Wednesday, June 8, 2011

Mushroom Patties

I was looking for another take on mushrooms burgers to make and came across this one. Though I usually don't go for vegan recipes, as they often lack a little something, this turned out great with a few tweaks. Without parsley, I substituted the greens from the tops of spring onions, and used the base in place of the onions

1 1/2 pounds (685 g) cremini mushrooms
1/2 cup (30 g)
2 tablespoons (30 ml) olive oil, divided

2 large-size yellow onions, finely chopped

3 large-size garlic cloves, minced

1 1/2 to 2 cups (165 to 220 g) bread crumbs or cracker meal

1 tablespoons mustard
3 tablespoons (45 g) tahini

2 tablespoons (30 g) hoisin sauce

3/4 cup (85 g) toasted pecans or walnuts, chopped

3 tablespoons (45 ml) tamari soy sauce

1 teaspoon (2 g) dried oregano

1/2 teaspoon dried sage

salt and ground pepper, to taste

In a food processor, mince mushrooms and greens to form a smooth paste.


Meanwhile, in a pan over medium heat, warm about 1 tablespoon olive oil and cook onions and garlic for until soft, about five minutes.


Toast the nuts. I like to do this in a dry pan over medium high heat. Stirring to prevent browning. Chop when cooled.


Transfer onion mixture to a large-size bowl, and combine with minced mushrooms and parsley, bread crumbs, tahini, hoisin sauce,mustard, chopped nuts, tamari, oregano, sage, salt, and pepper. Add extra bread crumbs to make sure the mixture comes together to form a smooth, but not too wet mixture.


Place mixture in refrigerator for at least half an hour. Mixture will be soft, but you should be able to form patties.


Create patties using your hands. Then roll in more bread crumbs to coat. In a sauté pan, warm remaining oil, and fry patties over medium heat for 3 to 5 minutes on each side, until lightly browned and crispy. Be careful to keep patties intact.

I served them on whole wheat ciabatta with caramelized onion and arugula, and a side of home made sweet potato chips.


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