|When serving as a burger, search for the largest portobello mushroom caps you can find. To best coordinate cooking times, conversely, select a smaller than average onion.|
|All the components of our burgers are ready to be assembled.|
|Portobello Mushroom Cheeseburger, Celery Root Remoulade, Garden Salad, Green Bean & Walnut Pate|
At Cafe Drake HRV we sometimes crave a burger with a truly "meaty" texture and nothing fits the bill like a dense, chewy portobello mushroom. A toasted English muffin or hard roll provides the consummate bun-to-burger ratio. Cheese is entirely optional of course but vegans should seriously consider topping the mushrooms with a dairy-free alternative.
It all goes so quickly, here's how: heat a small bit of olive oil in a non-stick or iron skillet over a medium-high flame. When the oil is nice and hot (but not yet smoking) add 2-4 whole portobello mushrooms, stems removed. Also add 1 onion, cut horizontally in half, outer skin removed, core intact. (See photo above for reference.) Sprinkle with salt, reduce heat to medium and cover the skillet. The idea is to first steam the mushrooms and adding salt will allow them to release their water. After a couple of minutes remove the cover and drizzle the mushrooms with Worcestershire sauce. Cook for 3-4 minutes per side, flipping often and pressing with a spatula to further release the mushrooms' juices. Flip the onion only if it seems to be burning.
While the "burgers" are frying, 2-4 whole wheat English muffins into halves, top with shredded or sliced Swiss cheese and toast in a 350 degree F. oven until the cheese is melted and the muffins are becoming crisp.
Finally, assemble the burgers as you would any others, with any or all of your favorite toppings - sliced onion, lettuce, tomato, pickles. Season with salt and black pepper if desired. Serve with pan-roasted onion halves. Now, enjoy.