Chef's Recipes

Mushroom Mania burger

Portobello and Field Mushroom Polenta Burger, Avocado, Tomato, Basil Pesto, Watercress  (vegetarian)

Serves 2

Equipment Focus

The Naboo Boosted Combi Oven was used in this recipe, find out more about Lainox, one of the world's leading manufacturers of combination ovens, and their main products here.

Ingredients

4 x Portobello Mushrooms
4 x Flat brown Mushrooms
100g Polenta
1 x Shallot
1 x sprig Rosemary
50g White Mushrooms
80ml Olive Oil
40g Parmesan Cheese
50ml Full Milk
125ml Vegetable stock
½ Avocado
½ Lime
½ Lemon
2 x Confit Plum vine tomatoes / rehydrated or marinated tomatoes
2 x Cloves garlic
20g Sunflower seeds
10g Pinenuts
10g Watercress fresh

Method

Polenta

• Finely dice shallots and white mushrooms, shallow fry till light golden, then add garlic.
• Now add hot stock and milk, bring to boil. Season to taste.
• Then add polenta, stir till thickening starts, add toasted seeds, rosemary and half of grated parmesan.
• When thick, remove from pan and press into tray, chill till set then cut, and shallow fry in oil till golden.

Pesto

• Wash, dry and blitz till smooth the basil with toasted pinenuts, 1 clove garlic, oil and parmesan.
• Check seasoning and keep covered and chill till use. 

Avocado

• Remove flesh and crush lightly with fork, adding juice of lime and lemon, Season to taste.

Making the Dish

• Griddle the Portobello and field mushrooms in little olive oil flesh down.
• At the same time, the polenta can be cooked also, as per above. 
• When cooked, starting and ending with the Portobello mushroom, layer the ingredients accordingly.
• Finish with pesto and watercress.
• Secure with bamboo skewer and serve as per usual burger.

Chef’s Tips

• Why not try oven roasted sweet potato wedges with this Vegetarian Burger as a healthier than chips alternative?  This mushroom stack burger can be assembled in advance and finished off with watercress and pesto.