Portobello is a mushroom you can use as a substitute for meat, for example in a burger. I ate this burger in one of my favourite restaurants in Paris, Gentle Gourmet. Because the taste and the nutritional values are excellent, to me, the vegan portobello burger is a perfect substitute for a classic meat hamburger.
Ingredients for 4 portobello burgers
4 portobello mushrooms
0,5 l miso soup
Dried mixed vegetables (for example sweet potatoes and beetroot)
Turmeric sauce (see ingredients below)
2 tsp mustard
¾ cup cashew nuts
Juice and zest of 1 lemon
¼ tsp powder turmeric
Salt and pepper
½ cup water
Portobello: Marinate the portobello mushrooms in miso soup for 60 minutes, then remove them from the soup and bake them in the oven for 20 minutes at 180 °C.
Vegetables: Slice sweet potatoes and beetroot in thin slices, season them with olive oil, salt and thyme and bake them in the oven for 20 minutes at 200 °C. (If you have a dehydrator dry the potatoes and beetroot for 12 hours at 60 °C)
Cut the asparagus in half, boil them for 60 seconds and then dip them in cold water for another 60 seconds. Drain the asparagus and season with olive oil and salt.
Turmeric sauce: blend all ingredients in a blender until it’s creamy and smooth.
Portobello burger: Cut the buns in half and bake them in the oven for 3 minutes at 180 °C. Spread a teaspoon of turmeric sauce on the bottom half, add the portobello mushroom and vegetables on top. Complete the burger with another teaspoon of sauce on top and close with the top half of the bun.