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Raw Portobello and Shallot Burger [Vegan]

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These raw burgers are a must-make for any mushroom lover. Portobello mushroom caps and shallots are marinated in a simple sauce of tamari, olive oil, and fresh herbs, then dehydrated until they take on color. They're paired with a simple mustard avocado cream, fresh sliced apples, and greens.

Raw Portobello and Shallot Burger [Vegan]

Ingredients

  • Portobello mushroom caps, for as many as you are going to serve
  • A few large shallots
  • Tamari sauce
  • Extra virgin olive oil
  • 1 teaspoon lemon juice
  • A tablespoon each fresh sage, rosemary, lemon thyme, and marjoram
  • Penja pepper or other pepper, to taste
    Sweet paprika, to taste
  • Avocado
  • A few radishes, sliced thin
  • Greens of choice
  • Gala apple, sliced thin
  • Agave nectar, to taste
  • Sea salt, to taste, to taste
  • Mustard, for serving

Preparation

  1. Peel and quarter the shallots, then soak in very cold water for a couple of hours (change the water a few times). Drain and set aside.
  2. Prepare the marinade for your mushroom caps by mixing equal parts tamari and olive oil. Add about a tablespoon each of fresh chopped herbs, a teaspoon of lemon juice, and a pinch each of paprika and pepper.
  3. Gently remove the stems and gills from the mushrooms, then clean gently with a damp cloth. Place mushrooms and shallots in the marinade and set sit for a few hours, turning them from time to time.
  4. After a few hours, place the mushrooms and shallots in a dehydrator for 3 hours. Alternatively, cook them in the oven at 255°F until their color changes.
  5. Peel and pit the avocados and place them in blender with a pinch of salt, mustard (adjust the amount according to your taste), a few drops of lemon juice, and sea salt. Blend until reduced to a cream.
  6. Core the apples, then slice thin and toss with a little bit of lemon juice to prevent browning. Brush with agave. Wash and slice the radishes and toss the greens with a little bit of olive oil.
  7. Assemble the burger by adding a spoonful of avocado cream, followed by apples, shallots, radishes, and greens. Top with second mushroom cap.

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AUTHOR & RECIPE DETAILS


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Italian classics made vegan. Valentina Chiappa: photographer and author of the blog PAROLE VEGETALI, vegan for ethical choice for several years, her cuisine speaks of her. Tireless traveler, she makes extensive use of a huge variety of spices she got to know everywhere she toured. She dabbles in revisiting traditional Italian dishes. Martial arts enthusiast, she aims for an equilibrium in her recipes like the one found in the five elements in nature. She also experiments with crudités. Thank you and have a beautiful day.


 

 

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