This week we're featuring Mushrooms for Sunday Funday. And I decided to go for something I remembered sampling at the Cowichan Exhibition over many years ago. So long ago, I'm not admitting how many years.
I'd tried a sample of a mushroom burger at a stand promoting a vegetarian lifestyle and fell in love. So, I decided to have some fun for today's event.
I probably buy and consume a pound or more of fresh button mushrooms every week. I love mushrooms, and stick mostly with the white or button mushrooms, although if I can find baby portobello's I'll certainly grab them. Our little town doesn't have a lot of choices, mushroom wise. But that's OK, cause these little mushroom burger bites work so well with just plain old white button mushrooms.
I also cooked and added some mung bean to the basic recipe, I was trying to amp up the protein level a bit.
I ate some with just mango chutney on top,
Check out some more fun recipes from some fellow bloggers.
- Beef Stroganoff With Oyster Mushrooms from Sneha’s Recipe
- Butter-Braised Cardoons and Oyster Mushrooms from Culinary Adventures with Camilla
- Grilled Filet Mignon with Mushroom Cream Sauce from A Day in the Life on the Farm
- Lentil Mushroom Feta Calzones from Food Lust People Love
- Matar Mushroom Curry from Palatable Pastime
- Mini Mushroom Burger Bites from Sid's Sea Palm Cooking
- Mushroom Masala from Mayuri's Jikoni
- Noodle Soup with Enoki Mushrooms and Scallops from Karen's Kitchen Stories
- Pork Chops with Garlic Butter Mushrooms from Amy's Cooking Adventures
Mini Mushroom Burger Bites
Ingredients
- 1/2 cup mung beans, cooked in enough water to cover
- 8 oz. chopped fresh mushrooms
- 1/4 small onion (think tennis ball size)
- 1/2 cup panko bread crumbs
- 2 eggs
- 2 oz. sliced mushrooms, sauteed in butter, chopped
- Ghee for frying.
- Buns
- Thai Green Curry Paste
- Mango Chutney
- Butter Lettuce
Instructions
- Cook the mung beans til tender, about 25 minutes, set aside.
- Chop the mushrooms up, then process them along with the onion and cooked mung beans in a food processor til well mixed.
- Add the eggs and bread crumbs and mix together, let sit while you saute the remaining mushrooms.
- Saute the remaining mushrooms, and chop them up, and stir into the mushroom mixture.
- Melt the ghee over medium heat and spoon some of the mushroom mixture into a round form or make a patty.
- Fry til golden brown on the outside, and serve on a toasted bun with some butter lettuce (if desired), and top with some Green Thai Curry Paste and some Mango chutney.
Estimate only
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