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Leftovers >  Mushrooms >  Side Dishes >  Mushroom Patties >

 

Mushroom Patties

• 1 LB fresh or leftover button mushrooms, finely chopped

• 2 C soft breadcrumbs

• 1/2 C walnuts or pecans, chopped

• 1/4 C onion, chopped (omit if using gravy and green onions)

• 1/4 C fresh parsley, chopped (sub with dried)

• 4 eggs, lightly beaten

• Salt & black pepper to taste

• 1/4 C vegetable oil

• 1 can (10.5 ounces) mushroom gravy (optional)

• 2 green onions, sliced with greens included (optional)

Rinse and pat-dry mushrooms. Finely chop mushrooms. In a large bowl, combine mushrooms and remaining ingredients (except vegetable oil, gravy and green onions). Mix well. Shape into patties about 4" in diameter. Heat oil in a large skillet. Add the patties. Fry over medium-low heat until patties are set and golden, about five minutes on each side. Arrange the patties on a plate; pour mushroom gravy on top and sprinkle with sliced green onions. Serve.

 

*Mushroom Patties images (C) Shenanchie.

 

Related Link:

Food Fare Culinary Collection: Mushroom Melange

 

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