TEMPURA MUSHROOM BURGERS
Steps:
- For the charred scallion mayo: Combine the Donkey Sauce and scallions in a small bowl and refrigerate until ready to serve.
- For the fried oyster mushrooms: Heat 3 to 4 inches of oil in a Dutch oven to 375 degrees F. Carefully dredge the mushroom in flour ensuring it gets in between the stems. Shake off excess.
- Mix the flours together in a large bowl and make a well in the center. Add the eggs to the center and whisk to combine completely. Whisk in the seltzer water. Season with salt. Dip the mushrooms into the batter and then into the fryer. Fry, turning halfway through and holding under the oil, until golden, about 4 minutes. Remove to a wire rack.
- For the burgers: Brush the cut sides of the ciabatta with the garlic butter and toast until golden brown. Smear both sides with the charred scallion mayo. Combine the cabbages with the rice vinegar, olive oil, chiles, charred scallions, garlic, mustard, salt and pepper in a medium bowl and mix until tender. Place a fried mushroom on the base bun, top with half the dressed slaw, hit with juice of half the lemon and place the top half of bun on top. Repeat with the other burger.
- Combine the mayonnaise, roasted garlic puree, mustard, salt, pepper and Worcestershire sauce in a medium bowl. Refrigerate for 30 minutes before using.
PORTABELLA MUSHROOM BURGERS
Where's the beef? No one will miss it with these delictable burgers. Serve on lightly toasted whole wheat rolls with grilled onions for a healthy lunch or dinner meal.
Provided by PaulaG
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut stems off of mushrooms and place smooth side up in a shallow dish.
- Sprinkle lightly with salt and pepper.
- Prepare the marinade by whisking together the vinegar, oil, basil, oregano, and garlic.
- Pour the marinade over the mushrooms and allow to stand at room temperature for 10 to 15 minutes, turning once or twice.
- Preheat grill to medium-high heat.
- Place the mushrooms on the preheated grill, reserving the marinade for basting
- Grill mushrooms for 5 to 8 minutes per side, basting frequently with marinade.
- During the last 2 minutes of grilling, top with cheese.
- Serve with the whole wheat rolls and condiments of your choice.
Nutrition Facts : Calories 554.3, Fat 21, SaturatedFat 7, Cholesterol 19.6, Sodium 802, Carbohydrate 76.3, Fiber 11.4, Sugar 16.1, Protein 21
MUSHROOM BURGERS
Ready to turn over a new burger? I guarantee no one will be missing the beef after tasting these vegetarian burgers. They're moist, tender and full of flavor. -Denise Hollebeke, Penhold, Alberta
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 9 ingredients. Shape into four 3/4-in.-thick patties., In a large cast-iron or other heavy skillet, heat oil over medium heat. Add burgers; cook until crisp and lightly browned, 3-4 minutes on each side. Serve on buns with lettuce and if desired, tomato and mayonnaise.
Nutrition Facts : Calories 330 calories, Fat 13g fat (5g saturated fat), Cholesterol 121mg cholesterol, Sodium 736mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges
TEMPURA MUSHROOMS
Tempura, the technique of cooking vegetables quickly in a light crispy batter, originated in the Far East. Whether you eat a formal meal with separate courses, or whether you follow the example of many vegetarian and combine several dishes at the same time, something to start with is always welcome in our house.
Provided by Scandigirl
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove the stalks from the mushrooms and chop the stalks finely. Mix with the marinade ingredients; pour this mixture over the mushroom caps and leave for 3-4 hours.
- Prepare the batter by beating together the egg white and flour, then adding the water gradually, still beating, until the batter has the consistency of heavy cream.
- Heat 1 inch oil in a deep skillet.
- Drain the mushrooms, dip them in batter and deep fry, about 6 at a time, for 2-3 minutes.
- Drain on paper towel and keep warm while cooking the remaining mushrooms.
- Serve immediately on a bed of shredded Chinese celery cabbage garnished with watercress.
Nutrition Facts : Calories 350, Fat 27.7, SaturatedFat 4.1, Sodium 276, Carbohydrate 9.8, Fiber 1.6, Sugar 3.1, Protein 4.9
MUSHROOM TEMPEH BURGERS
Make and share this Mushroom Tempeh Burgers recipe from Food.com.
Provided by hellomisskitty83
Categories Tempeh
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, heat the oil and water over medium heat. Add the mushrooms and cook, stirring frequently, until the mushrooms are very tender, about 5 minutes.
- In a large bowl, combine the pinto beans, soy sauce, and Worcestershire sauce, and mash with a potato masher. Stir in the mushrooms.
- Grate the tempeh on the large holes of a box grater. (Or finely chop it with a knife.) Stir the tempeh into the mushroom mixture until well combined. Shape the mixture into 4 patties.
- Spray the broiler pan with nonstick cooking spray. Preheat the broiler. Broil the burgers 4 to 6 inches from the heat for 5 minutes. Turn the burgers over and brush the tops with the chili sauce. Broil for 3 to 5 minutes, or until the burgers are heated through.
- Makes 4 servings.
Nutrition Facts : Calories 282.4, Fat 11.8, SaturatedFat 2.3, Sodium 717.7, Carbohydrate 26.1, Fiber 5.7, Sugar 3.3, Protein 22.1
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