Y-U-M

This recipe is by the great Colleen Patrick-Goudreau of Compassionate Cooks. I believe its from her cookbook The Vegan Table (which I do not own by the way – birthday in 55 days, just sayin…) I am sharing the recipe because I found it online at Epicurious HERE.

1 1/2 pounds (685 g) cremini mushrooms (I used 1/2 cremini and 1/2 regular because that’s the way they are sold in my supermarket)
1/2 cup (30 g) fresh parsley
2 tablespoons (30 ml) olive oil, divided
2 large-size yellow onions, finely chopped
3 large-size garlic cloves, minced
1 1/2 to 2 cups (165 to 220 g) bread crumbs (I used whole wheat)
3 tablespoons (45 g) tahini
2 tablespoons (30 g) hoisin sauce
3/4 cup (85 g) toasted pecans or walnuts, chopped
3 tablespoons (45 ml) tamari soy sauce
1 teaspoon (2 g) dried oregano
1/2 teaspoon dried sage (I used fresh)
salt and ground pepper, to taste

In a food processor, mince mushrooms and parsley. Remove and set aside.

In a sauté pan over medium heat, warm 1 tablespoon olive oil and cook onions and garlic for 5 to 6 minutes. Transfer onion mixture to a large-size bowl, and combine with minced mushrooms and parsley, bread crumbs, tahini, hoisin sauce, chopped nuts, tamari, oregano, sage, salt, and pepper.

Place mixture in refrigerator for at least half an hour. Mixture will be soft, but you should be able to form patties. Add additional bread crumbs or tahini, if needed.

Create patties using your hands. In a sauté pan, warm remaining 1 tablespoon oil, and fry patties over medium heat for 3 to 5 minutes on each side, until lightly browned and crispy. Be careful to keep patties intact. (You could put them on a greased cookie sheet, spray with cooking spray then bake at 200C for about 8 minutes on each side).

Variation: Instead of making patties, put mixture into 5 x 9 x 2-inch (13 x 23 x 5 cm) loaf pan and bake at 180°C for 20 to 25 minutes.