Totally Burgers Cookbook by Siegel Helene & Gillingham Karen

Author:Siegel, Helene & Gillingham, Karen
Language: eng
Format: epub
Publisher: Potter/TenSpeed/Harmony
Published: 2015-05-20T04:00:00+00:00

WILD MUSHROOM BURGER

Mushrooms and potatoes share a natural affinity. You may wish to omit the bun and serve on a tart green salad.

1 large Idaho potato, with skin

¼ cup olive oil

⅓ cup chopped shallots

1 pound assorted wild mushrooms, cleaned and sliced

salt and freshly ground pepper

1 tablespoon chopped fresh sage

Place the potato in a large saucepan. Cover generously with water, bring to a boil, reduce to a simmer, and cook, uncovered, until done, 45 minutes. Drain and chill.

Heat 2 tablespoons of the oil in large skillet over medium-high heat. Sauté the shallots 1 minute. Add mushrooms and sauté with salt and pepper until tender, about 7 minutes. Place on plate and chill.

When cool, peel potato and grate by hand. Combine in bowl with cooled mushrooms and sage. Gently form into four patties and reserve in the refrigerator 1 hour.

To cook, preheat oven to 350 degrees F. Heat remaining oil in large nonstick skillet over medium-high heat. Fry patties until golden brown and crisp on both sides. Transfer to baking sheet and bake 15 minutes. Serve hot.

SERVES 4

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.