Nov 06, 2013
Shiitake Bean Patties with Creamy Mushroom Gravy
I made these for a hearty Sunday dinner. I blinked. They were gone. Everyone in my house inhaled them within minutes. I guess I should double the recipe next time!
Shiitake mushrooms are so great for meat substitutions. They impart a deep, complex flavor to any recipe. And the mushroom gravy was… well, phenomenal may be too strong a word choice, but it really turned the dish into something special that I wouldn’t hesitate to serve to company. Even meat-eaters will love it!
~ for the patties
- ½ lb. shiitake mushrooms, stems removed and roughly chopped (save those stems to make stock!)
- 1 small onion, chopped
- 1½ cups cooked white beans (or 1 15 oz. can unsalted white beans, drained and rinsed)
- 1 TBS Bragg Organic Sprinkle
- 1 tsp dried sage
- 1 tsp tamari or other low sodium soy sauce
- 2 TBS ground chia seeds + 2 TBS water
- ¼ cup whole grain bread crumbs (for a firmer patty, use more breadcrumbs—these patties are pretty soft, which is how I like them)
- ¼ cup nutritional yeast
- ¼ tsp ground black pepper
- chopped, fresh parsley for garnish (optional)
- ½ pound thinly-sliced white mushrooms
- 3 cups water or mushroom or veggie stock, divided
- 1 tsp dried onion flakes
- 1 TBS Spike salt-free seasoning
- 1 tsp tamari or other low sodium soy sauce (or to taste)
- 1 TBS tapioca flour
- 2 TBS flour of your choice (I used millet flour)
- 3 TBS cashew butter
- Mix the ground chia with the 2 TBS of water and set aside.
- Water-sauté the onion and shiitake mushrooms with the Bragg Organic Sprinkle and sage until the onions are tender (about 10 minutes).
- Place the beans, cooked mushrooms and onions and all the other patty ingredients (including the chia mixture) into a food processor and pulse until mixed well but not completely blended. You still want to see some of the mushrooms and onion pieces in the mix.
- Shape the mixture into patties, about 3 inches in diameter and ¾ inches thick.
- Cook on a non-stick skillet on medium-low heat until golden brown on both sides.
- For the gravy, place the mushrooms and 2 cups of the water (or stock) in a sauce pan, cover and cook on low until the mushrooms are tender (about 15 minutes).
- Place the remaining one cup of water or stock and the flours and cashew butter into a blender and blend until smooth.
- Add this and the remaining gravy ingredients to the mushroom pot and whisk to combine.
- Cook on medium until the broth thickens, stirring constantly.
- Serve patties topped with the gravy and some chopped fresh parsley and any other sides you like. I served them with my Sweet and Sour Red Cabbage and some mashed potatoes with kale. A very cozy meal on a cool Fall day!
Makes about 10 patties. Enjoy!