Vegan Truffle Mushroom Burgers

Make sure your breadcrumbs and ciabatta rolls are vegan, if they need to be. Hands-on time 25min, plus cooling. Cooking time about 20min. Makes 4  4 large Portobello mushrooms  Olive oil, to brush

 125g vegan mayo, we used Hellmann’s  1tbsp truffle oil

 75g dried breadcrumbs

 2tbsp fresh thyme leaves, roughly chopped

 2 garlic cloves, crushed

 35g cornflour TO SERVE

 4 ciabatta rolls, split  Large handful rocket

1 Remove and discard the stalks from the mushrooms. Heat a large griddle/ frying pan/barbecue over medium-high heat. Brush with oil and cook the mushrooms for 10min, turning halfway, until dark brown and moist. Set aside to cool slightly.

2 Pat the mushrooms dry with kitchen paper. In a small bowl, mix the vegan mayo, truffle oil and plenty of seasoning. Spoon 3tbsp of the mixture into a shallow bowl and slacken with 1tbsp water. In a separate shallow bowl, mix the breadcrumbs, thyme, garlic, 1tsp flaked sea salt and some freshly ground black pepper. In a third shallow bowl, mix the cornflour and plenty of seasoning.

3 Coat each mushroom well first in the seasoned cornflour, followed by the slackened mayo, then thoroughly in breadcrumbs.

4 Reheat the griddle/frying pan/ barbecue if needed and brush with oil. Cook the coated mushrooms for 8min, carefully turning halfway, or until golden and crisp. Next, briefly toast the rolls.

5 Serve the mushrooms in the rolls topped with the remaining truffle mayo and rocket.

PER BURGER 586cals, 11g protein, 34g fat (3g saturates), 57g carbs (5g total sugars), 4g fibre