Ingredients
2
tbsp mirin* (sweet Japanese rice wine) or medium-dry Sherry
1
1/2 tbsp minced peeled fresh gingerroot
4
fresh Portobello mushrooms (about 1/4 pound each), stems trimmed flush
with caps and reserved for another use
2
cups finely shredded Napa cabbage
1/2
cup finely shredded carrot
2
scallions, chopped fine
vegetable oil for brushing mushroom caps
4
sesame-seed hamburger buns, split and toasted lightly
*available at most Asian markets, specialty foods shops, and some supermarkets
Directions
1.
Make teriyaki marinade:
2.
In a small saucepan simmer marinade ingredients, stirring until sugar is dissolved. Continue simmering marinade until reduced to about 1/2 cup and cool to room temperature.
3.
Put mushroom caps and marinade in a large sealable plastic bag, arranging caps in one layer, and seal bag, pressing out excess air. Marinate mushrooms at room temperature, turning bag over several times, 1 hour.
5.
In a bowl whisk together mayonnaise, vinegar, oil, and honey and add cabbage, carrot, and scallions. Toss vegetables well to coat and season with salt and pepper.
7.
Drain mushrooms and arrange, stemmed sides up, on lightly oiled rack of a broiler pan. Broil mushrooms 2 inches from heat and turn over. Brush mushrooms lightly with oil and broil 3 minutes, or until tender. Transfer mushrooms with a slotted spatula to hamburger bun bottoms. Top mushrooms with slaw and bun tops.
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