If the Lapsang Souchong thing scares you, put those thoughts aside right now, and don’t worry. It’s just a fancy word for smoky tea, and if you forget about this recipe on account of seeing that, you’ll definitely be missing out. Lapsang Souchong is the Chinese black tea which smells (and tastes) like smoke. Proper, first smoke from the campfire smoke. And when you steep the deep, midnight black leaves, the steam rising has this beautiful smokiness to it, and for a second you’re transformed to a campfire in the woods somewhere, all bundled up in your warm clothes, and you feel like you should be getting out the chocolate and graham crackers to make yourself some s’mores.
But we’re not getting out the stuff to make s’mores (sorry!). Instead, we’re getting out the kettle and a pack of portobello mushrooms. We’re going to steep some smoky tea and then lather the mushrooms in this tea infused marinade and let them live in it for a few hours with all the smoky notes . Then we’ll dump the mushrooms and marinade into some foil and create these little foil packets that we can bake in the oven and let the smokiness continue to seep into the mushroom with the heat and steam from the oven. Slap it onto a fresh whole grain bun with some greens and veggies and your sauce of choice (I’m a dijon mustard kind of girl), and you’ll forget s’mores had ever even entered your head. If you haven’t figured it out yet, you need to go get your hands on some Lapsang Souchong tea. The loose leaves are better, and you can probably get some at any store that sells loose leaf teas. Brew some for your dinner and then make a cup for yourself. You may just fall in love with it a little more than you expected.
Lapsang Souchong Marinated Portobello Burgers
The infamous smoky flavoured Chinese black tea lends the perfect smokiness to these portobello burgers.
Ingredients (Serves 2)
For the Marinade
- 2 1/2 tbsp Lapsang souchong tea, steeped for 8-10 minutes in 1/4 cup boiling water
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp tamari
- 1 tbsp apple cider vinegar
- 1/2 tsp maple syrup
- 1/4 cup water
- Salt and pepper
For the Burger
- 2 portobello mushrooms
- 2 whole grain buns (gluten free if desired)
- Pickled beets
- Grated carrots
- Dijon mustard
- Other sauce/topping of your choice
- Prepare the marinade by adding all of the ingredients to a jar and stirring to combine. Taste and season with additional salt and pepper if necessary.
- Place the mushrooms, stems removed, in a resealable bag and pour the marinade over top. Gently toss the mushrooms in the marinade and then set aside to marinade for 3-4 hours, or overnight.
- When you are ready to cook the mushrooms, line a pan with foil and place the mushrooms in the foil. Pour the marinade over top and then close the foil around the mushrooms.
- Place in the oven and cook at 350 degrees Fahrenheit for 26-30 minutes or until mushrooms are soft.
- Once cooked, remove from the oven and place on the bun with your desired sauces and toppings.
Get inspired for more meatless main courses: