Vegan - Mushroom-rice Patties

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<mx2 source= " MasterCook 6.0 " date= " October 10, 2001 " >

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Mushroom-rice Patties

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<RcpE name= " Mushroom-rice Patties " author= " Bryanna Clark Grogan " >

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<![CDATA[

* Exported from MasterCook *

 

Mushroom-rice Patties

 

Recipe By :Bryanna Clark Grogan

Serving Size : 16 Preparation Time :0:00

Categories : Grains Side Dish

Soyfoods Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium onion -- finely minced

6 cloves garlic -- crushed

1 pound fresh mushrooms -- (button, crimini, shiitake,

portobello, or a mixture), finely chopped

1/2 cup green onions -- minced

3 tablespoons dry sherry or chinese rice wine

2 tablespoons dark granulated sweetener

4 cubes red fermented beancurd (doufu-ru) -- mashed

1/2 tablespoon dark soy sauce or mushroom soy sauce

or 2 tbsp. japanese red miso

1 teaspoon salt

1 teaspoon liquid smoke

1/2 teaspoon 5-spice powder -- (1/2-1)

1/2 teaspoon dried red chili flakes

2 cups cooked short grain white or brown rice

3/4 cup soft fresh breadcrumbs

2 tablespoons toasted sesame oil

 

In a large non-stick skillet, steam-fry the onions and garlic over high heat,

stirring constantly and adding drops of water as needed to keep the mixture from

sticking and browning. When the onions are soft, add the mushrooms, green

onions, and wine. Stir over high heat until the liquid the mushrooms exude is

pretty much absorbed (about 5 minutes).

 

Scrape the mixture into a bowl and add the remaining ingredients, except the

oil. Mix everything together very well. (The mixture can be refrigerated for a

couple of days at this point, if you wish.) Form the mixture into 16 patties.

 

Cover a wide steamer basket with plastic wrap and poke a few holes in the wrap.

Place the patties on this (you may have to do two batches) and steam them,

covered, over boiling water for 7 minutes. The patties need to be chilled before

browning. If you are in a hurry, you can speed this up by placing them in the

freezer until they are cold.

 

Brown the patties on both sides in two batches, using 1 T sesame oil per batch,

in a large heavy skillet over medium heat.

 

Notes: If possible, prepare the onions and mushrooms using a food processor.

Cooking the rice in vegetarian broth adds even more flavor. Breadcrumbs can be

nonwheat. If allergic to soy, use chickpea miso in place of the fermented

beancurd or Japanese red miso; use Soy-Free Sauce in place of the dark soy

sauce.

 

Cuisine:

" Chinese "

Source:

" Authentic Chinese Cuisine for the Contemporary Kitchen "

S(Formatted by):

" Nancy Braswell, Oct-03-2001 "

Copyright:

" The Book Publishing Co., 2000 "

Yield:

" 16 patties "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 187 Calories; 6g Fat (26.9% calories from

fat); 8g Protein; 27g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 217mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat;

0 Other Carbohydrates.

 

Serving Ideas : Can be crumbled over simple rice, noodle, or scrambled tofu

 

NOTES : Authors note: One sometimes comes across Chinese recipes for " sausage

patties " made with rice. This is my version, using lots of mushrooms in place of

meat. It’s moist and delicious and makes an excellent dim sum dish.

Nutr. Assoc. : 0 0 0 0 1638 210 5290 1396 0 0 0 0 0 2367 196 1356

 

]]>

</RTxt>

<Serv qty= " 16 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Grains

</CatT>

<CatT>

Side Dish

</CatT>

<CatT>

Soyfoods

</CatT>

<CatT>

Vegan

</CatT>

</CatS>

<IngR name= " onion " unit= " medium " qty= " 1 " >

<IPrp>

finely minced

</IPrp>

</IngR>

<IngR name= " garlic " unit= " cloves " qty= " 6 " >

<IPrp>

crushed

</IPrp>

</IngR>

<IngR name= " fresh mushrooms " unit= " pound " qty= " 1 " >

<IPrp>

(button, crimini, shiitake, portobello, or a mixture), finely chopped

</IPrp>

</IngR>

<IngR name= " green onions " unit= " cup " qty= " 1/2 " >

<IPrp>

minced

</IPrp>

</IngR>

<IngR name= " dry sherry or chinese rice wine " unit= " tablespoons " qty= " 3 " >

