Today I came home to Jacob who was starving.
I am pretty zany about mushrooms. They are dense with rich flavors and can make any dish creamy without the fat from heavy dairy.
That being said, yesterday I made Dreamy Mushroom Stew. This is perfect for a winter night I suggest you get your tupper-ware ready because you will have leftovers.
After I made Dreamy Mushroom Stew–I decided to turn my concoction into a vegetarian burger lunch for Jacob and myself.
Here’s what ya need for Part 1 for Dreamy Mushroom Stew
1 crock-pot (if you don’t have this you can just use any old big pan).
1 chopper or blender.
2 Cups interesting mushrooms (shitake, portobello, porcini).
1 square of mushroom bourguignon cube (I purchased this and the mushrooms from here).
1 cup skim or light milk.
1/4 cup all-purpose flour.
1 serving rice noodles (optional).
herbs (if you have oregano, some basil, some cilantro).
handful of shallots.
fresh garlic (or I get mine jarred from Trader Joe’s).
1 giant leek (half chopped, half left whole).
1.Sautee the mushrooms in the shallots+olive oil+garlic.
2.Pour a cup of water into the heated crock pot.
3.Blend mushrooms (not too pureed).
4. Add leeks, chopped in addition to big leek for flavor.
5.Put in crockpot with all other ingredients and set on high for 3 hours stirring intermittently and tasting for seasoning.
Part 2: Moon Mushroom Burgers
The stoup I made (cross between a stew and a soup) was good but it was A LOT. So when it came time for lunch I turned a Moosewood CookBook recipe for lentil walnut burgers into my own creation.
This is VERY EASY!
Extra ingredients you need here is 2 tablespoons olive oil, 1/2 cup bread crumbs (regular or Panchenko is fine too) and 2 egg whites.
1.Get one handful of Dreamy Mushroom Stew (should be very thick from the rice noodles) and pack it into a ball two inches in diameter.
2. Roll this in the egg whites.
3. Roll in a generous amount of bread crumbs until skin of stew is covered in bread crumbs.
4. Put in olive oil and roll around until all sides are nicely browned.
I served this with a lovely light salad and condiments of Ketchup, Japanese Hot Sauce, and Brown Grain Mustard.
Use your imagination here….and Enjoy!