Oven Roasted Mushroom with VegeBurger & Salad

Ingredients:

Roasted Mushroom
1 portabella mushroom1 clove garlic
1 tbsp sea salt
1 tbsp brown sugar
1 tbsp olive oil
1/2 tbsp black pepper powder
Pinch of oregano and basil



Sauce
1 tbsp butter
1 tsp brown sugar
2 tsp crunchy peanut butter
8 sliced champignons
1 tbsp dark soy sauce
1 clove garlic



Salad and Vegeburger
1/2 carrot
Few petals Cabbage
Salt and pepper to taste
A good drizzle of olive oil
1 pc ready made vege burger



Method:
1. Wash the mushroom thoroughly, tap dry with kitchen towel. Score the top of the mushroom diagonally. Chop garlic, stuff into cut faces, add seasoning and mix well. Place in preheated oven for 30 minutes.
2. Toast the pre-made vegeburger in a flat pan, add some oil and lightly fry it (optional, according to preference).
3. Heat a pan, melt the butter and add chopped garlic and champignons, followed by sugar and peanut butter. Slowly saute over low heat, finish by adding the rest of the ingredients and bring to boil.
4. Arrange on a plate, the vegeburger, top with salad and then the roasted mushroom, top with the sauce and some hot English mustard, garnish with some boiled cauliflower.