Depends on the day…the alignment of the moon…my feet and their feelings, but some days I don’t want to cook a.n.y.t.h.i.n.g.
One would assume I would, given it is my profession. But I’m the first to admit that my family has eaten several meals of those Indian curry packets I can grab for under $5 at my neighborhood international grocery store. With a side salad and warmed up pita bread.
Ta-Dah. Dinner is served.
When my diet became plant-based decades ago (before I discovered the Indian food packets), I would pluck a package of veggie burgers from the frozen aisle. Daydreaming about opening a bakeshop/cafe, I knew I had to birth a veggie burger that was better than any I’d tasted ever before. I experimented for years prior to opening SweetArt to create a burger worth idolizing…and thus the Sweet Burger was born. I am very proud of that creation (though I do not give out that recipe). And my children will finally eat it(!)…though they still prefer the frozen variety.
I’mma put their occasional lackluster savory palates on their father, since he puts their dessert-uppitiness on me.
While I adore a good veggie burger, I usually don’t order one when dining out because, now, I’m all burger-ciditty and hard to please. And a vegan burger has to be ridiculous to pull my attention.
These vegan and gluten-free Korean Fried Portobello Sliders with Ginger-Lemongrass Buffalo Sauce are show stoppers. It’s name should be Showtime…though I think that’s taken. And, true, I am not Korean. And yes, this may not be an authentic Korean-fried recipe, but hey…my kitchen. my magic.
And that sauce…put it on whatever you want to taste good. It makes the entire meal.
Besides sitting in the marinade for 30-60 minutes, these sliders are quick to put together. Trust me, you want to try them as soon as possible.
Until next time, Reine
Korean-Fried Portobello Sliders with Ginger-Lemongrass Buffalo Sauce
Marinade for Small Cremini Mushrooms
- 1/4 cup mirin
- 2 TBSP tamari (wheat-free soy sauce)
- 2 TBSP rice wine vinegar
- 2 TBSP sesame oil
- 2 garlic cloves, minced
- a few twists of fresh cracked black pepper
- 8 hearty, yet petite, cremini mushrooms
- With a toothpick or small knife, poke holes all over the mushrooms. Place the mushrooms into a shallow dish (I used a glass pie pan)
- Mix together the mirin, tamari, rice wine vinegar, sesame oil, minced garlic, and fresh cracked pepper. Pour these ingredients over the mushrooms and let marinate for 30-60.
Ginger-Lemongrass Buffalo Sauce
- 1/2 cup hot sauce
- 1/4 cup maple syrup
- 2 TBSP grapeseed oil
- 2 3/4 tsp fresh grated ginger
- 1″ piece lemongrass (inside bottom of the stalk)…Please note: if you get a whole lemongrass stalk, you want to whack it with a hammer and discard the fibrous outer layers. Use what you find on the bottom inside of the stalk. I hope this picture helps.
- Place all the buffalo sauce ingredients in an up-right blender and mix until smooth.
- Pour into a small sauce pan over low heat and cook for 20 minutes.
- Once the 20 minutes are up, remove from heat.
Wet Batter for Mushrooms:
- 1 cup potato starch mixed with 1/2 cup cold water
Dry Batter/Dredge for Mushrooms:
- 1 cup potato starch
- 1/2 tsp sea sat
- gluten-free or gluten-full slider buns
- vegan mayo
- thinly sliced red onions
- organic mixed greens
- sliced avocado
- thinly sliced tomato
- Oil for frying
Directions for frying the mushrooms:
- Once the mushrooms have finished marinating, completely cover them in the dry batter/dredge.
2. Place the dredged mushrooms into the wet batter…be sure to stir the wet batter well JUST BEFORE USING as the potato starch and water tend to separate while sitting and waiting to be important.
3. In a pot, skillet or deep fryer, heat up your oil (I used grapeseed oil and had it reach a temperature of 360 degrees), quickly drop your dredged and battered mushrooms into the oil (this is not a step for children or the fry-sensitive to attempt).
4. Cook the mushrooms for 4 minutes on each side.
5. Immediately take the mushrooms from the hot oil and place directly into the buffalo sauce and cover completely.
I toasted my buns, put a small amount of Just Mayo vegan mayo on the bottom bun, and topped with the sauce-covered mushrooms, mixed greens, tomato, thinly sliced red onion, and avocado. But you can put on whatever you want…your kitchen, your magic.