Quote (Jolene @ May 19 2014 07:12pm)
Here is a good recipe for a great Mushroom based veggie burger, if done right it will make about a 4 inch dish all together, not including side dishes/setters, or desert 
All of the contents in the recipe are crucial to it's outcome, you can substitute any of the mushrooms for others like oyster mushrooms or plain button mushrooms
1 small potato, peeled and cut into 1/2 inch pieces
3 tablespoons olive oil, divided/spread
1 portabello mushroom
12 cremini mushrooms
10 shiitake mushrooms
1/2 teaspoon dried thyme
2 Tablespoons balsamic vinegar
1 cup cooked barley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Steam or boil the potato until tender. Mash with a fork. Trim off the stem of the portabella mushroom and scoop out the gills. Chop into 1/2-inch pieces. Thinly slice the crimini and shitake mushrooms. Than preheat your oven to 375 ferinheight
Heat 1 tablespoon of the oil over medium heat. And cook the portabello mushrooms and dried thyme for 6 to 8 minutes, until the mushrooms begin to soften and sweat, don't taste test them too much! :P. Add the crimini and shitake. Cook for 10 minutes, until the mushrooms have sweat off their moisture and it has dried up in the pan. Deglaze with the vinegar, scraping off browned bits with a wooden spoon.
Transfer mushrooms to a food processor and coarsely pure'e'. (You can also chop the mushrooms finely by hand instead if you don't have a processor.) Combine the mushroom mixture with the potato, barley, salt, pepper, and mushroom mixture in a mixing bowl. Shape them into patties.
In a large oven-safe skillet or nonstick saute pan (lay aluminum foil if you don't have nonstick) heat the remaining 2 tablespoons oil over medium-high heat. When hot, add the patties and cook until browned on each side, 6 to 10 minutes total. Transfer the pan to the oven and bake for 12 to 15 minutes, until the burgers are firm and cooked through. Open the middle with a fork to make sure everything is getting done evenly for the most part
And of course don't forget your condiments, you can add yogurt sauce, caramelized onions, homemade pesto, or more sauteed mushrooms. Whatever you like, get creative
If you have any questions about this recipe or any other recipe's, or anything regarding culinary. Feel free to post back here or PM me!
[Experience: Doctoral degree in culinary arts, current manager/owner of a round-the-world fine cuisine restaurant, former lead chef of 3 years]. Quote (Jolene @ May 19 2014 08:46pm)
I simply wanted to know anything and everything there is to teach within the offerings of school, about the art of culinary. It's been a life long dream to be a successful chef and now that dream has turned to a successful business owner, though I am just part owner right now.
I feel anyone who wants to follow their dreams should, even if it includes a bazaar amount of work and research, knowledge base and love kin for the subject.
to obtain the certified Doctoral degree you need to obtain associates in multiple supporting degree's, to name a few, Culinary Art's itself, Culinary Nutrition, Sommelier, Baking & Pastry Arts, A.C.E.S, and more. Most of these degree's under one full time tuition and one semester to semester state cert tuition were obtained at nearly the same time.
Excellent; going to try this tomorrow. Also, congrats on all your hard work