alteRecipes.com recipe
derived from Mollie Katzen & Walter Willett's
Eat, Drink, & Weigh Less
(Hyperion, 2006, pages 212-213)
| 1. | olive oil | 1 Tablespoon |
| 2. | shallots | 1 cup chopped |
| 3. | mushrooms | ¼ pound, chopped rough |
| salt | to taste | |
| 4. | garlic | 6 cloves, chopped rough |
| 5. | red wine vinegar | 1 Tablespoon |
| 7. | cooked soft wheat berries | 1 ½ cups |
| toasted, chopped pecans | ¼ cup | |
| 8. | egg | 1, beaten |
| mozzarella | ½ cup, mashed |
1. Film the bottom of a large frying pan with the olive oil. (If your pan is bigger than mine, it may take more oil. If you have a nonstick pan, use that and use less oil, which can never be made to film a nonstick pan.)
2. Sauté the shallots till they begin to brown, about 6 minutes.
3. Add the mushrooms and salt and cook the mushrooms dry, about 20 minutes.
4. Add the garlic and cook it till you can start to smell it.
5. Off the flame, add the vinegar. Let the pan cool.
6. Preheat your oven to 400°.
7. Mix the wheat berries and the nuts into the mushroom mixture.
8. Stir the eggs and cheese into the mushroom mixture.
9. Line a baking dish with parchment paper and grease the paper generously with olive oil. Form the mushroom mixture into four burgers. Bake them for 10 minutes.