bohemianwanderer – These peanut miso oyster mushroom burgers combine deeply charred mushrooms with a fresh five-spice cabbage slaw. The recipe takes 10 minutes to prepare and 30 minutes to cook, making four generous burgers. It uses simple ingredients while delivering a rich, savory flavor with plenty of texture.
Begin by heating the oven to 240C, or 220C with a fan, which is 475F or gas mark 9. Line two baking trays with baking paper. Take 600g of oyster mushrooms and gently separate any large clusters into individual mushrooms. Place them in a large bowl while you prepare the sauce.
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For the mushroom sauce, combine 60g of smooth peanut butter with two tablespoons of toasted sesame oil. Add one tablespoon of dark agave syrup, two tablespoons of red or brown miso, and 1½ tablespoons of light soy sauce. Stir in one tablespoon of apple cider vinegar and three peeled, minced garlic cloves. Mix everything until the sauce becomes completely smooth.
Pour the finished sauce over the oyster mushrooms and toss them carefully with clean hands. Make sure the sauce coats every mushroom evenly before spreading them across the two prepared trays. Bake for 12 to 15 minutes, until the liquid has dried out and the mushroom edges become visibly charred. Remove the mushrooms from the oven and set them aside.
Prepare the Five-Spice Slaw and Assemble the Burgers
While the mushrooms cook, prepare the fresh cabbage slaw. Place 200g of finely shredded white cabbage into a large bowl. Add five trimmed spring onions, with their green and white parts finely shredded. Sprinkle over half a teaspoon of fine sea salt, then scrunch the vegetables together with clean hands. This softens the cabbage while helping distribute the seasoning evenly.
Add half a teaspoon of ground five-spice and 1½ tablespoons of apple cider vinegar. Stir through 15g of finely chopped coriander leaves and one tablespoon of mayonnaise. Mix everything until the slaw is evenly combined, then keep some extra mayonnaise ready for assembling the burgers.
Next, prepare four brioche burger buns by splitting and toasting them. Around one minute in a toaster should be enough to lightly toast the cut sides. Spread mayonnaise over one cut side of each toasted bun, then divide the cooked mushrooms into four equal portions.
Pile one portion of the charred mushrooms onto each bun and top with a generous amount of five-spice slaw. Repeat with the remaining burgers, then add the bun tops and serve immediately.
The peanut butter, miso, sesame oil, and garlic create a rich coating for the mushrooms. Their charred edges add depth while contrasting with the tender texture inside. The cabbage slaw brings freshness, crunch, and gentle spice to the savory filling.
The brioche buns provide a soft and slightly sweet base that balances the bold mushroom mixture. Serve the burgers while the mushrooms remain warm and the buns are freshly toasted. Add extra mayonnaise when serving if you prefer a creamier finish.
