WILD MUSHROOM BURGER

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WILD MUSHROOM BURGER

 

2 tsp olive oil

1 medium yellow onion, chopped fine

2 shallots, peeled and minced

1/8 tsp salt

1 cup dry shiitake mushrooms, soaked in very hot water

until soft

2 cups stemmed and chopped wild, domestic or

Portobello mushrooms

1 pkg. extra firm tofu, mashed

1/3 cup toasted wheat germ

1/3 cup bread crumbs

2 T Bragg's liq Aminos

2 T Worcestershire sauce, vegetarian style

1 tsp liquid smoke flavoring

1/2 tsp granulated garlic

3/4 cup quick cooking oats

Olive oil cooking spray

 

Preheat oven to 375°. Lightly coat a heavy skillet

with cooking spray and saute onions, shallots and salt

in olive oil for about 5 minutes. Stem softened

shiitake mushrooms and mince with fresh mushrooms in a

food processor. Add to onions. Cook another 10

minutes, stirring occasionally to prevent sticking.

Mix mushrooms with mashed tofu; add remaining

ingredients and mix well. Measure out eight 1/2 cup

portions. Wet your hands with water to prevent

sticking and form into patties. Place side by side on

a cookie sheet coated with cooking oil spray and bake

for 25 minutes, turning once after 15 minutes.

Before serving, heat in a heavy skillet, coated with

cooking spray and grill a few minutes on each side.

 

 

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