LCBO Food & Drink Autumn 2020

DEEP-FRIEDMUSHROOM BURGERS 4 large portobello mushroom caps 3/4 to 1 cup (175 to 250 mL) all-purpose flour 2 eggs, beaten 1 1/2 cups (375 mL) panko crumbs Half a 130-g log chilled goat cheese (optional) 2 to 3 cups (500 to 750 mL) vegetable oil BEET SLAW 1 large or 3 to 4 small beets 1 tsp (5 mL) olive oil 2 tsp (10 mL) white-wine vinegar Pinch of salt and chili flakes 2 tbsp (30 mL) chopped cilantro FOR BURGERS 4 small burger buns, toasted Favourite burger toppings and condiments such as sliced tomatoes, onion, lettuce, avocado, mayonnaise and mustard 1 Wipe mushrooms clean. Place flour, eggs and panko in separate shallow dishes. Cut 4 coin-shaped pieces from goat-cheese log. Press 1 piece into mushroom (where stem was

removed) maintaining the cheese’s coin shape. Working with 1 mushroom at a time, dust a cap including goat cheese with flour. Lightly coat in egg. Crust with panko. Set on a plate. Repeat with remaining mushrooms. 2 Prepare slaw. Peel and grate beets. You should have about 1 cup (250 mL). Stir with 1 tsp (5 mL) oil then vinegar, salt and chili flakes. Sprinkle with cilantro. Set aside. 3 Pour oil into a large deep frying pan. Set over medium-high heat. Heat oil to 350°F (180°C), adjusting heat as needed. 4 Deep-fry coated mushrooms until tender, 8 to 10 minutes per side, carefully turning halfway through. Using a slotted spoon, care- fully remove golden mushrooms to a paper-­ towel-lined plate. Using more paper towel, pat excess oil from burgers. 5 Stack warm mushroom burgers on toasted buns. Stir slaw then divide between burgers. Sandwich with your favourite toppings and condiments.

Raw beet & golden-crusted portobello burger

Create the ultimate meatless burger with a panko-crusted portobello topped with beet slaw. The beet is grated and simply dressed, so its intense flavour comes through in the slaw. For a plant-based version, skip the goat cheese. Use any colour beets you like; be sure to grate and prepare right before serving to avoid discolouration.

Makes 4 servings

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FOOD & DRINK AUTUMN 2020