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Mushrooms are so incredible, they have so many different structures and dishes you can make with them. That's why this burger is probably one of the best burgers I've ever made!
Because they are so easy to make, and they are not that heavy for your stomach as usually burgers are.
So, today let's take a closer look at mushrooms and how precious they are :)
The terms "mushroom" and "toadstool" go back centuries and were never precisely defined, nor was their consensus on application. During the 15th and 16th centuries, the terms mushrom, mushrum, muscheron, mousheroms, mussheron, or musserouns were used.
The term "mushroom" and its variations may have been derived from the French word mousseron in reference to moss (mousse). Delineation between edible and poisonous fungi is not clear-cut, so a "mushroom" may be edible, poisonous, or unpalatable.
Cultural or social phobias of mushrooms and fungi may be related. The term "fungophobia" was coined by William Delisle Hay of England, who noted a national superstition or fear of "toadstools".
The word "toadstool" has apparent analogies in Dutch padde(n)stoel (toad-stool/chair, mushroom) and German Krötenschwamm (toad-fungus, alt. word for panther cap). In German folklore and old fairy tales, toads are often depicted sitting on toadstool mushrooms and catching, with their tongues, the flies that are said to be drawn to the Fliegenpilz, a German name for the toadstool, meaning "flies' mushroom". This is how the mushroom got another of its names, Krötenstuhl (a less-used German name for the mushroom), literally translating to "toad-stool".
Raw brown mushrooms are 92% water, 4% carbohydrates, 2% protein, and less than 1% fat. In a 100 gram (3.5 ounce) amount, raw mushrooms provide 22 calories and are a rich source (20% or more of the Daily Value, DV) of B vitamins, such as riboflavin, niacin and pantothenic acid, selenium (37% DV) and copper (25% DV), and a moderate source (10-19% DV) of phosphorus, zinc and potassium (table). They have minimal or no vitamin C and sodium content.
The vitamin D content of a mushroom depends on postharvest handling, in particular the unintended exposure to sunlight. The US Department of Agriculture provided evidence that UV-exposed mushrooms contain substantial amounts of vitamin D. When exposed to ultraviolet (UV) light, even after harvesting, ergosterol in mushrooms is converted to vitamin D2, a process now used intentionally to supply fresh vitamin D mushrooms for the functional food grocery market. In a comprehensive safety assessment of producing vitamin D in fresh mushrooms, researchers showed that artificial UV light technologies were equally effective for vitamin D production as in mushrooms exposed to natural sunlight, and that UV light has a long record of safe use for the production of vitamin D in food. *source
And now it's time to jump straight to the recipe!
Prep: 15 min
Cook time: 15 min
Marinade time: 15 min
Level: easy
Servings: 4 portions
Calories per serving: 115 kcal
Find the recipe & nutrition facts below :
Ingredients:
4 burger buns (homemade recipe here) *not included in nutr.facts
4 big white mushrooms (or portobello)
1/4 cup soy sauce
1/2 tbsp apple cider vinegar
2 tbsp olive oil
1 tsp dried basil
1 tbsp fresh garlic minced
1 tsp dried oregano
Method:
Step 1: Wash and drain the mushrooms and remove the mushroom "leg". (you can save them later for any other dish)
Step 2: Whisk all marinade ingredients together and pour on top of mushroom "patties" (pour on the soft side of the mushroom).
Step 3: Marinate for around 15 min. flipping occasionally.
Step 4: Grill mushrooms on a grill pan for around 5 minutes each side.
Step 5: Garnish your burgers in your way I've added some fresh tomato and cucumbers, mustard, ketchup, and vegan mayo.
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