Equipment
* optional
Ingredients
Mushroom Marinade
- 30 g white miso paste
- 15 ml soy sauce
- 15 ml rice vinegar
- 10 ml sesame oil
- 30 ml water
- 2 garlic, minced
Main Fillings
- 2 portobello mushrooms, stems removed, wiped clean
Rice Paper Crackling
- 4 rice paper sheets
- 15 ml soy sauce
- 15 ml olive oil
- 10 ml maple syrup
- 2 ml liquid smoke
- 2 g smoked paprika
Assembly
- 2 vegan burger buns
- 30 g vegan mayonnaise
- 40 g butter lettuce leaves, washed and dried
Nutrition (per serving)
Method
Preheat the oven to 200 C or 400 F and line a baking sheet with parchment paper.
In a wide mixing bowl, whisk together the white miso paste, soy sauce, rice vinegar, sesame oil, water, and minced garlic to create the mushroom marinade.
Place the portobello mushrooms into the miso marinade, turning to coat both sides. Set aside to rest while preparing the crackling.
In a separate small bowl, combine the soy sauce, olive oil, maple syrup, liquid smoke, and smoked paprika for the crackling glaze.
Working quickly, dip two rice paper sheets briefly into water. Press them together so they adhere tightly, then cut them into wide strips using scissors.
Lay the rice paper strips flat on the prepared baking sheet and use a pastry brush to coat both sides generously with the smoky crackling glaze.
Bake the seasoned rice paper strips in the preheated oven for 6 to 8 minutes until bubbled, crisp, and slightly darkened. Watch closely as the sugar can burn rapidly.
Heat a large frying pan over medium-high heat. Add the marinated portobello mushrooms and cook for 4 to 5 minutes per side. Pour any remaining marinade into the pan during the last minute of cooking to glaze the mushrooms.
Remove the mushrooms from the pan. Wipe the pan slightly, then lightly toast the burger buns face-down in the residual heat for 1 to 2 minutes until golden.
Spread vegan mayonnaise on the toasted buns, add a layer of butter lettuce, top with a warm miso portobello mushroom, and finish with broken pieces of the crispy rice paper crackling before securing the top bun.
Chef's Notes
- Double layering the rice paper before cutting is a critical technique. The water trapped between the two sheets creates steam in the oven, causing the paper to bubble up and mimic the texture of real pork crackling.
- Portobello mushrooms act like sponges. Scoring the smooth top side of the mushroom cap slightly in a crosshatch pattern can help the miso marinade penetrate deeper into the flesh.
- Keep a close eye on the rice paper in the oven. Because of the maple syrup and soy sauce, it can go from perfectly crisp to terribly burnt in less than a minute.
- For extra umami, consider mixing a small pinch of MSG or dried shiitake mushroom powder directly into the vegan mayonnaise before spreading.
Storage
Refrigerator: 1 day — Store components separately. Assembled burgers will become soggy.
Reheating: Reheat mushrooms in a pan over medium heat. Crackling loses crispness over time and is best made fresh.
