MUSHROOM BARLEY PATTIES

MUSHROOM BARLEY PATTIES image

Yield 8 patties

Number Of Ingredients 9

1 pound of mushrooms, cleaned with a mushroom scrubber or wet cloth, stems trimmed
1 1/2 cups of cooked barley (I use hulled barley instead of pearled barley. It takes longer to cook, but is a whole grain with more nutritional advantages. I soak it in water overnight, rinse, then put in a pot with enough water to cover well. I simmer for 40-60 minutes until tender. I like to get this step done earlier in the day).
Several tablespoons of butter or oil
A large handful of washed parsley with the stems cut off (about one cup)
A small handful of washed mint, stems cut off (about 1/4 cup)
1 egg
2 Tablespoons of champagne vinegar
1 teaspoon of salt
1/2 teaspoon pepper

Steps:

Directions: Preheat oven to 425 degrees Process mushrooms in a food processor by pulsing until coarsely chopped. Heat oil/butter in a large skillet over medium-high heat until hot. Add your mushrooms. Stir continuously until mushrooms are just starting to brown any released water from the mushrooms is evaporated. Now add your cooked mushrooms and barley, parsley, mint, salt, vinegar, and pepper into the food processor. Pulse until well blended. With processor running, add egg (this is to prevent the egg from cooking if the mushrooms are still hot). Your mixture should now resemble something like ground beef. Form into eight patties and put on a pan lined with parchment paper. Cook for around 15 minutes, checking them at ten minutes and every five minutes after. Patties should be firm, but still moist when done. Serve with warmed pita bread, avocados, cucumber yogurt sauce, tomatoes, and lettuce or sprouts.