Russian Friday – Mushroom Patties

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.

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MUSHROOM PATTIES

INGREDIENTS:

  • 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

DIRECTIONS:

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.

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ARTICHOKE SAUCE

INGREDIENTS:

  • 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

DIRECTIONS:

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.

 

 

 

18 comments

  1. yachna says:

    Love the little stories you share before the recipes.
    Question? Are the patties to be deep fried or skillet fried on either side?
    My family loves mushrooms. This should give them a break from the stuffed mushrooms I always make.

  2. Laird Will says:

    Wonderful recipies, Anastasia. I, too, love the stories that go with them. I was born in New York, but my father’s parents were both born in Ukraine.

  3. reflexenbandouliere says:

    So … I think I’m right, you live in SF !! I’m quite sure but you can’t be in holidays since the last time we chat about that on my facebook, can you ?^^
    I’m joking but I realise the story about our lives are so incredible : you’re now in SF, at the moment I left, and I’m going to Russia next month !
    I’m reading that the weather isn’t very warm ;( I’m not surprised but when I was in California I lived in the Marin County, so it wasn’t very cold all days long … I was luckiest than you.
    Hope the end of the summer will be better and you’ll enjoy a beautiful ” indian summer ” !
    I know that my english is bad but I hope you’re going to understand me ?!!;(
    See you for a next recipe like this one ( love mushrooms too and I like these yummies patties so much ).

    • Dienna says:

      I know this post wasn’t addressed to me, but it hurts to hear those who don’t speak English as a first language put their language and communication skills down. Your English is fine and you were clear. Don’t doubt yourself!

  4. frugalfeeding says:

    Those look absolutely great! Really good indeed. I’ve made mushroom patties in the past, though not for my blog, and they’ve always been delicious. Fantastic!

  5. Shira says:

    What gorgeous food photos today Anastasia – truly! Loving the whole look of this meal, it looks and sounds divine!

  6. myfoodscenes says:

    You live in a lovely city which obviously inspires your cooking, nice pictures too. When we traveled to St Petersburg, our guide, name is Anastasia too, took us to Stolle. I love the cherry pie. Do you make something like it?

  7. Ann Mah says:

    What beautiful memories of foraging (which has suddenly become very chic) — I bet you made some wonderful things with your bounty to see you through the winter. Thanks for the recipe for mushroom patties — I love vegetarian meals!

  8. dianeskitchentable says:

    I read another blog about wonderful wild mushrooms which reminded me of going out with my father to pick. I have no idea of the names of the different mushrooms he picked but there was one that we used to have for a meal – it had this amazing meaty taste to it. Soooo good. This looks like a really great recipe.

  9. Teresa says:

    Just wanted to say a belated thank you for checking out my blog and liking the Red Velvet Cheesecake Brownies. I hope you are able to make it sometime. Please let me know how it turned out. Your food looks delicious!

  10. Polina says:

    Thanks for the recipe! I tried it but, sadly, all I got was mush! The patties didn’t hold together at all. Are there maybe some ingredients missing… like maybe egg?

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