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.
1/2 cup dried shiitake mushrooms (1/2 ounce)
1 cup boiling water
3 slices (1 ounce each) firm sandwich bread
1 pound fresh shiitake mushrooms, stems discarded and caps quartered
3 teaspoons vegetable oil, such as olive or canola 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, minced
3 ounces part-skim mozzarella cheese, shredded
1. In a small heatproof bowl, combine the dried mushrooms and the boiling water, and let stand for 20 minutes or until softened. Reserving the soaking liquid, scoop out the dried mushrooms and finely chop. Strain the soaking liquid through a coffee filter or a paper towel-lined sieve.
2. In a food processor, process the bread until finely crumbed. Set the breadcrumbs aside. Add the fresh mushrooms to the processor and process until finely chopped.
3. In a large nonstick saucepan, heat 2 teaspoons of the oil over low heat. Add the onion, carrot, and garlic, and cook, stirring frequently, until the onion is tender, about 7 minutes. Add the fresh mushrooms and reconstituted dried mushrooms, and stir to combine.
4. Add the bulgur, salt, rosemary, and mushroom soaking liquid. Increase the heat to medium, cover, and cook, stirring occasionally, for 10 minutes. Uncover and cook until the bulgur is tender and the liquid has been absorbed, 5 to 7 minutes.
5. Transfer the bulgur mixture to a large bowl. Let cool to room temperature. Stir in the breadcrumbs and mozzarella.
6. In a large nonstick skillet, heat the remaining 1 teaspoon oil over medium heat. Shape the mushroom mixture into 4 patties. Cook until crusty and heated through, about 3 minutes per side. Makes 4 servings
good source of: fiber, niacin, riboflavin, selenium, vitamin D
On the Menu
Though they are called burgers and thus suggest the use of hamburger buns, these mushroom patties are delicious on toasted whole-grain bread with a skim of mustard, thinly sliced red onions, and lots of oak leaf lettuce.
If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.