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)
~ for the mushroom gravy
  • 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


  1. Mix the ground chia with the 2 TBS of water and set aside.
  2. Water-sauté the onion and shiitake mushrooms with the Bragg Organic Sprinkle and sage until the onions are tender (about 10 minutes).
  3. 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.
  4. Shape the mixture into patties, about 3 inches in diameter and ¾ inches thick.
  5. Cook on a non-stick skillet on medium-low heat until golden brown on both sides.
  6. 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).
  7. Place the remaining one cup of water or stock and the flours and cashew butter into a blender and blend until smooth.
  8. Add this and the remaining gravy ingredients to the mushroom pot and whisk to combine.
  9. Cook on medium until the broth thickens, stirring constantly.
  10. 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!

Healthy trails,

8 responses to “Shiitake Bean Patties with Creamy Mushroom Gravy”

  1. Yep, those little wonder shroom patties would last about 30 seconds around here and I could seriously eat just about anything with mushroom gravy…thanks for the recipe! 🙂

  2. Helyn says:

    Haha! You're welcome. Enjoy!

  3. I never thought gravy without dairy, wheat and butter could taste just like Thanksgiving and Christmas gravy and even better! So rich, filling and guilt-free. And the patties were perfectly scrumptious! She did it again everyone!

  4. Anonymous says:

    I made these for dinner and they were yummy. The gravy would be good on green bean casserole also.

  5. Helyn says:

    Great! Thanks for the feedback 🙂

  6. Helyn says:

    Thanks, Jeanne! xo

  7. says:

    Oh my Gosh!!! Just made these last night and they were absolutly wonderful!!!!! This recipe is definetly a keeper!

  8. Helyn says:

    Yay! So glad you liked them, Kimberly. Thanks for the feedback!!

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