Meera Sodha's latest vegetarian creation transforms oyster mushrooms into meaty, satisfying burger patties, roasted until chewy and caramelized, then dressed in a southeast Asian-inspired sauce. The recipe, featured in The Guardian, pairs these savory mushrooms with a crisp five-spice cabbage slaw and brioche buns, delivering a burger that even carnivores will crave.
Why Mushrooms Make the Ultimate Burger
Unlike pulse-based patties that often turn mushy, mushrooms excel in texture. Roasting them concentrates their natural umami and drives off moisture, leaving them chewy, caramelised, and occasionally crisp. They also absorb bold flavors beautifully, as demonstrated here with a glaze of peanut butter, soy, agave, and sesame.
The recipe serves four and takes just 10 minutes to prep and 30 minutes to cook, making it a quick weeknight dinner option.
Ingredients for the Mushroom Marinade
For the mushrooms, you'll need 600g oyster mushrooms, 60g smooth peanut butter, 2 tablespoons toasted sesame oil, 1 tablespoon dark agave syrup (light also works), 2 tablespoons red or brown miso, 1½ tablespoons light soy sauce, 1 tablespoon apple cider vinegar, and 3 minced garlic cloves.
For the five-spice cabbage slaw, gather 200g finely shredded white cabbage, 5 trimmed and finely shredded spring onions, ½ teaspoon fine sea salt, ½ teaspoon ground five-spice, 1½ tablespoons apple cider vinegar, 15g finely chopped coriander leaves, and 1 tablespoon mayonnaise (plus extra for serving). You'll also need 4 brioche burger buns.
Step-by-Step Preparation
Preheat your oven to 240C (220C fan)/475F/gas 9 and line two baking trays with parchment paper. If the mushrooms are in large clumps, gently break them into individual pieces and place them in a large bowl.
In a small bowl, whisk together the peanut butter, sesame oil, agave, miso, soy sauce, vinegar, and garlic until smooth. Pour this sauce over the mushrooms and, using your hands like claws in an arcade machine, toss carefully to coat every mushroom evenly.
Spread the mushrooms in a single layer across the two trays and bake for 12-15 minutes, until all the liquid has evaporated and the edges are charred. Remove from the oven and set aside.
Making the Five-Spice Slaw
While the mushrooms roast, prepare the slaw. In a large bowl, combine the shredded cabbage and spring onions. Sprinkle with salt and scrunch with clean hands to soften. Mix in the five-spice, vinegar, coriander, and mayonnaise until well combined.
Assembling the Burgers
Split and toast the brioche buns – one minute in a toaster works perfectly. Spread mayonnaise on one cut side of each bun, pile on a quarter of the mushrooms, then top with a generous portion of slaw. Cap with the bun tops and serve immediately.
Sodha notes that these mushrooms can also be cooked on skewers over a barbecue, but recommends doing so over indirect heat under a watchful eye to prevent burning.
Tips for Customization
If you only have light agave syrup, it's a fine substitute for the dark variety, which is richer and more caramel-like. Feel free to adjust the spice level by adding a pinch of chili flakes to the marinade for extra heat.
