Funky Funghi

  • Mushrooms, 1 kg

  • Garlic

  • Baguette (stokbrood), about 15 cm

  • Rolled oats, 3 tbsp

  • White whine

  • Olive oil

  • Salt & pepper

    • BBQ-proof skillet

    • Blender

    • Cling film

This recipe works better if there’s a freezer (compartment) nearby that you’re allowed to borrow for 20 minutes.

  1. Roast the baguette (it helps if you cut in half length-wise first).

  2. Let the bread cool off while you bake your mushrooms in olive oil and some white wine. Wait until the mushrooms’ water breaks, then bake it for another 5 mins. (If your mushrooms don’t release water, your BBQ temperature’s not high enough.)

  3. Add garlic for the last 30 seconds. Remove from heat.

  4. Shred the baguette to pieces. Add rolled oats, pepper & salt, and your mushrooms, and puree into a smooth mixture.

  5. Roll the mixture into balls which you then flatten to about the size of your palms.

    > This would be a good time to wrap the burgers in cling film and put them in the freezer for about 20 minutes.

  6. Place the burgers on an oiled gril *, on the empty middle strip (not directly above heat) and close the lid. Grill for 4-5 minutes on each side.

* Always oil your grill very well, beforehand. Place the charcoal on the side of the BBQ and leave an empty strip in the middle, don’t start until the coals are white-hot. Too late? Use a greasy (cotton) rag and some thongs.

Nice with: slices of apple marinated in soy sauce | roasted bell pepper | rocket
Try-out next time: pair with green peas/lemon/mint sauce | mix with chopped (not blendered) walnuts

mainsChristine Geenseburgers