LCBO Food & Drink Summer 2016

a splash of whisky from page 17

WHI SKY-GLAZED PORTOBELLO BURGERS Create smoky luscious mushrooms by simply brushing with a whisky glaze while barbecu- ing. These juicy, hearty mushroom burgers can be pulled off on an average night, yet they’re fit for weekend company, too. ½ cup (125 mL) Canadian whisky ½ cup (125 mL) coarse demerara sugar 4 large portobello mushrooms, stems removed Vegetable oil 4 milk hamburger buns, cut in half 5 oz (150 g) Camembert or Monte Enebro cheese, at room temperature and sliced 3 colourful tomatoes, sliced 4 lettuce leaves, either butter, Boston 1 Add whisky and sugar to a small saucepan. Set over medium heat. Bring to a boil. Reduce heat. Simmer, stirring occasionally until re- duced by half and syrupy, about 6 minutes. Set aside. 2 Preheat barbecue to medium-high heat. 3 Wipe mushrooms with damp paper towels until thoroughly cleaned. Do not rinse under water. Pat dry with paper towels. Oil grill. Place mushrooms gill-side down on grill. Lightly brush with glaze. Turn gill-side up. Brush gill sides thickly with glaze. Barbecue until tender, about 10 minutes. Have a spritzer of water on hand for any flare-ups. 4 Lightly toast buns on grill for the last 30 seconds to 1 minute of barbecuing, if you like. 5 Using a spatula, remove barbecued porto- bello mushrooms to a parchment-lined baking sheet. Lightly brush with a little more glaze, if you like. Top with cheese. 6 Stack bun bottoms withwarm, cheese-topped mushrooms, tomatoes and lettuce. Spread cut tops with mayo and mustard, if you like. Sand- wich and serve immediately. Serves 4 or green-leaf Mayonnaise Grainy Dijon mustard (optional)

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