, perhaps not in our cafes. I’ve had them (they serve them at The Daily Grind in Bangsar Village) and I love them. You can’t go wrong with mushrooms, really. Especially not the Portobello, surely a royal mushroom.

At home, I make mushroom burgers/sandwiches all the time. I either incorporate them in vege burger patties or, like the one above, I make sandwiches with a variety of mushroom fillings. The one above is made from sautéed mushrooms in a creamy cheese sauce, served with roasted tomatoes on sprouts. I usually use lettuce or salad but I had some sprouts at home and used them instead.

Cheesy Mushroom chompers

1 cups mushrooms (swiss brown, button white and fresh shiitake), separate the stems from the caps.

1/4 cup cheddar

1/4 cup parmesan (you can add blue cheese too if you feel extravagant)

4 tbsp butter

1/4 cup chopped walnuts

2 sprigs thyme

1 med onion, chopped

2 garlic cloves, minced

Chop the mushroom stems; quarter the caps.

Heat 2 tbsp butter and saute the caps with thyme, season with salt and pepper, remove and set aside.

Heat  butter. Add onions and then garlic and saute till soft. Add chopped stems and cook till soft, about 5 mins. Stir in cheese and nuts. Cook for a couple of mins.

Lay sautéed caps on baking sheet and pour half the cheesy sauce over. Bake in 180C oven for about 15 mins. Remove. Pour remaining sauce over.

Assemble the chomper: Layers of sprouts, mustard, cheesy mushrooms and roasted tomato in between sesame burger buns.

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3 Responses to “Mushroom magic”

  1. Stephanie July 8, 2010 at 14:08 #

    I’ve been in this same situation. Having no other option but fast food (and no glasses to actually see the menu) I opted for the portobello burger.. excited that there was a vegetarian option. Imagine my surprise when it came with meat.. and you can imagine the type of meat at a fast food restaurant!

    • nodessertforme July 8, 2010 at 14:46 #

      Tragic, right? In Malaysia, even vegetable dishes (like mixed sauteed vegetables or vege with gravy) come with some kind of meat or seafood! So when we order, we have to specify that vegetarian means absolutely no meat! lol.

  2. Kathryn August 7, 2010 at 03:32 #

    That burger looks amazing! You should submit the recipe to the Recipe4Living Juiciest Burger Contest here!

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