1 cup water
¼ cup light molasses
¼ cup maple syrup
¼ cup tomato paste
¼ cup soy sauce
¼ red wine vinegar
2 tsp sesame oil
2 tbsp liquid smoke (I didn’t have this ingredient)
2 tsp sriracha (I didn’t have this ingredient)
2 cloves garlic
1 tsp onion powder
4 large portobello mushrooms (with the stems cut off)
oil for grill


hamburger buns
grated raw beetroot
mayonnaise (or Vegan mayonnaise)
The original recipe had kimchi here (which I love but you can’t get anything like this in Coromandel… there is a nice Korean place in Thames which sells it though…)

  1. Mix all the marinde ingredients together and marinate the mushrooms for an hour or so.
  2. Grill the mushrooms for five minutes per side or until done.
  3.  Lightly grill the buns and spread the mayonnaise on the inside top bun. Build up a nice bed of salad and place the mushroom on top.
  4. Eat with your fingers and enjoy…

Note: I kept the marinade ingredients and make marinated tofu and stirfry the following night with it.

Recipe source: Isa Does It, by Isa Chandra Moskowitz with minor changes

If you make this recipe, snap a photo and hashtag #coromandelflavour – I love to see what you’ve been making and any feedback is really welcome.