<INtI>

1638

</INtI>

</IngR>

<IngR name= " dark granulated sweetener " unit= " tablespoons " qty= " 2 " >

<INtI>

210

</INtI>

</IngR>

<IngR name= " red fermented beancurd (doufu-ru) " unit= " cubes " qty= " 4 " >

<IPrp>

mashed

</IPrp>

<INtI>

5290

</INtI>

</IngR>

<IngR name= " dark soy sauce or mushroom soy sauce " unit= " tablespoon " qty= " 1/2 " >

<INtI>

1396

</INtI>

</IngR>

<IngR name= " or 2 tbsp. japanese red miso " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " liquid smoke " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " 5-spice powder " unit= " teaspoon " qty= " 1/2 " >

<IPrp>

(1/2-1)

</IPrp>

</IngR>

<IngR name= " dried red chili flakes " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " cooked short grain white or brown rice " unit= " cups " qty= " 2 " >

<INtI>

2367

</INtI>

</IngR>

<IngR name= " soft fresh breadcrumbs " unit= " cup " qty= " 3/4 " >

<INtI>

196

</INtI>

</IngR>

<IngR name= " toasted sesame oil " unit= " tablespoons " qty= " 2 " >

<INtI>

1356

</INtI>

</IngR>

<DirS>

<DirT>

In a large non-stick skillet, steam-fry the onions and garlic over high heat,

stirring constantly and adding drops of water as needed to keep the mixture from

sticking and browning. When the onions are soft, add the mushrooms, green

onions, and wine. Stir over high heat until the liquid the mushrooms exude is

pretty much absorbed (about 5 minutes).

</DirT>

<DirT>

Scrape the mixture into a bowl and add the remaining ingredients, except the

oil. Mix everything together very well. (The mixture can be refrigerated for a

couple of days at this point, if you wish.) Form the mixture into 16 patties.

</DirT>

<DirT>

Cover a wide steamer basket with plastic wrap and poke a few holes in the wrap.

Place the patties on this (you may have to do two batches) and steam them,

covered, over boiling water for 7 minutes. The patties need to be chilled before

browning. If you are in a hurry, you can speed this up by placing them in the

freezer until they are cold.

</DirT>

<DirT>

Brown the patties on both sides in two batches, using 1 T sesame oil per batch,

in a large heavy skillet over medium heat.

</DirT>

<DirT>

Notes: If possible, prepare the onions and mushrooms using a food processor.

Cooking the rice in vegetarian broth adds even more flavor. Breadcrumbs can be

nonwheat. If allergic to soy, use chickpea miso in place of the fermented

beancurd or Japanese red miso; use Soy-Free Sauce in place of the dark soy

sauce.

</DirT>

</DirS>

<Natn>

Chinese

</Natn>

<Srce>

Authentic Chinese Cuisine for the Contemporary Kitchen

</Srce>

<AltS label= " Formatted by " source= " Nancy Braswell, Oct-03-2001 " />

<CpyR>

The Book Publishing Co., 2000

</CpyR>

<Yield unit= " patties " qty= " 16.000000 " />

<SrvI>Can be crumbled over simple rice, noodle, or scrambled tofu dishes.

</SrvI>

<Note>

Authors note: One sometimes comes across Chinese recipes for & quot;sausage

patties & quot; made with rice. This is my version, using lots of mushrooms in

place of meat. It’s moist and delicious and makes an excellent dim sum dish.

</Note>

</RcpE></mx2>