2304 Main Street Olde Towne Daphne

by Carrie Cox August 20, 2020

I wouldn’t call it a battle of Napa vs. Sonoma because everyone was a winner at this event!

 

Twomey wines will be special order.  

 

Mushroom Sliders

8 ounces cremini mushrooms, sliced
8 ounces variety of mushrooms (oyster, shiitake, mix gourmet), cut into bit- size pieces
3 tablespoons miso paste
2 tablespoons parsley, chopped
3 tablespoons lemon juice
2 teaspoon salt
1 each egg
2 cup bread crumbs
6-8 slices white cheddar
6-8 each slider buns
Canola oil as needed

Preheat a large skillet over high heat.

Once hot, add enough canola oil to coat the bottom of the pan. Then, add the sliced cremini mushrooms.

Sauté the mushrooms until they release all their water and sear to a golden color on all sides. About 5-7 minutes.

Once the sliced mushrooms are cooked, transfer them to a plate and let cool. Repeat this step for the variety of mushrooms as well.

Once the sliced mushrooms have cooled, place them into a food processor along with the miso paste, parsley, lemon juice, salt and egg. Process them until they are thoroughly mixed and the consistency of a coarse paste.

Transfer the mixture to a mixing bowl and add the variety of sautéed mushrooms and breadcrumbs. Mix by hand until all the ingredients are thoroughly combined.

Let stand for 10 minutes so the bread crumbs absorb the liquid, then mix again.

Divide the mixture into 6-8 equal portions and shape each into patties. The patty size is based on the size of your slider bun.


Note: The slider patties can be made up to a day in advance.




Carrie Cox
Carrie Cox

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