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Recipes

Shiitake Mushroom Burgers
These faux "burgers" are made with fresh shiitake mushrooms (plus some dried, for a flavor boost), bulgur, and some shredded mozzarella to help hold things together. Add a chopped chipotle pepper to ketchup for a smoky, spicy topping.
  • 1/2 cup dried shiitake mushrooms
  • 1 cup boiling water
  • 3 slices (1 ounce each) firm sandwich bread
  • 1 pound fresh shiitake mushrooms, stems removed and caps quartered
  • 3 teaspoons olive oil
  • 1 small onion, finely chopped
  • 1 carrot, finely chopped
  • 3 cloves garlic, minced
  • 2/3 cup bulgur
  • 3/4 teaspoon salt
  • 1/2 teaspoon rosemary, crumbled
  • 3 ounces part-skim mozzarella cheese, shredded

1. In small bowl, combine dried mushrooms and boiling water. Let stand 20 minutes until softened. With your fingers, scoop the mushrooms out of the soaking liquid. Strain the liquid through a fine-mesh sieve; set aside. Finely chop mushrooms.

2. In a food processor, process bread until finely crumbed; set aside. Add fresh mushrooms to processor and process until finely chopped.

3. In large saucepan, heat 2 teaspoons of oil over low heat. Add onion, carrot, and garlic and cook, stirring frequently, for 7 minutes or until onion is tender. Add fresh mushrooms and reconstituted dried mushrooms; stir to combine.

4. Add bulgur, salt, rosemary, and mushroom soaking liquid. Increase heat to medium, cover and cook, stirring occasionally, for 10 minutes. Uncover and cook 5 to 7 minutes or until bulgur is tender and liquid has been absorbed.

5. Transfer to large bowl. Let cool to room temperature. Stir in bread and mozzarella.

6. In large nonstick skillet, heat remaining 1 teaspoon oil over medium heat. Shape mushroom mixture into 4 patties. Cook 3 minutes per side over medium heat until crusty and heated through.


Nutritional Information
Per serving: 305 calories, 8.3g total fat, 3g saturated fat, 3.8g monounsaturated fat, 0.6g polyunsaturated fat, 7.8g dietary fiber, 12g protein, 49g carbohydrate, 12mg cholesterol, 674mg sodium.
Good source of: beta-carotene, fiber, pantothenic acid, selenium.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
55