Monday, February 01, 2010

Mushroom sliders with chipotle mayo

I tried posting this the other night and when I published it the formatting was all wacko.  So back for another attempt.  I made this based on a recipe from epicurious.com for Mushroom Kasha Burgers with Chipotle Mayonnaise.  I didn't have the exact ingredients - but close.  When reading the comments it sounded like the full size "burger" could be a bit crumbly and hard to manage.  So I made 20 small ones and served them as sliders.  Below is the recipe as I made it.

Mushroom sliders with chipotle mayo

  • 2/3 cup water
  • 1/3 cup coarse kasha (whole roasted buckwheat groats)
  • 3 large portabella mushrooms, stems discarded
  • 1 large onion, quartered
  • 1 large red bell pepper, cut into large pieces
  • 3 tablespoons unsalted butter
  • 2 garlic cloves
  • 2 tablespoons dried  parsley
  • 1 teaspoon soy sauce
  • 1 1/2 cups fine dry bread crumbs, divided
  • 1 large egg, lightly beaten
  • 1/4 cup olive oil
  • 1/2 cup mayonnaise
  • 2 chipotle peppers in adobo sauce
  • 20 large oval slices rye bread, cut into 3  inch rounds if desired, lightly toasted

Bring water to a boil in a 1- to 1 1/2-quart heavy saucepan, then stir in kasha. Cover and reduce heat to low, then cook until kasha is tender and water is absorbed, about 10 minutes. Transfer to a bowl and cool.
Break one third of mushrooms into a food processor and pulse until finely chopped, then transfer to a bowl. Repeat with remaining 2 batches of mushrooms, transferring to bowl.
Put onion, bell pepper and garlic in food processor and pulse until finely chopped.  Cook onion, bell pepper and garlic  in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 5 minutes. Add chopped mushrooms, parsley, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, until any liquid mushrooms give off is evaporated and mushrooms begin to brown, 8 to 10 minutes. Transfer mixture to a large bowl, then stir in kasha, parsley, soy sauce, and 1/2 cup bread crumbs until combined well. Cool 10 minutes, then stir in egg until combined well.
Line a platter with foil. Spread remaining cup bread crumbs in a shallow baking dish.
Form a scoop of mushroom mixture into a  patty about (3 inches in diameter), then dredge in bread crumbs, knocking off excess, and transfer to platter. Form and dredge more patties, transferring to platter. Chill patties, loosely covered with plastic wrap, 1 hour.
Heat oil in cleaned 12-inch heavy skillet over medium-high heat until it shimmers, then fry patties, turning over once, until deep golden, about 4 minutes total. Transfer patties to paper towels to drain (patties will be somewhat soft).
Meanwhile, whisk together mayonnaise and chipotles adding in a little adobo sauce - blend until the chipotle peppers fall apart.
Spread bread with chipotle mayonnaise and sandwich each mushroom patty between 2 slices.
I used an empty can to cut out the toast pieces.  Just make the patties to fit whatever size you are going to cut the bread.  This made 20 sliders.  

I'd like to make these again and experiment with baking them in the oven (and toasting the bread in the oven) to make it a practical appetizer.    These were really good !  We had leftovers the next day on a full size sandwich.  They were just as good but the sliders were more fun :-)


Live Chat said...

This looks incredibly awesome.

waukesha car accident lawyer said...

Looks like a great dish. Wonderful blog you've got.