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
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…)
- Mix all the marinde ingredients together and marinate the mushrooms for an hour or so.
- Grill the mushrooms for five minutes per side or until done.
- 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.
- 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.