Charcoal bread, Portobello mushrooms, truffle sauce and sweet potato crisps: so many refined flavours in a single burger - Cotto al Dente's Portobello Black Burger!
4
45'
1h
Easy

Ingredients

  • 4 /

    Charcoal or Cuttlefish Ink Hamburger Buns

  • 4 /

    Portobello Mushroom Caps

  • 10/12 spoonfuls /

    EXTRA VIRGIN OLIVE OIL WITH WHITE TRUFFLE FLAVOUR

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  • 100 g /

    Kale or Black Cabbage

  • 1/3 cup /

    Cashew Nuts

  • 1/3 cup /

    Brazil Nuts

  • 10 teaspoons /

    Coconut Milk

  • 4 /

    Sweet Potatoes

  • 1 teaspoon /

    Paprika

  • to taste /

    Salt

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Instructions

For the sweet potato crisps, slice the potatoes about 1 mm thick with a mandolin slicer. Soak the potato slices in cold water for 5 minutes, then drain them and dry them with kitchen roll. Season the potatoes with oil, salt and paprika. Bake in the oven at 200 degrees for 10 minutes, then turn them over and cook for another 10 minutes.

For the mushrooms, pour a spoonful of Zucchi truffle flavoured oil over each mushroom and brush it over the entire surface. Bake the mushrooms in the oven at 180 degrees for about 25 minutes.

For the truffle sauce, blend all the ingredients in the blender to form a fairly dense mixture.

Cut the buns in half and heat them for about 2 minutes in the oven, put the sliced kale on the bottom of the bun and complete with the mushroom and the truffle sauce.

THE CHEF:

Cotto al Dente

Created by chance - from leisure cooking by a dentist, who enjoys creating new recipes and opportunities for getting her friends together - Cotto al dente is still evolving. A collection of innovative recipes, an excuse for organising events and partnerships. With plenty of dreams still waiting to be achieved.