VEGANBURGERS

Servings: 12
Ingredients:

2 c  Brown rice
2 1/2 c  Rolled oats
12 oz Ordinary white mushrooms
x  Large handful of dried
Shiitake mushrooms
3 md Onions
2    Bay leaves
1 tb Sage
1 tb Basil
1 tb Thyme
3 tb Cornstarch   just enough
Water to make a smooth
Paste
3 tb Dark soy sauce

cook brown rice as you would normally cook brown rice, and allow to cool.

simmer onions and herbs in water until onions are soft. remove bay leaves.
save any broth.

soak shiitake mushrooms in water until they soften. simmer *all* mushrooms
in mushroom water until the fresh mushrooms are cooked through. save
mushroom sweat.

in a food processor, process 1/2 of the rice, 2 c. of the oats, and all of
the other ingredients until there are no big chunks. You may have to do
two batches depending on the size of your food processor. Use mushroom
water and onion liquid to keep the food processor happy.

in a large bowl, mix the processed gloop with remaining rice and oats. It
should be thick enough to form into cohesive patties, but not dry. Add a
few extra oats if it’s too wet, or some liquid if your hands don’t get a
little sticky when handling it.

fry in a light spray of Pam, over low heat, until both sides of the patty
are brown and crunchy. about 10 min.

using a larger amount of mushrooms makes it taste even better, but then the
batter becomes more like thick pancake batter. Still yummy though.

Cynthia Gibas, cgibas@silibio.ncsa.uiuc.edu. Fatfree Digest [Volume 10
Issue 36], Sept. 16, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.

—–