Shiitake Patties with Chipotle Mayonnaise

My husband loves to tease me. He calls me “Holly Bratner,” and I tell him to quit it. He mispronounces “Louis Vuitton” every time he sees the sign. He says “Louis Vuvitton,” just to bug me. And then when he sees “shiitake” on the menu, he likes to call them “shit-cakes.” I guess it’s his way of taking the hot air out of everything, which is a good thing. We do laugh together, pretty much all the time. He wasn’t laughing when he tasted these Shiitake Patties—but that’s probably because I didn’t tell him what he was eating.

Sauté mushrooms in a large skillet with olive oil and 1/2 teaspoon of sea salt until liquid evaporates. Add butter to mushrooms and continue cooking on medium heat, stirring until they brown.  Add onion and cook 5 minutes until softened. Turn off heat and add in garlic, mixing for 1 minute.

Transfer the mushroom mixture into a medium-sized mixing bowl. Allow it to cool completely, then add Parmigiano, breadcrumbs, oatmeal, parsley, sea salt, pepper, cayenne and oregano. Combine well. Add the eggs, one at a time, and stir to blend after each egg. Cover and refrigerate for several hours.

Form 12 patties, then bake for 18-20 minutes at 350F, flipping at half-time. Serves 6.

Serve with Chipotle Mayonnaise (and all the usual hamburger trimmings):

• 1 1/2 T each white vinegar, sugar
• 1 T Dijon mustard
• 1 c 2% thick Greek yogurt
• 1 T Chipotle chiles in adobo sauce, mashed to a paste
• 1 t sea salt and a little freshly ground black pepper

Combine vinegar, sugar and Dijon mustard, stirring until evenly mixed. Add Greek yogurt in 3 scoops, and stir after each scoop until well mixed. Add chipotle pepper, salt and black pepper and mix well. Keep refrigerated.

Shiitake Patties with Chipotle Mayonnaise Print Ready Recipe

Final notes:

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• Shiitake: the ABCs of endless culinary delights (farmingthewoods.com)