Tahini-Mustard Mushroom Burger

Famous for their rich depth of flavour and healthy hit of vitamin B, mushrooms are the instant hero of this burger. Dress it up with a delicious tahini mustard sauce and add some pink Sauerkraut for a bit of colour, crunch, and fermented goodness. Team with an equally robust red such as an Oxford Landing Merlot or Cabernet Shiraz.

4 ciabatta bread rolls (or 2 large, cut in half)

4 extra-large or 8 smaller portabella mushrooms

1 tablespoon olive oil

2 tablespoons lemon juice

1 clove garlic crushed

1 tablespoon fresh parsley leaves, finely chopped

Sea salt and freshly ground black pepper to taste

4 tablespoons tahini mustard dressing (see recipe below)

1 cup baby arugula (rocket), washed

¼ cup pink Sauerkraut or fresh pickles