Mushroom Burger
Yield: 4 servings
Ingredients:
• Fresh Mushrooms
80 oz. Crimini (about 12 pieces)
3.5 oz. Shiitake (about 6 pieces)
3 oz. Oyster (about 10 pieces)
• 3/4 cup cooked Pearl Barley
• 1/2 cup Smashed Potatoes
• 1 teaspoon Thyme (dried or fresh)
• 2 pinches garlic powder
• 1 pinch salt
• 1 pinch pepper
• 1 tablespoon Hickory Liquid Smoke
• 1 tablespoon Dijon Mustard
• Oil to sauté mushrooms and grease griddle
• 1-2 tablespoons of flour or vital wheat gluten (optional).
Directions: Start by sautéing the finely chopped mushrooms and let them cook until they have sweat off their moisture. At about this time, add dried thyme, garlic powder, salt and pepper and deglaze with Liquid Hickory Smoke (or balsamic vinegar). Turn off the heat and let the mushrooms cool.
Place the smashed potatoes in a bowl along with the cooked pearl barley, the Dijon Mustard and the mushroom mixture. Note: If the mixture is not firm enough you may add 1-2 tablespoons of flour or vital wheat gluten to bind.
Mix and then shape into patties.
Grease your griddle plate or frying pan; when it is hot and ready, cook patties for about 6 minutes or until they are brown on each side.
When the patties are done cooking, customize your "Mushroom Burger" with your favorite toppings.
About Daniela:
Follow her on Twitter @vegandishes365 and on Facbook at www.facebook.com/vegandishes365
Daniela was born and raised in Timisoara, Romania, where she spent her teenage years working as a fashion model for Elite. She has appeared in print ads and numerous television commercials in Romania and modeled for various brands in Germany and the U.S. These days, she's working behind the lens as a photographer's assistant and videographer. And when she's not hosting dinner parties for her vegan friends, Daniela dedicates her time to donating and participating in various fundraising events to benefit animals, in particular Last Chance For Animals (LCA).
Daniela is proud to be living and working in America, which in the years following the collapse of Nicolae Ceausescu's Communist regime seemed like only a dream. Despite living through such a difficult socioeconomic transition, Daniela recalls her childhood years spent with family in her grandmother's garden and kitchen as among the happiest of her life.
Long before "farm to table" was revived in America, Daniela was enjoying the culinary practice with her grandmother on a daily basis - growing, harvesting and cooking her own healthy and nutritious plant-based dishes. After moving to Los Angeles in 2010 and discovering the Hollywood vegan lifestyle, Daniela incorporated much of what she learned back home into dishes she cooks for her vegan friends.
Now, she's thrilled to be sharing her vegan recipes and cooking tips with HNGN's readers, who will be salivating in no time.
