‘Shroom Addiction

It’s always fun when you can start making dishes without recipes – either you’re repeating something you’ve made before and have mastered or, even better, you are applying stuff you have learned from cooking other things to create a new dish of your own. I did this the other day when I made mushroom patties.

First of all, let me start by telling you how much I love mushrooms…

..actually, I can’t, because I don’t know how to express just how much. But trust me, it’s a lot. It’s a weakness. I love discovering new restaurants and new food, but it is so hard not to order mushroom risotto or anything with mushroom sauce every time I see it on a menu. I pretty much have to make a pros and cons list and talk myself out of it. Kind of like my husband and buffalo wings. He just can’t stay away. When we started dating it was summer. In three months I ate more buffalo wings than the whole rest of my life before that first date. In turn, since meeting me he has probably eaten more mushrooms than he did in his life leading up to our romance. He was never a mushroom lover, but I married him anyway.

I also had a co-worker/officemate that loved mushrooms too. And we had the same hair. It’s like she and I were made for each other.

Anyway, I thought mushroom patties would be an interesting experiment given my addiction and the fact that we are back to vegan cooking. I made up my own recipe. It could definitely use some tweaking, but I think the flavor was good. But again, I love mushrooms. So from what I understand about having a child…they can almost do nothing wrong. And even when I’m sick of them, I still want them around. And when they are gone, I miss them.

First I finely chopped about a pound of washed mushrooms. (If my husband is finally reading this blog then please change that to VERY THOROUGHLY washed mushrooms…love you). Then I sauteed them with some minced garlic (I would have microplane zested the garlic into the pan if I had the microplaner with me) until all the liquid evaporated and set it aside to cool.

Next I sauteed half a chopped onion and added it to the mushrooms. In one of those sauteeing batches I added some chopped fresh parsley. I let it cool slightly before mixing in breadcrumbs and vegan mayo until the mixture became shapeable. In Moscow I haven’t been able to find regular breadcrumbs yet. I think either the dried kind or throwing a slice of white sandwich bread in your food processor would probably work much better. What I used, called smes in Russian, was more dusty…almost like flour.

I shaped the mixture into patties and rolled them in more breadcrumbs (seasoned with salt, pepper, and paprika). Then I put the patties into the fridge to allow them to get cold/harden. I pan fried them with a little olive oil, turning once or twice very carefully, until they were heated through and had a delicious crispy crust.

Serve with sides of your choice. Mine were cous cous and a very simple salad.

The next day I broke up a leftover patty and mixed it with leftover cous cous for more of a ‘pilaf’. That was delicious too.

I welcome you to tweak my recipe into something of your own!

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5 Responses to “‘Shroom Addiction”

  1. Who is this co-worker of yours? I want to meet her. 😉

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