Around the world in 80 recipes

Challenge 1
Jules Verne did it in 80 days , my challenge was to go around the world in 80 recipes.  Challenge 1 was set by Sam Doughty who chose Canada, don't ask me why, I would have gone for Italy or India.

When I think of Canada and food the first thing that comes to mind is maple syrup.  Pancakes?  No I wanted to find something a little more different.  A quick Google search showed lots of recipes for mushroom burgers, apparently one of the most common vegetarian dishes found in Canadian restaurants.  The most copied recipe was by Celia Brooks Brown and was the one that had me drooling (the recipe that is.  OK OK maybe the gorgeous Ms. B too!).  The recipe is 'Maple-roasted Mushroom Burgers' from 'World Vegetarian Classics'  Try and find a 100% pure maple syrup for the very best flavour.  Dress your burgers to taste, the recipe below gives some suggestions.

Maple-roasted Mushroom Burgers

Serves 4

4 large flat field or Portobello mushrooms

4tbs extra virgin olive oil

4 garlic cloves sliced

2tbs maple syrup

2tsp cider vinegar

Large pinch of dried thyme

Salt and freshly ground black pepper

For the trimmings

4 best quality round bread rolls or buns, split and warmed or toasted

Sliced creamy cheese such as Port Salut or Oka

Thick slices of ripe tomato

Ripe avocado slices

Thinly sliced red onion

Alfalfa sprouts

Condiments such as good quality mayonnaise, chilli sauce, ketchup

Preheat the oven to 200c/400f/gas mark 6

Wipe the mushrooms with a lean, damp kitchen paper (paper towel).  Cut out the stem.  Mix the olive oil and garlic together in a cup.  Brush some oil over the mushroom caps.  Lay the mushrooms gill-side up on a baking sheet.  Score the mushrooms by making a grid pattern with the tip of a sharp knife, taking care not to cut all the way through the cap.

Drizzle maple syrup and vinegar over the gills, then sprinkle with thyme, salt and pepper.  Lay the oily garlic slices over the surface and finish by drizzling with the remaining oil.  roast in the oven for 15-20 minutes, or until soft, juicy and sizzling.  Serve hot with the trimmings of your choice.

http://celiabrooksbrown.com/