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Vegan Japanese-Style Teriyaki Portobello Mushroom Burgers

Description

These vegan teriyaki portobello mushroom burgers are a great fusion between vegan and japanese cuisine. By marinating the mushrooms in a sweet and savory teriyaki sauce, we're creating a flavor profile that's reminiscent of traditional Japanese cuisine. The combination of tender mushrooms, crispy buns, and creamy wasabi mayo will transport your taste buds to the bustling streets of Tokyo.


Cuisine: Japanese-Inspired Vegan
Servings: 4-6

Ingredients

  • 4-6 Portobello mushrooms, stems removed and caps sliced into 1/2-inch thick pieces
  • 1/2 cup teriyaki sauce (see note)
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon sesame oil
  • 1 teaspoon grated ginger
  • 1/4 teaspoon black pepper
  • 4-6 hamburger buns, toasted
  • Wasabi mayo (see note below), for serving

Instructions

  1. In a shallow dish, whisk together teriyaki sauce, soy sauce, rice vinegar, maple syrup, sesame oil, grated ginger, and black pepper. 
  2. Add the mushroom slices to the marinade and let it sit for at least 30 minutes, or up to several hours in the refrigerator. Depends on your taste for density.
  3. Preheat a non-stick skillet or grill over medium-high heat.
  4. Remove the mushrooms from the marinade, letting any excess liquid drip off.
  5. Cook the mushrooms until they're tender and slightly charred, about 3-5 minutes per side.
  6. Assemble the vegan Japanese-style teriyaki portobello mushroom burgers by placing a few slices of mushroom on each bun, then topping with wasabi mayo.

Note: For the teriyaki sauce, you can use store-bought or homemade (see below). For the wasabi mayo, mix 1/2 cup vegan mayonnaise with 1-2 teaspoons wasabi paste to taste.

Homemade Teriyaki Sauce:

Whisk together 1/2 cup soy sauce, 1/4 cup sake (or dry white wine), 2 tablespoons brown sugar, 2 tablespoons rice vinegar, and 1 tablespoon grated ginger. Bring the mixture to a boil in a small saucepan, then reduce the heat and simmer for about 5 minutes, or until the sauce has thickened slightly.

Matching Wines

Sake: A traditional Japanese rice wine that pairs perfectly with the sweet and savory flavors of the teriyaki mushrooms.

Pinot Grigio: A crisp and refreshing white wine from Italy that cleanses the palate between bites.

Moscato: A sweet and sparkling wine from Italy that complements the creamy wasabi mayo.