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Mushroom Veggie Patty

October 4, 2017

 

Flavorful, meaty and satisfying, this is the best tasting veggie patty we've ever had. Packed with protein and nutrition, such as dietary fiber, minerals and essential amino acids. Addition of quinoa contributes to the nutrition, texture and rounds out the flavor. The key is to cook the patties until nice and brown on both sides. Enjoy them on hamburgers buns or slice of bread with your favorite toppings, such as mayo, lettuce, tomato, onion and cheese. 

Yield: 4 servings

 

Ingredients:

  • 6 oz fresh mushrooms, finely chopped

  • 2 tbsp olive oil 

  • 1/2 onion, finely chopped

  • 4 cloves garlic, minced

  • 1/2 tsp salt

  • 1/2 tsp black pepper

  • 1/2 tsp dried oregano

  • 1/2 tsp cumin

  • 1 tsp Worcestershire sauce (optional)

  • 2/3 cup rolled oats

  • 1 cup cooked quinoa* (or bread crumbs)

  • 2 medium eggs

  • 1/2 cup shredded Parmesan cheese

  • 2 tbsp butter

1. Heat 2 tbsp olive oil in a large skillet over medium heat; add mushrooms, onion, garlic and season with salt, black pepper, oregano, cumin, Worcestershire sauce. Sauté mushroom mixture, while stirring until extra moisture evaporates and browned, about 8-10 minutes.

 

2. Transfer mushrooms to a large bowl. Mix in rolled oats, cooked quinoa (or bread crumbs), Parmesan cheese, and eggs. Mix well until slightly sticky. Let mixture stand to soak up excess liquid, about 15 minutes. Moisten hands with a little vegetable oil or water, pick up about 1/4 of mixture, and form into patties. (If the mixture is not sticking and it’s hard to form a patty, add some breadcrumbs and mix well)

3. Heat 2 tbsp butter in a skillet over medium heat and pan-fry patties until browned both sides, and cooked through, 5-6 minutes.

To make 1 cup cooked quinoa:

Bring 1/4 cup quinoa and 1/2 cup water to a boil in a small saucepan. Reduce heat to low, cover and simmer for 18-20 minutes.

This recipe was inspired by Chef John's. The original recipe can be found here.

 

 

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