Teriyaki Portobello Burgers With Napa Cabbage Slaw
Recipe By : Gourmet/April 1996
Serving Size : 4 Preparation Time
TERIYAKI MARINADE
1/3 Cup soy sauce
2 Tablespoons Sherry
3 Tablespoons rice vinegar
1 1/2 Tablespoons fresh organic ginger root
2 Tablespoons maple syrup
4 Portobello mushroom caps
NAPA CABBAGE SLAW
2 Tablespoons soy mayo
2 Teaspoons rice vinegar
1 Teaspoon sesame oil
1/2 Teaspoon honey
2 Cups finely shredded Napa cabbage
1/2 Cup finely shredded carrot
2 scallions -- chopped fine
4 sesame seed hamburger buns -- lightly toasted
Make teriyaki marinade: In a small saucepan, simmer
marinade ingredients, stirring until sugar is
dissolved. Continue simmering marinade until reduced
to about 1/2 cup and cool to room temperature. Put
mushroom caps and marinade in large sealable plastic
bag, arranging caps in one layer, and seal bag,
pressing out excess air. Marinate mushrooms at room
temperature, turning bag over several times, 1 hour.
Make slaw: In a bowl, whisk together mayonnaise,
vinegar, oil and honey and add cabbage, carrot and
scallions. Toss vegetables well to coat and season
with salt and pepper. Preheat broiler. Drain mushrooms
and arrange, stemmed sides up, on a lightly oiled rack
of a broiler pan. Broil mushrooms 2 inches from heat
and turn over. Brush mushrooms lightly with oil and
broil 3 minutes, or until tender. Transfer mushrooms
with a slotted spatula to hamburger bun bottoms. Top
mushrooms with slaw and bun tops.