MUSHROOM BURGERS WITH ALMONDS AND SPINACH
These delicious vegetarian patties have a great texture because of the almonds and bulgur. Like other vegetarian patties, they can be a little tricky to turn when you brown them. If they break apart, just patch them together.
Provided by Martha Rose Shulman
Categories dinner, weekday, burgers, main course
Time 3h
Yield 4 to 6 patties, depending on the size
Number Of Ingredients 12
Steps:
- Place the bulgur in a bowl with a little salt if desired. Cover with ½ cup hot water and leave for 20 to 25 minutes, until most of the water has been absorbed and the bulgur is soft. Drain through a strainer and squeeze out the water.
- Meanwhile, in a food processor fitted with the steel blade, grind the almonds coarsely.
- Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium-high heat and add the mushrooms. When they begin to soften and sweat, turn the heat to medium and cook, stirring often, for 5 minutes, until the mushrooms have softened. Add the garlic, thyme, salt, pepper and white wine, and continue to cook, stirring, until there is no more liquid in the pan, about 5 minutes. Remove from the heat, transfer to the food processor and process until very finely chopped.
- Return the pan to the heat and add the spinach, a handful at a time. Cook just until it wilts and remove from the heat. Transfer to a strainer and, with the back of a spoon, press out excess water. Add spinach to the food processor and process with the mushrooms and almonds until the ingredients are well blended. Scrape the mixture into a bowl, stir in the bulgur and egg (if using), and season to taste with salt and pepper. Form into patties. If there is time, cover and chill for 1 to 2 hours.
- Heat the remaining oil in a large, heavy skillet or on a griddle over medium heat, and brown the patties for 3 minutes on each side, being very careful when you turn them over. Don't worry if they fall apart; just patch them together. An offset spatula works well for turning them, and when you remove the patties from the pan, it helps if you place the bottom bun over the patty, slide the spatula underneath the patty and, with your hand on the bun, flip it over. Serve with the condiments of your choice.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 298 milligrams, Sugar 2 grams, TransFat 0 grams
MUSHROOM NEWBURG
Make and share this Mushroom Newburg recipe from Food.com.
Provided by CJAY8248
Categories Vegetable
Time 30m
Yield 4 filled patty shells, 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash mushrooms; remove stems. Coat mushroom stems and caps with the flour; brown in butter about 5 minutes, until all moisture has evaporated. Add cream, sherry, salt and nutmeg; cook, uncovered, about 2 minutes, till heated through. Add a little of the hot mixture to beaten egg yolks; stir into mushroom mixture and cook, stirring constantly, till mixture bubbles. Cook 2 minutes more. Serve in warm patty shells.
MUSHROOMS NEWBURG
Make and share this Mushrooms Newburg recipe from Food.com.
Provided by Sharon123
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Wipe mushrooms with damp cloth; remove stems.
- Melt butter in pan; add mushrooms, celery, onion juice, and paprika.
- Cover; simmer until mushrooms are tender.
- Stir in flour.
- Add cream; cook for a moment more.
- Add orange juice, rind, and grape juice.
- Season to taste with salt, pepper, cayenne, and nutmeg.
- Serve in individual dishes, on toast, or in croustades.
- Makes 4 servings.
Nutrition Facts : Calories 294.9, Fat 27.6, SaturatedFat 17.1, Cholesterol 89.2, Sodium 105.5, Carbohydrate 9.9, Fiber 1.5, Sugar 4.7, Protein 5.2
GROUND BEEF STROGANOFF
This Ground Beef Stroganoff brings fall comfort food to your table in just 30 minutes. Start with your favorite ground beef and bring the flavor with mushrooms, onions, garlic and spices. Stir broth with Gold Medal™ Flour to create a sauce and then blend into your beef mixture for that creamy stroganoff texture everyone will love. Pour onto your cooked egg noodles and serve to what will soon be a very full and happy family.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 13
Steps:
- In 10-inch nonstick skillet, melt butter over medium heat. Cook mushrooms, onions and garlic in butter 5 to 7 minutes, stirring occasionally, until tender. Remove from skillet to small bowl; set aside.
- Increase heat to medium-high. In same skillet, cook beef 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in 1 cup of the beef broth, the Worcestershire sauce, salt and pepper; heat to boiling. Beat flour and remaining 1/2 cup beef broth with whisk until incorporated; stir into beef mixture. Add mushroom mixture; return to boiling, and stir constantly about 1 minute or until mixture thickens. Remove from heat; stir in sour cream.
- Serve with cooked egg noodles. Garnish with parsley.
Nutrition Facts : Calories 380, Carbohydrate 38 g, Cholesterol 90 mg, Fat 2 1/2, Fiber 2 g, Protein 17 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 3 g, TransFat 1/2 g
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