We were exploring a mushroom sausage. Instead of cooking all the liquid out of the mushrooms, we opted to capture the moisture. We minced crimini mushrooms in the food processor. We added soy sauce, eggs, salt, egg white powder, and raw rolled oats to the mushrooms. Then we vacuum sealed the mixture and cooked it in the CVap for 2 hours. The result was a moist, full-flavored mushroom base. It was reminiscent of sausage in both its robust seasoning and its texture and consistency. Upon further reflection after cooking a patty, we realized that it resembled a juicy yet well-done burger. When sautéed, it had a light, crisp crust and a savory, tender bite. That was the light bulb. The mixture is the ultimate mushroom patty for anyone who loves a great sandwich. Not ones to wait on a good thing, we served ours on Bacon Fat Potato Rolls with kimchi and ketchup.
Mushroom Patties
Makes 6-8 burgers, depending on how big you like them
– 770 grams cleaned crimini mushrooms
– 2 large eggs (108 grams)
– 50 grams soy sauce
– 7.5 grams salt
– 25 grams powdered egg whites
– 250 grams rolled oats
Put the mushrooms into a food processor and pulse the machine until the mushrooms are finely minced. Add the eggs, soy sauce, and salt, and puree the mixture for 30 seconds. Turn the machine off and add the powdered egg whites. Puree for 10 seconds, until the egg whites are absorbed into the mushroom base. Add the oatmeal and puree into the base for 10 seconds, until smooth.
Pour the mixture into a large vacuum bag and seal. Roll the filling out in the bag, edge to edge, so that the filling is of a uniform thickness. Cook in a CVap or immersion circulator set at 90°C for 2 hours.
After cooking, cool the mixture in an ice bath. Open the bag, cut the mushroom base into patties, and sear or grill for burgers.
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