Mushroom burger ‘bun’ and garnishes

This recipe is great because with some chicken dishes, a breast each can seem mean. But with this one, the onions and herbs really stretch out the amount, so you will easily feed four as well as have a few leftover

This recipe is great because with some chicken dishes, a breast each can seem mean. But with this one, the onions and herbs really stretch out the amount, so you will easily feed four as well as have a few leftover

Sat, Jan 9, 2016, 00:00

   
  • Serves: 5
  • Cooking Time: 30 mins
  • Course: Main Course
  • Cuisine: Fusion

Ingredients

  • 1 red onion, very finely sliced
  • Juice of half a lime
  • 50ml olive oil
  • 4 Portobello mushrooms, peeled and de-stalked
  • 50ml tamari or soy sauce
  • Lettuce leaves

Method

Start with the topping by marinating the sliced red onion in the lime juice and a splash of olive oil. Set it aside. Now it’s the turn of the mushrooms, which you place on a tray and drizzle with the remaining 50ml olive and the 50ml of tamari or soy. Put both trays in the oven and bake – the chicken burgers for about 20 minutes and the mushrooms for about 15 minutes – until they’re done. To serve, place a burger on top of a mushroom, drape over some sliced onion and top with a lettuce leaf.

Food cooked and styled by Domini Kemp and Gillian Fallon