Wild mushroom veggie burger
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive oil |
| 1 | medium | Yellow onion; chopped fine |
| 2 | Shallots; peeled and minced | |
| ⅛ | teaspoon | Salt |
| 1 | cup | Dry shiitake mushrooms; soaked in very hot water until soft |
| 2 | cups | Stemmed and shopped domestic; wild, or Portobello mushrooms |
| 1 | pack | Mori_Nu Lite Tofu; (extra firm) mashed |
| ⅓ | cup | Toasted wheat germ |
| ⅓ | cup | Bread crumbs |
| 2 | tablespoons | Lite soy sauce |
| 2 | tablespoons | Worcestershire sauce |
| 1 | teaspoon | Liquid smoke flavoring |
| ½ | teaspoon | Granulated garlic |
| ¾ | cup | Quick cooking oats |
| Olive oil cooking spray | ||
Directions
from Mori Nu
Preheat oven to 375. Lightly coat skillet with cooking spray and saute onions, shallots, and salt in olive oil for about 5 minutes. Stem softened shiitake mushrooms; mince with fresh mushrooms in a food processor. Add to onions. Cook 10 minutes, stirring occasionally to prevent sticking. Mix mushrooms with mashed tofu, add remaining ingredients and mix well. Measure out eight 1/2c portions. Wet hands to prevent sticking and form into patties. Place side by side on a cookie sheet coated with cooking spray.
Bake for 25 minutes, turning once after 15 minutes. Before serving, heat in a heavy lightly sprayed skillet and grill a few minutes on each side.
Makes 8 burgers
Posted to recipelu-digest Volume 01 Number 567 by Abtaxel <Abtaxel@...> on Jan 20, 1998