Brown Rice-Mushroom "Burgers"

Copyright: Deborah Madison, Vegetarian Suppers

1 tablespoon olive oil
1 large onion, diced
1 teaspoon crumbled dried sage leaves
2 pinches of dried thyme
1/2 pound mushrooms, chopped
1/2 cup cashews, roughly chopped
1/2 cup pecans, roughly chopped
1 teaspoon tamari or soy sauce or to taste
sea salt and freshly ground pepper
1 cup cooked brown rice or bulgur
1/2 cup grated cheddar cheese
1 egg
1/2 cup bread crumbs

1. Heat the oil in a medium skillet. Add the onion, crumble in the herbs, and cook over high heat, stirring frequently, until the onion is seared in places and starting to soften, 3 to 4 minutes. Add the mushrooms and nuts and cook, stirring frequently, until the mushrooms have released and then reabsorbed their juices, after several minutes. Stir in the tamari and season with 1/2 teaspoon salt and pepper to taste.

2. Transfer this mixture to your food processor, add the rice, cheese, egg, and bread crumbs, and pulse so that the mixture resembles ground meat. Fry a dab in some olive oil to check the seasonings and correct if needed.

3. To cook, film a wide nonstick skillet with oil. Scoop out 1/2-cup measures, then add them to the skillet and press down on them with a spatula so that the patties are about 1/2 inch thick. Fry over medium heat until brown, 4 to 5 minutes, then turn and finish cooking the second side, another 4 minutes or so.

Dried Porcini and Fresh Mushrooms over Toast

Adapted from Deborah Madison's Vegetarian Suppers

1/2 ounce dried porcini mushrooms
1/2 ounce dried shiitake mushrooms
1/2 cup dry white wine
olive oil
1 large white onion, finely diced
1/2 lb sliced portobello mushrooms
1/2 lb white or cremini mushrooms, sliced
1 tsp tomato paste
1-2 Tbsp parsley and marjoram (or thyme) chopped finely
2/3 cup half and half, cream, or mushroom stock
salt and pepper to taste.

Heat the dried mushrooms, wine, and 1/2 cup water in a small saucepan until boiling. Remove from heat and set aside for 30 minutes. Strain the mushrooms, reserving the liquid, and chop them into a rough dice.

Meanwhile, heat the oil in a large skillet. Saute the onion until it starts to color (about 5 minutes.) Add the portobello and cremini mushrooms and about a tsp of sea salt and turn the heat to high. Saute until they are browned but try not to overcook them. (5-10 minutes) Add half the herbs and tomato paste, and the porcini mushrooms. Add a few tablespoons of the soaking liquid- and add more a little at a time until the mushrooms are glazed and cooked.

Toast two large pieces of hearty country bread. As the bread toasts, add the cream to the skillet. Stir until heated through and thick. Serve over toast.