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Raw Dehydrated Portobello Mushroom Vegetarian Burgers with Avocado, Tomato, Salad and Red Capsicum

Raw Dehydrated Portobello Mushroom Vegetarian Burgers with Avocado, Tomato, Salad and Red Capsicum

Raw Dehydrated Portobello Mushroom Vegetarian Burgers with Avocado, Tomato, Salad and Red Capsicum

 

Who loves a yummy Burger?
Most people can't resist them. These are just super for a lazy, cold weekend when you just feel like lounging around and doing not much at all - except for maybe grabbing a movie, sitting back comfortably on your couch and munching this yummy treat. It's filling enough for dinner, or can be a great lunchtime special.

This recipe is an absolutely delicious take on the standard burger, especially if you seek a hearty, tasty and healthy recipe. The mushrooms have a 'meaty' texture and work wonderfully well as a bun substitute.

Because it is a 'bun-free' burger, it’s not only gluten-free, it’s also totally raw, vegan and deliciously moreish. Pure, clean cuisine - as good as it gets!

Raw Dehydrated Portobello Mushroom Vegetarian Burgers with Avocado, Tomato, Salad and Red Capsicum


Here is what you'll need for these delish yummies:

Ingredients

    Portobello mushroom caps (as many as you desire to serve)
    [for 4 burgers you will need 8 large portobello mushrooms]
    A few large *eschalots
    Tamari (or Shoyu) sauce
    Extra virgin olive oil
    1 teaspoon lemon juice
    A tablespoon each fresh sage, rosemary, lemon thyme, and marjoram
    Pepper, to taste
    Sprinkling of sesame seeds
    Sweet paprika, to taste
    Avocado
    A few radishes, sliced thinly
    Greens of choice
    Tomatoes, sliced thinly
    Sea salt, to taste
    Mustard, for serving (if desired)

Toppings:

Freshly chopped chives, spinach and parsley, thinly sliced red capsicum, olives and anything else your heart desires.

*Eschalots resemble tiny brown onions and have a relatively mild flavour.

Preparation

   * 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.
   * Prepare the marinade for your mushroom caps by mixing equal parts of tamari (or shoyu) and olive oil. Add about a tablespoon each of freshly chopped herbs, a teaspoon of lemon juice, and a pinch each of paprika and pepper. Sprinkle in sesame seeds to taste.
   * Gently remove the stems from the mushrooms, then clean gently with a damp cloth. Place mushrooms and shallots in the marinade and let sit for a few hours, turning them occasionally.
   * After a few hours, place the mushrooms and shallots in your dehydrator for 3 hours at the lowest temperature, or until they have softened, darkened and have that amazing mushroom smell.
   * Prepare the rest of the burger toppings while the caps are dehydrating.
   * Peel and pit the avocados and place them in a 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.
   * Thinly slice the tomatoes. Wash and slice the radishes and toss the greens with a little bit of olive oil.
   * Assemble the burger by adding a spoonful of avocado cream, followed by tomatoes, shallots, radishes, and greens. You can double-shroom it by topping with a second mushroom cap.

 

Marinated Portobello Mushroom Caps
Avocado Cream

 

Some interesting facts .....

 

Portobello Mushrooms

'Portobello' mushrooms are just overgrown/mature common button mushrooms. The term was invented as a brilliant marketing scheme in the 1980's to sell the previously unpopular product. The new name also coincided with a social shift towards more healthy products. So, besides having a catchy name, the mushroom's nutritional benefits were also emphasised.

 

Eschalots - Shallots, also known as eschalots or French shallots, are a type of onion related to the garlic family.

 

Eschalots- Shallots, also known as eschalots or French shallots, are a type of onion related to the garlic family. ... Unlike onions, they grow in clusters like garlic bulbs. The flavour is milder and more delicate than its onion cousins, and develops a sweet, aromatic flavour when cooked. Eschalots may be eaten raw in salads, thinly sliced and deep-fried, added to sauces and stews for flavour, or pickled.

 

 

 

 

E-Diary of Avalon

 

 

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