Mushroom Patties

Since I have not eaten a burger for a year now, I've been wanting to make my own mushroom patty so I have searched the web for a recipe that will suit my liking. Unfortunately, nothing came close. So, I've decided to make my own and I'm loving it... of course Edgar loved it too. :-) It's healthy and yummy! What more can you ask for?

Ingredients:
3 cups of different kinds of mushrooms (shitake, oysters and button mushrooms) chopped
1/4 cup butter
3 tsps mushroom seasoning
1 medium sized carrots diced to small pieces
3 tbsps spring onions chopped
1 medium sized onions chopped
8 cloves of garlic diced
1 cup of spinach leaves
1/2 cup parmesan cheese
3 tsps of soy sauce
2 large eggs
1 cup of breadcrumbs
salt and pepper


Procedure:
1. Saute the chopped mushrooms in melted butter until tender. Add mushroom seasoning for flavor.
2. Remove from fire and let cool.
3. Combine carrots, onions, spring onions, garlic, spinach and parmesan cheese in one bowl. Mix well.
4. Pour in the mushrooms to your carrots mixture.
4. Add in the soy sauce, eggs and bread crumbs. Season with salt and pepper. Mix until the mixture is thick enough to be made into a patty.
5. Form into burger patties. Fry or grill and enjoy with your favorite hamburger buns. :-)

I made a lot already so I can just put them in the freezer and grill or fry as I want them

Whole Wheat Pasta with Mushroom

This recipe is care of Yummy Magazine August 2007 edition. I'm telling you, I love this magazine. I just used whole wheat spaghettini rather than penne pasta and modified it a bit. It tastes fantastic!!! Meatless meal!

You can also lessen the mushrooms depending on how you want your sauce. I love them with a lot of mushrooms. :-)

Whole Wheat Spaghettini with Mushrooms
(serves 4)

340 g. Whole wheat spaghettini
Reserved water from cooked pasta
6 cloves of garlic, chopped
2 tablespoons of margarine (or olive oil)
1/2 cup of fresh button mushrooms, sliced
1 cup oyster mushrooms, sliced
1/2 cup shitake mushroomes, sliced
1 can Campbell's cream of mushroom soup
1 cup all-purpose cream (if you want to be extra-healthy, you can probably do away with using just a 1/2 cup of cream)
salt and pepper
Grated Parmesan Cheese

1. Cook the pasta based on package directions
2. Saute garlic in butter.
3. Add mushrooms. Let it simmer for about 10 minutes to bring out the flavor and soften the button mushrooms.
4. Add the all-purpose cream and cream of mushroom.
5. Let it simmer. Use the water used in cooking the pasta if you want a thinner sauce.
6. Toss in the pasta or serve with the sauce on top.
7. Put parmesan cheese on top! Enjoy!