Publisher: Rutledge Hill
Press, Nashville, Tennessee
© 2001 by Jannequin Bennett
Reprinted with permission from the publisher, Rutledge Hill Press.
Portobello Mushroom Burgers (p. 157)
Makes 8 patties
The easiest mushroom burger involves a
grilled or roasted portobello cap on a bun. I like to top it with roasted
red peppers and some pesto. This recipe yields a more substantial burger. A
combination of mushrooms works here as well - creminis, shiitakes,
portobellos, and buttons.
- 4 teaspoons of oil
- 1 pound portobello mushrooms, coarsely chopped
- 1 medium red onion, finely diced
- 1 teaspoon minced garlic
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 1/8 teaspoon rubbed sage
- 1 tablespoon soy sauce, or 2 teaspoons soy sauce and
1 teaspoon mushroom soy sauce
- 1/4 cup red wine (optional)
- 1 1/2 cups cooked brown rice (preferably basmati) or
1 1/2 cups cooked bulgur
- 1/4 cup whole wheat or soy flour
In a wide skillet, heat 2 teaspoons of the oil over
medium-high heat. Add the mushrooms, onion, garlic, and herbs. Cook until
the mushrooms release their liquid, then until all of the liquid is
evaporated. Add the soy sauce and wine and cook the mixture until it is dry.
Cool the mixture in a medium mixing bowl. The mushrooms will release more
liquid as they cool. Do not drain.
When the mushrooms are cool enough to handle, add the rice
and flour. Stir to mix the ingredients. If the mixture does not come
together, use a potato masher or pulse briefly in a food processor.
Form the mixture into 8 patties. Heat 2 teaspoons of the
oil in a skillet over medium-high heat. Fry the patties until they are
nicely browned, about 5 minutes. Turn and fry the other side for about 4