Tank Garage Winery keeps surprising us with their recipes and pairings that will have you dreaming about wine and food and this week’s pick promises to take your tastebuds into another dimension of flavor. These spicy miso portobello burgers feature a spicy miso glaze full of umami goodness and are topped with crunchy carrot and cucumber slaw and a zangy ginger avocado spread. Served with Tank’s 2020 Pleasure Trip, Pét-Nat Sparkling Wine ( Sierra Foothills), it’s a win-win. (Serves 2)
Ingredients For the Portobello Burgers:
• 2 large portobello mushrooms
• 1 Tbs Miso ( any color)
• 1 Tbs toasted sesame oil
• 1 Tbs hot sauce
• Pinch of salt and pepper
• 2 Pretzel buns, toasted
• Pickled ginger (optional)
Ingredients for the Carrot & Cucumber Slaw:
• 2 small cucumbers, cut length-wise into ribbons using a mandolin or vegetable peeler
• 1 1/2 c carrots, julienned
• 1 scallion, sliced at diagonal
• 1/2 tsp salt
• 1/2 tsp sugar
• 2 tsp rice vinegar
• 1 tsp toasted sesame seeds
And for the Avocado Spread:
• 1 extra large avocado, cubed
• 1 teaspoon finely chopped ginger ( or use ginger paste)
• 1 teaspoon rice wine vinegar
• 1 teaspoon sesame oil
• 1/4 teaspoon salt and pepper
• Pinch chili flakes and sesame seeds
Directions:
Preheat the grill. Using a fork or mini whisk, mix the miso, hot sauce, sesame oil and pinch of salt & pepper together in a small bowl to make a paste. Brush liberally onto both sides of the portobello mushrooms.
Using a vegetable peeler or mandolin, cut the cucumber into long thin ribbons or slice into thin disks. Place them in a medium bowl along with the julienned carrots and scallions. Add the remaining dressing ingredients and gently toss to combine.
Make the avocado spread by placing the ingredients in a small bowl, mashing, and stirring a bit until creamy and combined. Sprinkle with sesame and chili flakes.
Grill the portobellos, top sides down first, for 4-5 minutes over medium heat, until juicy and tender. Flip, grill a few more minutes. Grill the buns.
Serve: Spread buns with a generous amount of the avocado spread and place the portobello mushroom gills side up. Mound with the cucumber & carrot slaw and garnish with pickled ginger (optional). Use the remaining avocado spread on the top bun and voila! Dinner is served!
