Baked Fresh Mushroom Patties Food

MUSHROOM BURGERS

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.

EASY BAKED MUSHROOMS

Steps:

• Place mushrooms on a baking sheet. Drizzle with oil; toss to coat. In a small bowl, combine the bread crumbs, garlic powder and pepper; sprinkle over mushrooms., Bake, uncovered, at 425° for 18-20 minutes or until lightly browned. Garnish with parsley if desired.

PARSLIED MUSHROOM PATTIES

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.

MUSHROOM BEEF PATTIES

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.

MUSHROOM VEGGIE PATTIES

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.

BAKED FRESH MUSHROOM PATTIES

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.

MUSHROOM BURGERS

Steps:

• In a small saute pan over medium heat, heat 1 tablespoon olive oil and saute shallot until translucent. Add mushrooms, garlic, carrots and saute for 10 to 15 minutes, until most of the liquid from mushrooms has evaporated. Remove from heat and pour mixture into a large bowl. Let cool. Stir in parsley, bread crumbs, egg, balsamic vinegar and salt and pepper to taste. The mixing spoon should stand in the mixture. If not, add more bread crumbs Preheat oven to 400 degrees F.
• Shape mushroom mixture into 4 burgers. Heat remaining oil in a large saute pan over medium high heat and sear until golden on both sides. Crumble cheese over the top and place pan in oven for 15 minutes until lightly browned. Remove each burger to a bun and serve with traditional garnish of sliced onion, tomato and fries.

MUSHROOM VEGGIE BURGER

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat; add mushrooms, onion, and garlic to the hot oil and season with salt, black pepper, and oregano. Cook and stir mushroom mixture until mushrooms have given up their juice and the juice has almost evaporated, about 10 minutes. Transfer cooked mushrooms to a cutting board and chop into small chunks with a knife.
• Transfer mushrooms to a large bowl. Mix in rolled oats and bread crumbs; taste for salt and black pepper and add more to taste. Stir Parmigiano-Reggiano cheese into the mixture, followed by eggs. Let mixture stand for the crumbs to soak up excess liquid, about 15 minutes. (At this point you can refrigerate the mixture to cook later if desired.) Moisten hands with a little vegetable oil or water, pick up about 1/4 cup of mixture, and form into burgers.
• Heat remaining 2 tablespoons olive oil in a skillet over medium heat and pan-fry burgers until browned and cooked through, 5 to 6 minutes.

ALL-IN-ONE-BAKED MUSHROOMS

Steps:

• Heat oven to 220C/fan 200C/gas 7. Drizzle a little olive oil over the base of a ceramic baking dish, then pop in the mushrooms.
• Drizzle with the remaining oil and seasoning. Bake for 15 mins until soft, then remove from the oven.
• Tuck the ham slices around the mushrooms to create little pockets. Crack the eggs into the pockets, then return to the oven for 10 mins until the egg white is set and the yolk is still a little runny. Serve scooped straight from the dish. Great with baked beans and chips.

MUSHROOM LENTIL PATTIES

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.

MUSHROOM BEEF BURGERS

Steps:

• Remove ground beef from the refrigerator; let stand at room temperature for 20 minutes.
• Mix mushrooms, onion, garlic, Italian seasoning, salt, and pepper together in a large bowl. Mix in beef. Form beef mixture into 1/2-inch-thick patties.
• Grease an indoor grill pan with cooking spray. Cook patties in batches until browned and no longer pink in the center, about 10 minutes per side.

PORK AND MUSHROOM PATTIES

Steps:

• Heat the oil in a sauté pan (preferably non-stick), add the onion and ginger, and sauté while stirring, until the onion is soft but not browned.
• Add the chopped mushrooms and sauté while stirring, until the mushrooms are soft.
• Allow the mushroom mixture to cool. (10 minutes is probably sufficient. Transfer the mixture from the sauté pan to a cold bowl and, after a few minutes, put the bowl in the fridge.).
• Combine the cooled mushroom mixture, minced pork, egg, breadcrumbs, hoisin sauce and spice in a bowl and mix until the ingredients are well-combined.
• Divide the mixture into 8 portions and shape into patties.
• Heat the extra oil in the sauté pan, add the patties and sauté, turning after about 3 minutes.
• Sauté the patties until they have browned and are cooked right through. (6-10 minutes).
• Serve the patties ganished with parsley, with a vegetable stir-fry.