These mushroom patties are just sensational; stuff them into hot split ciabatta or sourdough buns along with, for example, rocket or mesclun, extra mustard, aïoli, sliced beetroot, tomato and/or gherkin.
Makes 6–8 patties | May be frozen
40g dried, sliced shiitake mushrooms*
3 tbsp oil
1 large onion, peeled and cut into small dice
6 large cloves garlic, peeled and finely chopped
250g fresh mushrooms, roughly chopped (Portobello or button)
2/3 cup rolled oats
1 tsp salt and 1 tsp freshly ground black pepper
1 heaped tbsp Dijon mustard
1/3 cup shredded Parmesan**
½ cup firmly packed grated tasty Cheddar
2 medium sized eggs, beaten
3 tbsp chopped flat-leaf (Italian) parsley
Soak the dried shiitake mushrooms in warm water for 30 minutes. Drain and squeeze firmly to remove excess liquid. Chop roughly.
Heat the oil in a wide shallow frying pan on a medium–high heat. Start the onion and garlic cooking, then stir in the fresh mushrooms. A wide pan ensures that liquid from the fresh mushrooms will evaporate quickly. Sauté until soft and no visible liquid from the mushrooms remains.
Lower the heat to medium–low and stir in the dried mushrooms, oats and salt and pepper. Cook until the mix turns into a chunky mushroom crumble (5–10 minutes); this is to dry the mix further but also to cook the oats. Stir occasionally.
Transfer to a bowl, stir in the mustard and mix thoroughly. Taste for seasoning, then set aside to cool.
Mix in the cheeses, lightly beaten eggs and parsley.
Heat extra oil to cover the base of a heavy-based frying pan or lightly coat a barbecue grill plate.
Divide the mixture into 6 or 8, shape into patties and shallow-fry in a little extra oil on both sides until cooked through and golden.
*Dried porcini mushrooms make a reasonable substitute, but shiitake are best for these patties.
**If Parmesan is not available, increase the quantity of tasty Cheddar to 1 cup.
Photographs Carolyn Robertson and extracts from Rowan Bishop with Relish (Bateman,2014)