Η συνταγή και στα ελληνικά στο τέλος της ανάρτησης!

Mushrooms are used widely in every kitchen around the world. In reality, mushrooms are fungi, that do not contain chlorophyll and they grow by consuming dead organic matter, not very appetizing ha?

Nevertheless, ancient Greek and Romans considered them to be an exceptional food equal to be consumed by gods. They were known for their therapeutic properties and their delusional abilities. Modern archaeologists believe that they were used as part of mystical ceremonies in the ancient world. The Pharaohs in ancient Egypt were booking the produce of the entire year for themselves believing that they were offering immortality.

They are rich in proteins of high biological value, natural fibers, water, a few carbohydrates, a very small amount of fat and sodium and zero cholesterol. They contain phosphorus, potassium and copper. Also, because of their selenium they are considered to act against cancer and protect from heart diseases. They also contain vitamin B, folic acid, iron and D which helps the calcium absorbance. Above all mushrooms have very few calories only 23 per 100 grams.

All the above make them ideal especially for people who have diabetes, cholesterol, or for those who are hypertensive or want to lose weight.

In Greece mushrooms can be found in woods especially in the northern part. During the wars mushrooms were a very important part of people’s diet and helped them survive famine. The most important edible ones that are part of the Greek flora are the following:

1.      Morels: Rare and very expensive. Small ones are used in salads and soups and big ones are stuffed with seafood.

2.      Horn of Plenty: These are dark and gray with beautiful smoked flavor. They are used in cooking games and we find it in Macedonia and Thrace which are parts of the northern Greece.

3.      Truffle: You all know this type of mushroom which is very expensive since it grows under the ground. They have a very unique flavor and taste.

4.      Boletus Edulis: They are soft and their flavor resembles chestnut’s and hazelnut’s.

5.      Chanterelle: They are very well known and have a very peculiar flavor resembling apricot.

6.     Amanita Caesarea: Very rare, autumn mushroom called also here in Greece as “Caesars’ eggs.” It is consumed fresh and its taste resembles oysters and sea fruits.

7.      Portobello: Big and impressive their flavor and taste resemble meat.

8.      Pleuvrotus: They have a very peculiar shape and a velvety texture.

9.      Crimini Mushrooms: Very well known to all of you and widely used in cooking and baking. They bigger ones are used to stuff them also.

 

We must be very careful when it comes to wild mushrooms and be able to recognize the edible ones as there are several species that are toxic and can cause even death.

After consuming big quantities of meat because of Easter, I wanted to eat something completely vegetarian. No meat, just vegetables. So, I thought that a big mushroom with a warm spinach dressing over a soft rounded burger bread would be the perfect idea.

We all loved the juiciness of the Portobello mushroom and the creaminess of the warm spinach sauce on top. Very easy to make, it is perfect for a weekday meal provided that you have already baked the bread rolls in advance.

 

Portobello Burgers

 

Ingredients

 

For the Bread Rolls (makes 6)

170 gr. / 6 oz – 227 gr. / 8 oz. lukewarm water

28 gr. / 1 oz. butter

1 large egg

418 gr. / 15 oz. all purpose flour

49 gr. / 2 oz. sugar

1 ¼ tsp salt

1 tbsp instant yeast

1 egg + 1 tbsp water (optional)

Poppy seed (optional)

 

Marinade for the Portobello Mushrooms (for 6 large mushrooms)

1 cup olive oil

3/4 cup balsamic vinegar

1 ½ cup breadcrumbs

3 tsp dried basil

3 tsp dried thyme

3 tsp onion powder

1 ½ tsp ground ginger

Salt and Pepper

 

Warm Spinach Sauce (for 6 burgers)

3 tbsp olive oil

1 onion, chopped

1 garlic, minced

5 tomatillos, cut in half

2 cups spinach, washed and cut

1/2 cup parmigiano reggiano

1 cup chicken stock

2/3 cup Greek yogurt

½ tsp Italian herbs

1 tbsp sugar

¼ tsp ginger

½ tsp cumin

¼ tsp cardamom

2 tbsp flour

6 large Portobello Mushrooms

 

Instructions

 

For the Bread Rolls (makes 6)

Put everything in the mixer plus the 170 gr. / 6 oz. of water and mix with the hook in slow gear.

If you see that the dough needs more water start adding 1 tbsp at a time while the mixer is kneading it.

When the dough starts gathering around the hook then you know it’s ready.

Continue to knead for 10 to 15 minutes.

Flour a big bowl and put the dough on it.

Cover it with a towel and let it rise for an hour.

Gently deflate the dough and divide it into 6 pieces.

Put a cooking paper on a baking sheet and brush with olive oil.

Place the buns, cover them again with the towel and let them stand for another hour. In the meantime take an egg whisk it with a tbsp of water.

Preheat oven to 175° C / 350°F.

When the buns rise after the one hour, brush them with the egg mixture and throw poppy seed (optional).

Bake for 12 to 15 minutes, or until they get a nice golden color.

A piece of advice: go slow with the water.

I used more than 170 gr / 6 oz. I do not know exactly how much approximately 2 to 3 tbsp more.

 

 

Warm Spinach Sauce (for 6 burgers)

In a skillet pour the olive oil.

Throw the onion and garlic and sauté them in medium heat until they are soft.

Add the flour and herbs and stir for couple of minutes.

Pour the chicken stock and continue to stir until the sauce thickens.

Add the spinach, parmigiano and tomatillos and stir gently.

Pour the yogurt and remove from fire.

 

For the Portobello Mushrooms (for 6 large mushrooms)

In a bowl mix the olive oil and vinegar.

Remove the stems from the mushrooms.

Pour this batter over the mushrooms and let them marinade for half an hour while you make the sauce.

After half hour mix the breadcrumbs with the herbs.

Remove the mushrooms from the marinade and roll them on the breadcrumbs to cover them.

Preheat oven to 200° C / 400° F.

Place them on a baking pan with their stem part looking up.

Bake for about 15 minutes and then flip them and continue to bake them for another 15 minutes or until they become soft.

 

Assembly

Cut the buns and add lettuce and tomato slices.

Place the Portobello mushroom and the sauce and cover with the other half of the bun.