3 Founders & Farmers mini cucumber, sliced into ribbons
pinch of salt
1/4 tsp salt
2 tsp rice wine vinegar
1/2 tsp sesame oil
Carrot salad
1 cup carrots, julienned or grated
pinch of salt
How to make it
Preheat grill to medium high heat.
In a small saucepan mix all Miso glaze ingredients together. Bring to a boil over medium high heat and whisk so that sugar dissolves and a smooth paste is formed. Brush liberally over the portobello mushrooms and set aside until ready to grill.
Toast sesame seeds in a pan for 1-2 minutes over medium high heat until golden brown and fragrant.
Using a mandolin or veggie peeler cut cucumber into long thin ribbons. Place in a medium bowl and mix with rest of ingredients and set aside.
Mix all ingredients for carrot salad in a medium mixing bowl and set aside.
Mix hoisin and mayo together in a bowl until well combined.
Grill portobellos over medium high heat top side down for 4-5 minutes until juicy and tender. Flip and grill for another minute or two. Grill buns for a minute a side.
To assemble place hoisin mayo on top and bottom bun, place portobello then add carrot and cucumber salad. Top with bun lid. Sprinkle with toasted sesame seeds.
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4 large Portobello mushrooms
4 Cal & Gary's Brioche buns
2 tbsp toasted sesame seeds
1/2 tsp suagr
1 tsp siracha
1 tsp rice wine vinegar
Miso glaze
3 tbsp mirin
3 tbsp sake
1/3 cup white miso paste
1/4 cup sugar
Hoisin Mayo
6 tbsp vegan mayonnaise
3 tbsp hoisin
2 tbsp lemon juice
Asian cucumber salad:
3 Founders & Farmers mini cucumber, sliced into ribbons
