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]

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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
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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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