- Nathan Myhrvold born (1959)
Grilled Portobello Mushroom Burgers
- 6 large Portobello mushrooms, stems and gills removed
- 2 cups Syrah
- 2 small shallots, chopped (¼ cup)
- 1 clove garlic, chopped (about 1 teaspoon)
- 8 black peppercorns
- 2 sprigs thyme
- Salt, to taste
- 6 toasted whole-wheat hamburger buns
- Vegan mayonnaise, onions, tomatoes, and arugula, for serving
Portobello mushrooms have been called the steak of the vegetarian world because of their hearty flavor and texture. A marinade made with a medium-bodied red wine makes these mushroom burgers juicy as well as meaty. And unlike other burgers, they’re even good cold.
Wine pairing: These meaty veggie burgers need bold flavor to bring out their best, so serve them with a fruity white or full-bodied red wine.
Poke holes all over mushrooms, making sure not to break them. Place in large glass baking dish.
Combine wine, shallots, garlic, peppercorns, and thyme in small saucepan, and season with salt. Bring to a boil. Reduce heat to medium-low, and simmer 5 minutes. Pour wine mixture over mushrooms, and stir to coat. Cover, and marinate 2 hours.
Preheat grill or broiler. Remove mushrooms from marinade, and discard liquid. Grill mushrooms 5 minutes on each side, or until browned and juicy. Serve on buns with burger fixings.