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Mushroom
Veggie Burgers - 4 tbsp (60 ml) olive oil
- 2 cups (480 ml) sliced
mixed mushrooms (such as cremini, oyster, shitake)
- 1 tsp (5 ml) fresh thyme
leaves
- 2
veggie burgers
- 1/2 tbsp (8 ml) balsamic
vinegar
- 2
slices cheese or Tofutti American Flavored
Slices (vegan)
- 2 burger buns, lightly toasted
- salt and pepper
to taste
In 2 tbsp (30 ml) of the olive oil, sauté the mushrooms
and thyme over a medium-low heat. In the remaining olive oil, in a separate
pan, cook the veggie burgers according to package
directions.
When the mushrooms are almost done, add the balsamic
vinegar and salt and pepper and mix well.
To assemble, place the veggie burger
on one side of the bun, add the mushroom mixture and the real or vegan cheese
and top with the other half of the bun.
Serves 2.
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