MUSHROOM BURGERS
Ready to turn over a new burger? I guarantee no one will be missing the beef after tasting these vegetarian burgers. They're moist, tender and full of flavor. -Denise Hollebeke, Penhold, Alberta
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 9 ingredients. Shape into four 3/4-in.-thick patties., In a large cast-iron or other heavy skillet, heat oil over medium heat. Add burgers; cook until crisp and lightly browned, 3-4 minutes on each side. Serve on buns with lettuce and if desired, tomato and mayonnaise.
Nutrition Facts : Calories 330 calories, Fat 13g fat (5g saturated fat), Cholesterol 121mg cholesterol, Sodium 736mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges
MUSHROOM BEEF PATTIES
Even though I'm a "city boy", my co-workers have said I'm the most country city boy they have ever run across. Maybe that's because of the comforting, hearty recipes I share, like this ground beef dish. -Dale Thelen, Bedford, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 3-4 servings.
Number Of Ingredients 16
Steps:
- In a bowl, combine the milk, Worcestershire sauce, bread crumbs, 1/2 teaspoon salt, pepper and garlic powder. Crumble beef over mixture and mix well. Shape into three or four oval patties. In a large skillet, cook patties over medium heat until no longer pink. , In another skillet, saute mushrooms and basil in 2 tablespoons butter until tender; drain. Remove mushrooms with a slotted spoon and set aside. , In the same skillet, melt the remaining butter; stir in flour until smooth. Gradually whisk in the cream, 1/2 cup water, pepper sauce and remaining salt. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Add enough remaining water to make a medium-thin sauce. Add reserved mushrooms; heat though. Serve over beef patties; top with cheese and onions.
Nutrition Facts : Calories 478 calories, Fat 34g fat (18g saturated fat), Cholesterol 137mg cholesterol, Sodium 955mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein.
PARSLIED MUSHROOM PATTIES
Tasty vegetarian patties, serve in a toasted bun or pita bread, with melted cheese if desired, or as a side dish. (This is an old one, i think from Better Homes and Gardens)
Provided by Derf2440
Categories Lunch/Snacks
Time 31m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large mixing bowl, combine eggs, mushrooms, flour, bread crumbs, onion, jalepeno, if using, parsley and pepper; mix well.
- In a 10 inch, nonstick, frypan, heat oil over medium high heat.
- Using 1/3 cup mixture for each patty, shape mixture into 3 1/2 inch patties.
- Using a spatula, place 4 patties at a time into hot oil in frypan.
- Cook 3 to 4 minutes per side till brown.
- Remove from frypan; drain on paper towels.
- Keep warm in oven.
- Cook and drain remaining patties.
Nutrition Facts : Calories 138.3, Fat 7.5, SaturatedFat 1.4, Cholesterol 69.8, Sodium 161.3, Carbohydrate 12.9, Fiber 1, Sugar 1.3, Protein 5.2
BAKED FRESH MUSHROOM PATTIES
A side dish to serve with cabbage & fish & coleslaw dressing.Quick to prepare and cook. Garlic & green or hot pepper lovers add as much as you like.Photo shows the patties after being pressed in a measuring cup to bake.
Provided by Montana Heart Song
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In bowl add mushrooms, onions, garlic,peppers and crumbs. Mix.
- In another mixing bowl, add egg, milk, oil, basil, salt, paprika. Add black pepper if you do not use hot peppers. Wisk until blended.
- Slowly add the egg mixture to the vegetables and crumbs. Mix with spoon.
- Preheat oven 400*.
- Pack into a 1/3 cup measuring cup, press lightly. Turn over and tap lightly. Unmold on non-stick baking sheet. Based on a reviewer's comments which were helpful, spray Pam or oil a baking sheet. Mine do not stick on a non-stick sheet put perhaps there are other brands that still stick.
- Bake 15 minutes. Use spatula and turn over. Bake another 15 minutes.
- Serve with coleslaw dressing or any sweet spicy dressing. Great with fish.
- Note: Roasted red pepper strips can be added for taste and color instead of chili peppers.
Nutrition Facts : Calories 170.8, Fat 6.1, SaturatedFat 2, Cholesterol 52.6, Sodium 489.1, Carbohydrate 21.5, Fiber 1.6, Sugar 3.9, Protein 8.3
MUSHROOM VEGGIE PATTIES
These flavor-packed veggie patties are shaped and served like kotlet, Iranian-style meat patties, and prepared like kookoo, an Iranian dish similar to a frittata. But unlike a frittata, kookoo is more about the vegetable- or herb-based filling than the eggs, of which there are just enough to bind the mixture. This recipe uses finely minced mushrooms that are gently spiced with a touch of turmeric, oregano and fresh parsley. You can serve these patties hot off the stove or at room temperature, with flatbread and accompaniments. For the perfect bite, wrap a patty in a piece of bread with something tangy, like pickled onions and peppers, and something fresh, like lettuce leaves or fresh herbs. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Naz Deravian
Categories dinner, lunch, weekday, weeknight, vegetables, main course, side dish
Time 30m
Yield About 16 patties
Number Of Ingredients 11
Steps:
- Line a sheet pan with paper towels and set aside.
