Ahh..portobellos. The steak of the mushroom world. (Actually trumpet mushrooms are really meaty too, but I digress.) This is one of those sandwiches that has one big portobello in place of a “patty” of some sort. I have been making this sandwich for the two of us for years, so this will be the first time I put it in writing. I am happy to share it! The sauteed zucchini strips add nutrition and flavor, while the zingy aioli accents the dark portobello flavor. Enjoy!
For the Burger (Makes 2)
- your favorite burger buns
- 2 large portobello caps, cut stems down so the whole cap is flat, if necessary
- a handful of mixed spring greens
- yellow onion, thinly sliced into circles
- one small zucchini sliced into wide, thin strips
- earth balance
- Bragg’s liquid aminos or low-sodium soy sauce
For the Aioli
- 1/2 cup veganaise
- 1/2 lemon, juiced
- 1 small head of garlic, pre-roasted, cooled and removed from their pods.
- 1/4 tsp salt
- 1/4 tsp pepper
- Oil pan with olive oil, turn heat to medium-low.
- Lightly sauté the onions and zucchini strips together in the pan. Both sides of zucchini should be softened and just golden, NOT brown or crisp. Onions should be softened at same time zucchini is done. Remove from pan, and set aside.
- Increase heat to medium, re-oil pan and place mushrooms gill-side down until they start to sizzle. Spread a little earth balance on smooth tops of mushrooms, then flip over, gill-side up.
- After the ‘shrooms start to sizzle again, sprinkle a little liquid aminos (or soy sauce) and spread a little earth balance along the gills.
- Continue to watch the mushrooms, flipping occasionally and keeping the pan lubricated with oil and/or butter as you go along. Mushrooms are done when they are shrunken and soft. You can press down on them occasionally to help them cook through.
- While mushrooms are cooking, add your buns, flat side down in the same pan until they are toasted. They will absorb some of the yummy liquids and toast at the same time.
- While the mushrooms are cooking, blend up your aioli sauce in a food processor. Add the mayo, roasted garlic, lemon juice, and salt/pepper. Set aside.
- Lightly squeeze the mushrooms and drain the liquid off the pan. Remove buns before they burn, of course.
- Assemble the burgers like-so: bottom bun, aioli, greens, zucchini, mushroom (flat side down), more aioli on top bun…and done!