“Whole field mushrooms stuffed with fried onions and creamy soft Gorgonzola and sandwiched together in a burger bun and, let’s be honest, not looking unlike a regular burger, is a very good suggestion,” says ‘Mushroom’ author Claire Thomson. “Going one step further here with the quick-pickled cabbage, some watercress for extra pep and a big spoon of garlic mayonnaise makes this a burger that’s surely worthy of some sort of World Burger Award? Hot sauce, as ever, will never go amiss here.”
Cook Time
10 minutes, plus 1 hour to set
Servings
4
Method
1 Rub a big pinch of salt into the red cabbage and leave to one side for 5 minutes. Toss through the vinegar and sugar, stir to coat and season generously with black pepper. (Or use drained pickled red cabbage.)
2 Cook the red onion in 2 tablespoons of the olive oil in a medium saucepan over a moderate heat for 10 minutes until soft.
3 Meanwhile, in a large frying pan, in the remaining 3 tablespoons of the olive oil, cook the mushrooms, whole, in a couple of batches, for 5–8 minutes or until the liquid cooks away and they begin to sizzle in the oil.
4 When the onion is soft, stir in the garlic, butter and parsley and cook for 30 seconds until fragrant, then season to taste with salt and pepper.
5 Fill 4 of the cooked whole mushrooms with the cooked onion mix and the Gorgonzola. Place another mushroom on top of each to enclose the filling. Return the stuffed mushrooms to the frying pan and cook for about 2 minutes on each side to heat through, spooning over any of the buttery juices and taking care not to spill any of the filling when turning over.
6 Lightly toast the buns and rub the cut sides with any remaining buttery juices left in the pan.
7 Serve the mushrooms in the buns with mayonnaise of your choice, watercress, fried onions, pickled red cabbage and hot sauce.
Get involved
Claire Thomson is a chef, food writer and author. Recipe taken from her latest book, Mushroom, out now.
