I grew up in a pretty swampy area on the border with Finland where even apples wouldn’t ripe. The parents dutifully shipped me to my babushka every summer, so I get some vitamins in me (a.k.a. so my parents get some time off). But when I would return back from babushka’s there would be a whole world of nutrition waiting for me in the woods.
Cranberries, blueberries, red huckleberries, and mushrooms – we picked them all up by ourselves and brought home to cook and to preserve with. No farmer-raised stuff – all wild!
It is so cold in San Francisco this week, I felt like making this chilly autumn kind of meal. These mushroom patties go very well with mashed potatoes or roasted vegetables. I made a spicy artichoke sauce to go with it, but for a fresher feel I would also recommend this cilantro sauce.
- 500 g fresh mushrooms
- 40 g second-day bread
- ¼ – ½ cup milk
- 1 medium yellow onion, peeled
- 4 tbs ground flax seed
- 1 tbs bread crumbs
- 2 tbs olive oil
- Salt and pepper to taste
Soak the bread in milk.
Wash the mushrooms and put them in boiling water for 2-3 minutes. Drain the mushrooms and process them twice through a meat grinder. Also process the onion and soaked bread.
Add flax seed, salt, and pepper and mix well. Form patties out of the mixture and roll them in bread crumbs.
Make ahead: you can freeze the patties for up to 6 months. Place them on a cutting board, and leave in a freezer for 30 minutes before transferring to a freezer-proof zip-lock bag.
Fry on medium high heat in oil.
- 1 yellow onion
- 2 tbs olive oil, divided use
- 8 artichoke hearts, cooked
- 1 jalapeno pepper, seeded
- 4 cloves garlic
- 2 tbs goat cheese
- 3 sun-dried tomatoes
- Leaves from 5 stems of thyme + more for garnish
- salt and pepper to taste
Chop the onion and caramelize it on a medium-hot pan with 1 tbs of olive oil.
Process caramelized onions and the remaining ingredients in a food processor. Add more olive oil of the mixture is too thick.
Warm up (but do not boil) before serving.