Name: Miso-Glazed Maitake Mushroom Burgers
Yield: Makes 4 burgers
Ingredients: 2 tablespoons unsalted butter; 1 pound maitake mushrooms, cleaned and divided into 4 clusters, or oyster mushrooms; 6 scallions, cut into 2-inch lengths; Salt and freshly ground black pepper; 1 tablespoon miso thinned with 2 tablespoons water; 4 soft burger buns, ideally potato or brioche; 1 cup grated Swiss cheese; ½ cup thinly sliced red onion; 2 cups arugula

Michelle K. Min

I’m not a fan of most veggie burgers—too bready—but I am a fan of “meaty” vegetables in buns. This is my version of a veggie burger—using the meatiness of seared clusters of maitake (hen of the woods) mushrooms, with an additional layer of umami from a miso glaze. The mushrooms pair well with Swiss cheese, complemented by the bite of sliced red onions and arugula. You can substitute oyster mushrooms.

Recipe information

Yield
Makes 4 burgers

Ingredients

2 tablespoons unsalted butter

1 pound maitake mushrooms, cleaned and divided into 4 clusters, or oyster mushrooms

6 scallions, cut into 2-inch lengths

Salt and freshly ground black pepper

1 tablespoon miso thinned with 2 tablespoons water

4 soft burger buns, ideally potato or brioche

1 cup grated Swiss cheese

½ cup thinly sliced red onion

2 cups arugula

Preparation

Step 1
Melt butter in a medium-size skillet over medium-high heat, then add mushrooms and cook for about 3 minutes on each side, or until golden and slightly crisped. Press down with a spatula to maximize browning.
Step 2
Add scallions to pan and cook for a minute, until wilted and slightly charred. Add salt and some black pepper to taste.
Step 3
Pour miso mixture over mushrooms, and turn over until evenly coated and absorbed.
Step 4
Toast buns, then assemble burger: First, place bottom half of each bun on a plate. Sprinkle each with ¼ cup of grated Swiss cheese. Place hot mushrooms and scallions on top of cheese layer. Top with sliced red onion and arugula.

Spicebox Kitchen cover with spoons and spices on white background

From Spicebox Kitchen: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes © 2021 by Linda Shiue, MD. Available from Hachette Go, an imprint of Hachette Book Group, Inc. Buy the full book from Hachette Go, Amazon, or Bookshop.

Recipe notes

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