FTB

These could easily be called mushroom burgers.

How great is this for our vegetarian friends?

Born out of a promise to myself to not let mushrooms go bad in my fridge anymore and a vow to find new and exciting ways to love them.

Results are in, these fritters are such a refreshing change to the same old sandwich fillings and egg sides, I love them.

They are going into regular rotation around here!

ingredients

• 2 cups mushrooms, fine dice
• 2 small onions, fine chopped
• 1/2 cup flour, rounded
• 4 tbsp each grated parmesan and breadcrumbs
• 2 tsp dill, dried
• 2 pinches salt
• 2 eggs
• Oil for frying

this is how we do it

To clean a mushroom:

1. take a damp paper towel and wipe off any dirt. No direct water cause they are little sponges and it’s no bueno.

2. take the stem off and run a spoon along the inside to get rid of the gills ( no idea what they’re called). This is optional.

Here we go.

1. Fry up the onions til golden

2. Add salt and dill

3. Add mushrooms and cook down until they have released most of their moisture

4. Remove from heat and let cool 10 min.

5. Once cooled add all remaining ingredients into the mushroom and onion mixture.

6. In a large heated frying pan with oil (1/2” deep) drop mixture in by the rounded tbsp and gently press down to flatten.

7. Fry over medium heat until sides start to brown, flip cook to more min (peek at the bottom to make sure nicely browned).

8. Remove from heat and place on a paper towel lined plate or a wire rack to cool.

These lil beauties are best when they have that crispy edge.

Serving options:

Appetizer – topped with sour cream, bacon bits and green onions.

Breakfast – under a sunny side egg in place of toast.

Lunch: in a pita with tomatoes, mayo, onion and cucumbers lots of fresh ground pepper and hot sauce.

Dinner: as a topper for a big ass salad.

They freeze well so just commit and make a ton. This recipe makes 8.

If you were looking for something new to try that’s works up in just one bowl you just found it.