portobello burgers with garlic & olive cashew cheese

i usually hate mushroom burgers - they’re slimy, over-marinated, and just make my stomach queasy. THIS burger, on the other hand, was so perfect that we both ate ours in about a minute flat. the cashew cheese is totally necessary for complete burger enjoyment.

for the cashew cheese: same as our original, except add in a tbsp more garlic and 3 tbsp sliced black olive.

for the mushrooms, clean and de-stem the heads, then marinate in this mixture for 20 minutes:

• both white wine & rosé wine (or a sweet red)
• olive oil
• soy sauce
• salt, pepper, thyme, & oregano

when it’s done marinating, place in a pan, covered on medium heat. steam them until they’re softened. serve on a toasted bun/bread with fresh lettuce & tomato, with the cashew cheese on top.