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Mushroom 'mince'

I have an absolute addiction to mushrooms at the moment.  One of my
favorite dishes is mushroom burgers and stuffed mushrooms made using the
following mixture:

2 egg whites
12  medium sized mushrooms
1 medium onion
1/2 cup cooked barley
2 slices wholegrain bread (or increase the barley)
1 tbsp soy sauce

Wipe the mushrooms and remove the stems.  Chop the stems, half the
mushrooms, onion, and bread finely in a food processor, add the egg whites,
barley and soy.  Mix well, and add the rest of the mushrooms coarsly
chopped.  If the mixture is too liquid add some flour to thicken.  It
should be like thick oatmeal (hamburger/mince textured).  Dry fry in a
nonstick pan (or one sprayed with a non-stick spray) till dark golden
brown.  Flip once.

These are really good stuffed into a toasted pita bread with roasted red
peppers, or used as 'hamburgers' - yum. I make a big batch and eat any
leftovers cold for lunch. (I usually have to fight to have any
leftovers...) If you break the mixture up when you cook it it makes really
nice tacos.

I also like to use this mixture spooned into larger hollowed out mushrooms
and 'fryed' as above.  These look very dramatic and are a nice party
nibble.  These seem to be totally acceptable to every non-vegetarian I've
fed them to.  They have a very nice texture and a strong savory mushroom

      Laura Barwick
      Canberra, ACT, Australia