I hope you are all having a wonderful Thursday! It's a little dreary over here by me although it's supposed to be a scorcher today. We'll see about that. For now, I want to share with you something that I recently tried. If you know me personally, and if you've been following my blog for a while, you know how much I dislike mushrooms. And by "dislike" I mean hate. With a passion. I can't stand them. The smell, the taste, the texture. Eeew. You'll also know how much my dislike for mushrooms bugs me. I mean, what kind of a vegan hates mushrooms?
Aren't they usually the star ingredient in "meat-based" dishes? It's annoying seeing all of these delicious looking recipes and then realizing that they have tons of mushrooms in them. I automatically turn the page or click on something else if I see a picture of a mushroom. You can't pull one over on me either. I can smell them from a mile away. So unless you've chopped them up into a marinara sauce, I know that they're there. That being said, lately I've been trying to be tolerant towards mushrooms. Before ultimately picking them out of my food, I'll try them first to see if by some miracle my palate has changed. It hasn't.
That being said, for some reason I've had this crazy urge to try a portobello burger. I have no clue why except that I've been seeing them everywhere and I'm super curious. I had to try them at least once in my life, right?! So... I convinced my mom (who's still in town, by the way!) to try one with me. She loves mushrooms but isn't a huge fan of portobello's so this was going to be a first for both of us. We decided to marinate them in a Thai dressing that my mom makes and is super delish. My mom whipped up the dressing while I prepped some tomatoes and onions for roasting.
We added the leftover dressing on top of the veggies before placing them in the oven. Since I don't have a grill, we cooked the burgers on the stove.
When the veggies were done I added some Daiya shreds on our buns and set them under the broiler for a couple of minutes. I also whipped up a quick guac for the burgers. I was terrified that the burgers would have an overwhelming mushroom flavor so I was basically trying to mask it with all the other ingredients.
We assembled the burgers by layering the tomatoes and onions and then the portobellos on top. Guacamole and sriracha (so obsessed with sriracha) were added to round out the flavor and then it was time to taste it. I loved the flavors in this burger so much and I actually ate a few bites of the whole thing before removing the mushroom. I was so proud of myself for that. And although I will probably never have another portobello burger again, at least I can say that I tried it!