Meera Sodha's oyster mushroom burgers with five spice cabbage. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Laura Lawrence. View image in fullscreen Meera Sodha's oyster mushroom burgers with five spice cabbage. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Laura Lawrence. Meera Sodha recipes Burgers Meera Sodha’s vegetarian recipe for oyster mushroom burgers with five-spice slaw These roasted oyster mushrooms are meaty, savoury and chewy, made even more satisfying in a south-east Asian-style dressing
Meera Sodha Sat 1 Aug 2026 07.00 CEST Share Prefer the Guardian on Google N ot every plant makes a great burger filling. You might think pulses or potatoes for heft, but the lack of texture and propensity to mush can be unsatisfying. This is where mushrooms excel; they trade in satisfaction. Roasting them brings out their natural umami and removes water content, leaving them chewy, caramelised and occasionally crisp. They can also make friends with the most unlikely of ingredients, like they have here with peanut butter, soy, agave and sesame.
Now, two types of agave syrup are available in the supermarkets: dark is richer, more caramelly; lighter is simpler and more neutral. If you only have or can find light, use that. These mushrooms can be cooked on skewers on a barbecue, but do so over indirect heat under a watchful eye.
For the mushrooms 600g oyster mushrooms 60g smooth peanut butter 2 tbsp toasted sesame oil 1 tbsp dark agave syrup 2 tbsp red or brown miso 1½ tbsp light soy sauce 1 tbsp apple cider vinegar 3 garlic cloves , peeled and minced
For the five-spice cabbage 200g white cabbage , finely shredded 5 spring onions , trimmed, greens and whites finely shredded ½ tsp fine sea salt ½ tsp ground five-spice 1½ tbsp apple cider vinegar 15g coriander leaves , finely chopped 1 tbsp mayonnaise , plus extra to serve 4 brioche burger buns , to serve
Heat the oven to 240C (220C fan)/475F/gas 9, and line two trays with baking paper.
If your mushrooms are in big clumps, break them gently into individual mushrooms and put them in a large bowl. Put the peanut butter, sesame oil, agave, miso, soy sauce, vinegar and garlic in a small bowl, stir until you have a smooth sauce, then pour this over the mushrooms.
Using your hands like claws in an arcade machine, carefully toss to cover all the mushrooms in the sauce. Spread the mushrooms over the two trays, then bake for 12-15 minutes, until all the liquid has dried out and the edges are charred, then remove from the oven.
While the mushrooms are cooking, make the slaw. Put the cabbage and spring onions in a big bowl, sprinkle over the salt and scrunch with (clean) hands. Mix through all the other salad ingredients.
To assemble the burgers, split and toast the brioche buns – one minute in a toaster works well. Spread one cut side of each bun with mayo, pile on a quarter of the mushrooms, then top with some slaw. Repeat with the other burgers, clap on the lids and serve.