07Mar12

I need to make this in my life. Looks incredibly delicious!

The Bite House


Who are you fooling with a mushroom burger, right? Maybe you’ve ordered something similar in a restaurant only to regret it upon taking a bite. (That’s definitely happened to me a couple of times.) The problem with most mushroom burgers is a lack of flavor and juiciness. This may sound difficult to remedy, but it’s not. I’ve found that simply marinating mushrooms with herbs, garlic and balsamic gives them that much desired kick. Keeping the portobellos whole also helps them to become extra juicy. They`ll absorb a lot of that marinade and cooking oil, and the more absorbed, the better. You’ll get all those juices and flavors back when you take a bite. You’ll almost think it’s meat. Portobellos are usually the size of a patty, so no fussing around; marinate, sauté in a pan, eat.

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