I wanted to come up with something a little different for this Meatless Monday post. I had read several other blog posts and recipes for mushroom burgers and thought that with a little twist they would be great as a Meatless Monday salad. Back in January I attended the Fancy Food Show in San Francisco and one of the great products I came away with were some croutons from Olivia’s Croutons and I thought instead of using them as a straight-up crouton I could use them as a binder for the mushroom cakes. My thought process was to make them more like a crab cake instead of a dense mushroom patty.
Unlike the traditional ‘bella mushroom patties where a whole mushroom cap is used in this recipe the mushrooms are chopped very fine. When combined with the veggies, croutons and pecans you end up with a very light cake.
The cakes are also probably a little to crumbly to grill on their own. Using a grill basket made it easy to grill them and get a nice char on them.
I plated the mushroom cake with a spring salad mix and a little ponzu vinaigrette. It worked pretty good. The flavors melded well with the mushrooms. I used just a plain button mushroom because I didn’t think with all the other flavors it would really matter much. After cooking these I don’t think using a more expensive mushroom would really make much of a difference.
The next day I used one of the leftover mushroom cakes as a burger. With some nice colby cheese and warmed on the grill it made a great burger. The mushroom flavor even stood up to all the “extras” you put on a burger. I’m not sure how many times I’d make these, but for those people who are less inclined to eat beef these might make a regular appearance on the menu.
Meatless Monday Mushroom Cakes
- 1 1/2 pounds mushrooms, very finely chopped
- 1/2 cup cilantro, chopped
- 2 tablespoons olive oil
- 1 1/2 cups leek bulbs, finely chopped
- 3 cloves garlic, minced
- 1 1/2 cups Olivia’s Multi-grain Croutons, crushed into bread crumbs
- 2 tablespoons toasted sesame seeds
- 1 teaspoon sesame oil
- 3/4 cups toasted pecans, finely chopped
- 2 tablespoons Tamari Soy Sauce
- 2 tablespoons Hoisin Sauce
- 1 teaspoon ginger, minced
- 1 teaspoon tumeric
- Salt & Pepper to taste
In a hot skillet toast the chopped pecans until they are golden brown, set aside. If you have not purchased toasted sesame seeds, toast them as you did the pecans.
Add olive oil to the skilled and saute the chopped leeks, ginger and garlic until softened. Place all ingredients in a large bowl and mix throughly. Form into patties. Place patties on a baking sheet, lined with parchment or wax paper. Chill formed patties in the refrigerator for at least two hours.
Grill the cakes/patties on a medium to medium hot grill until slightly charred and warmed all the way through. The goal is to cook the mushroom without drying them out.