Famous for their rich depth of flavour and healthy hit of vitamin B, mushrooms are the instant hero of this burger. Dress it up with a delicious tahini mustard sauce and add some pink Sauerkraut for a bit of colour, crunch, and fermented goodness. Team with an equally robust red such as an Oxford Landing Merlot or Cabernet Shiraz.
4 ciabatta bread rolls (or 2 large, cut in half)
4 extra-large or 8 smaller portabella mushrooms
1 tablespoon olive oil
2 tablespoons lemon juice
1 clove garlic crushed
1 tablespoon fresh parsley leaves, finely chopped
Sea salt and freshly ground black pepper to taste
4 tablespoons tahini mustard dressing (see recipe below)
1 cup baby arugula (rocket), washed
¼ cup pink Sauerkraut or fresh pickles
Mix oil, lemon, garlic, and parsley in a small bowl. Brush mushrooms with the marinade and set aside for 15 mins before grilling or panfrying for a few minutes each side. Slice ciabatta buns in 2 and place under hot grill until lightly toasted. Spread base with lashings of mustard sauce and top with arugula, warm mushrooms and sauerkraut.
¼ cup olive oil