- Place the mushroom caps and stems in the bowl of a food processor and process, scraping down the sides, until the mushrooms are finely minced into something of a paste, almost resembling ground meat. (You can also mince as finely as possible with a knife.)
- Transfer the minced mushrooms to a large bowl. Add the parsley, garlic, salt, turmeric, oregano and pepper, and stir to combine. Add the flour and stir to combine. Beat in the eggs one at a time, stirring until the eggs are well combined and the batter has the consistency of loose yogurt.
- In a large pan with a lid, heat the oil over medium-high. Reduce the heat to medium, and dip two spoons in the hot oil so they're slightly greased up. Using the spoons, drop two tablespoons of batter into the oil to make one patty. With the back of a spoon, even out and shape the patty into an oval as best as you can. Repeat with as many patties as you have room for in the pan. Cover and cook the patties on one side until you see the edges setting and crisping up, about 5 minutes. (You should hear sizzling sounds.) Very carefully lift the lid so you don't get splattered, and use a spatula and spoon to flip the patties. Cover and cook until the other side is golden brown and the patties are cooked through, about 5 minutes.
- Transfer to the prepared sheet pan and repeat with any remaining batter, adding more oil if needed.
- Serve the mushroom patties hot or at room temperature with trimmings.
MUSHROOM RISOTTO PATTIES
Make and share this Mushroom Risotto Patties recipe from Food.com.
Provided by Doreen Randal
Categories Short Grain Rice
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Bring stock to the boil in a saucepan and leave to simmer gently.
- In another pan, cook chopped onion and garlic with the mushrooms in 60g butter until softened.
- Add the rice, stirring with a wooden spoon for a few minutes, than add about 1/2 cup of simmering stock.
- Season.
- Cook the mixture, stirring, until the rice has absorbed the stock, then stir in another 1/2 cup of stock.
- Continue this way until the rice is tender and all the stock is used, about 20 minutes.
- Remove the pan from the heat and stir in the remaining butter and Parmesan.
- Cool the mixture, then shape into 4 - 6 round shape patties.
- They will become quite firm.
- Dust with flour and fry in olive oil in a large frying pan on both sides for about 5 minutes each side, until golden.
- Serve with fresh tomato sauce and whatever vegetables takes your fancy.
- Chop the tomatoes into small chunks.
- Place in a large bowl, add garlic, basil and oil.
- Just before using, put into a saucepan and cook for about 5 minutes.
Nutrition Facts : Calories 223.6, Fat 13.4, SaturatedFat 6.6, Cholesterol 25.7, Sodium 115.4, Carbohydrate 24.3, Fiber 3, Sugar 3, Protein 4.3
MUSHROOM LENTIL PATTIES
These were the first ever veggie patties that I have ever eaten and they are terrific, whether served with rice and a salad for dinner or in a whole wheat kaiser garnished with lettuce, tomato and mayonnaise for lunch.
Provided by Irmgard
Categories Lentil
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In the oven, toast the walnuts until fragrant, about 5 minutes; transfer to the bowl of a food processor.
- In a skillet, heat 1 tablespoon of oil over medium-high heat; fry the mushrooms, onion, garlic, thyme, salt and pepper, stirring occasionally, until no liquid remains, about 5 minutes.
- Add to the food processor.
- Add the lentils and Worcestershire sauce to the food processor; pulse to mix.
- Mix in the bread crumbs and parsley.
- Form into 8 1/2-inch thick patties.
- In the same skillet, heat the remaining oil over medium heat; fry the patties, in batches and turning once, until crusty, 8 minutes.
Nutrition Facts : Calories 418.4, Fat 22.3, SaturatedFat 2.4, Sodium 232.6, Carbohydrate 41.1, Fiber 13.8, Sugar 6.3, Protein 19
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4/5 (1)Total Time 20 minsCategory AppetizersCalories 260 per serving
- To make this easy recipe, wash the mushrooms, onions and organise the ingredients in place. Then take a plate and crumble the bread pieces. In the meantime, chop the mushrooms, onions and green chilies. Then take a pan and add some water, add in the chopped mushrooms with a dash of salt. par-boil the mushrooms, then drain the water and keep them aside.
- Take a large bowl, add mushrooms, eggs, bread crumbs, cheese, onion, flour, salt, thyme, and black pepper in a bowl and mix well. Scoop some mixture and make round balls, press to flatten them and make patties.
- Take a pan over medium flame and add in the oil. Once the oil is hot enough, gently slide the patties and fry them by flipping sides, fry them until they turn golden in colour. Place the patties on an absorbent tissue paper.
- Transfer the patties to the serving plate and serve with a dip or chutney of your choice. Pair these patties with a salad of your choice and make it a delicious wholesome meal.
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