This recipe can be made year around because it's just as tasty when you broil the mushrooms as when you grill them.
- Cook Time
- Prep Time
- 1/3 cup soy sauce
- 2 tablespoon white wine
- 3 tablespoon rice vinegar
- 1 1/2 tablespoon minced peeled fresh gingerroot
- 2 tablespoon sugar
- 4 fresh Portobello mushrooms, stems trimmed (about 1/4 pound each)
- 2 tablespoon mayonnaise
- 2 teaspoon rice vinegar
- 1 teaspoon Asian sesame oil
- 1/2 teaspoon honey
- 2 cup finely shredded Napa cabbage
- 1/2 cup finely shredded carrot
- 2 scallions, chopped fine
- vegetable oil; for brushing mushroom caps
- 4 sesame-seed hamburger buns, split and toasted lightly
Make teriyaki marinade:
- In a small saucepan simmer marinade ingredients, stirring until sugar is dissolved. Continue simmering marinade until reduced to about 1/2 cup and cool to room temperature.
- When the marinade is cooled put the mushroom caps and marinade in a large sealable plastic bag, arranging caps in one layer, and seal bag, pressing out excess air.
- Marinate mushrooms at room temperature, turning bag over several times for approx. 1 hour. While the mushrooms are marinating make the slaw.
- In a bowl combine the mayonnaise, vinegar, oil, and honey. Whisk them together and add the cabbage, carrot, and scallions. Toss vegetables well to coat and season with salt and pepper.
- Preheat the grill or broiler. Drain mushrooms and arrange, stemmed sides up, on lightly oiled grill or broiler pan.
- Broil mushrooms 2 inches from heat and turn over. Brush mushrooms lightly with oil and broil 3 minutes, or until tender.
- Transfer mushrooms with a slotted spatula to hamburger bun bottoms. Top mushrooms with slaw and bun tops.