Popeye’s Nutty Portabella Mushroom Burger
Quick and Easy, 1 Dish Meal
Serves 2 Human Beings or 8 Martians
Category: Vegan / Vegetarian Recipe
Ingredients:
2 large portabella mushrooms
1/2 onion
4 cloves garlic
1/4 teaspoon cayenne pepper
1 teaspoon sesame seed oil
1/4 cup white wine (or white grape juice or water)
1/2 cup water (divided in to 2 parts)
2 cups fresh spinach (packed)
2 teaspoons white miso (or dash of soy sauce)
2 tablespoons pine nuts
2 whole grain rolls/buns
Method:
Wash mushrooms and break off stems
Chop stems finely
Dice onion
Mince garlic
Heat sesame oil in sauté pan
Add onion, mushroom stems and garlic
Cook 3 minutes, or until onion is tender
In a cup, mix the wine, 1/4 cup water and cayenne pepper.
When the pan becomes dry, add this mixture as needed.
By not adding more oil you save on calories and fat!
Push onion and mushroom stems to the edges of the pan
Add mushroom caps
Sauté for 10 minutes (add more wine mixture when too dry)
Turn mushrooms over and sauté for 8 minutes (add remaining wine mixture)
Start toasting the rolls/buns
Add spinach to sauté pan
Dissolve (stir) miso into 1/4 cup water and add to pan
(Don’t bring miso to a boil as it will loose it’s nutritional value)
Stir for 1 minute or until spinach is evenly wilted
The pan should be fairly dry by now. Soggy, wet spinach will wreck your sandwich!
Mix in pine nuts
Put mushroom cap on toasted roll and top with vegetable / nut mixture
