Ingredients Jump to Instructions ↓

  1. 2 c Brown rice

  2. 1/2 c Rolled oats

  3. 12 oz Ordinary white mushrooms x Large handful of dried Shiitake mushrooms

  4. 3 md Onions

  5. 2 Bay leaves

  6. 1 tb Sage

  7. 1 tb Basil

  8. 1 tb Thyme

  9. 3 tb Cornstarch just enough Water to make a smooth Paste

  10. 3 tb Dark soy sauce

Instructions Jump to Ingredients ↑

  1. 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, Fatfree Digest [Volume 10 Issue 36], Sept.

  2. , 1994. Formatted by Sue Smith, S.Smith34, using MMCONV. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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