Dried and Diced Shiitake Mushrooms

Hawk Meadow Farm Shiitake Burger Recipe

For a great veggie burger, building the ingredients around mushrooms creates quite a tasty option. Using dried mushrooms and then re-hydrating them creates more umami than fresh mushrooms but either can make a great burger. We offer this recipe using dried mushrooms but will give you the equivalent in fresh. For binding purposes you can use either eggs or for a vegan option these can be made using flax seeds that have been soaked in water for a few hours. This should make 10-12 burgers depending on patty size. I tend to make them on the smaller size to hold together better.

You will need the following...

2 ounces dried shiitake (diced or sliced makes it easier) from Hawk Meadow of course!

1.5 cup water (for soaking shiitake)

(Alternatively you can use fresh mushrooms...1 pound de-stemmed )

2 cups cooked beans (most any kind can suffice but I prefer pintos or black beans but have even used chick peas)

2 eggs ( or ¼ cup flax seeds soaked in ½ cup water)

1 cup diced onions

½ cup walnuts

1 teaspoon each paprika, tumeric and cumin, salt and pepper to taste.

2 Tablespoons miso

Soak dried shiitake in 1.5 cups water for about 1-2 hours. If using flax seeds instead of eggs get the flax seed soaking too!

In a skillet saute mushrooms, onions and herbs for at least 10-12 minutes on low to moderate heat stirring occasionally. You may need to add a bit more liquid while cooking if the ingredients start to stick.

Add walnuts and miso

Place all ingredients in Cuisinart and blend for 15-30 seconds depending on how smooth you want patties.

Form into burger size patties and fry on a lightly oiled skillet approximately 3-4 minutes per side.

Other ingredients can be added such as seaweeds, carrots, and shredded beets but this basic recipe makes a nice burger patty. It is served best with a slice of raw onion and a tomato slice or 2 if you have on hand. A little sauce for a topping is a great addition.

Enjoy!