Mélange de Champignons or a mixture of mushrooms! - Part 3

In my continuing quest for an outstanding “veggie burger” or even a version that doesn't look and taste like its a pile of sawdust, the following recipe is my contribution. If you are a lover of the archetypal chip butty with all that loveliness dribbling down your chin then this is for you. You also get two recipes for the price of one.

Mushroom and Taleggio Burgers

or

Mushroom and Taleggio as a starter

Serves 4

4 Portobello mushrooms

2 tbsp olive oil

300g Taleggio cheese

4 tbsp caramelised onion marmalade or chutney

2 tsp cider vinegar

4 wholemeal buns (burgers)

4 slices of wholemeal bread, cut into circles (starter)

Chopped flat leaf parsley (starter)

Pre-heat your oven 180/160 fan/Gas 4. Brush the mushrooms with the oil and season. Cook in the oven for 10 minutes, turning once until soft and juicy – you could alternatively place under a preheated grill for 10 minutes if you prefer. Towards the end of the cooking time place 75g each of the cheese on each of the mushrooms and let it melt slightly.

Heat the marmalade or chutney in a pan with the vinegar and 1 tsp of water until bubbling slightly.

Serve the mushrooms in the buns, topped with a spoonful of the marmalade or chutney.

As a starter, serve the mushrooms on toasted circles of wholemeal bread and sprinkle with chopped parsley.

You don't have to use Taleggio cheese, you could try Mozzarella, Brie, Camembert, goats cheese or any cheese that tastes good melted.

Hope this tickles your taste-buds and you've found the mushroom mixture tempting.