Mushroom steak sandwich

For the mushroom steaks:

4 Portobello mushrooms

1 tsp crushed garlic

1 sprig thyme

½ tsp smoked paprika

salt and pepper

olive oil for frying

For the caramelised onions:

½ red onion

pinch of salt

2 tsp maple syrup

Siracha aioli mayo:

1 tbsp mayonnaise

½ tsp crushed garlic

1 tsp siracha

pinch of salt & pepper

squeeze of lemon

Burger toppings:

4 slices sourdough bread

4 cos lettuce leaves

4 slices Tomato

4 slices halloumi

In a bowl, add mushrooms, garlic, thyme, smoked paprika and season with salt and pepper. In a large frying pan, over medium-high heat, add a lug of olive oil, and fry the mushrooms, for roughly 5–6 minutes each side.

In the meantime, slice onion, and add to one side of the same pan, with a pinch of salt (this is essential as it will keep the onions from burning). Fry, stirring occasionally, for 4–5 minutes or until transparent. Once close to being cooked, drizzle the maple syrup over the top and stir continuously, ensuring they don’t overcook, and remove from heat once caramelised.

To the same pan, add the haloumi and fry until golden brown on each side.

In a small dish, add the sriracha aioli mayo ingredients and combine.

Remove all elements from the pan and set aside.

Lightly grill the bread on the hot pan and once all elements are cooked, it’s time to assemble and enjoy.

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