Best Mushroom Patties Recipes

TURKEY AND WILD MUSHROOM MEATLOAF PATTIES WITH PAN GRAVY

Steps:

• Heat a nonstick skillet over medium high heat. Add oil, 2 turns of the pan. Add chopped mushrooms and shallots and season with salt and pepper. Saute mushrooms 5 or 6 minutes until dark and tender. Remove from heat. Transfer mushrooms to a bowl and return pan to stove top to preheat to cook patties.
• Add turkey to the mushroom mixture. Make a well in the center of the meat. Add sage, Worcestershire sauce, bread crumbs and beaten egg and season with salt and pepper. Mix turkey meat loaf and make a small 1-inch patty. Place meat in the hot pan and cook 1 minute on each side. Taste the mini patty to help you adjust seasonings. Divide meat loaf mixture into 4 equal parts by scoring the meat before you form patties. Form 4 equal oval patties 1 inch thick. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and arrange patties in the skillet. Cook 6 minutes on each side and transfer to a serving plate or individual dinner plates. Return pan to heat and add butter. When butter melts, whisk in flour and cook 1 to 2 minutes. Whisk in stock and season gravy with poultry seasoning, salt and pepper, to taste. Simmer gravy until it reaches desired thickness, and pour over patties, reserving a little to pass at the table.

SPINACH-MUSHROOM BEEF PATTIES

Steps:

• In a large bowl, combine the spinach, cheese, mushrooms and soup mix. Crumble beef over mixture and mix well. , Shape into eight patties. Grill, covered, over medium-high heat for 5-7 minutes on each side or until a thermometer reads 160° and meat juices run clear.

MUSHROOM BEEF PATTIES

Steps:

• In a bowl, combine the milk, Worcestershire sauce, bread crumbs, 1/2 teaspoon salt, pepper and garlic powder. Crumble beef over mixture and mix well. Shape into three or four oval patties. In a large skillet, cook patties over medium heat until no longer pink. , In another skillet, saute mushrooms and basil in 2 tablespoons butter until tender; drain. Remove mushrooms with a slotted spoon and set aside. , In the same skillet, melt the remaining butter; stir in flour until smooth. Gradually whisk in the cream, 1/2 cup water, pepper sauce and remaining salt. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Add enough remaining water to make a medium-thin sauce. Add reserved mushrooms; heat though. Serve over beef patties; top with cheese and onions.

VEGETARIAN CREAM CHEESE PATTIES WITH MUSHROOM GRAVY

Steps:

• Place the cream cheese in the freezer for approximately 15 minutes, remove and cube into 1/2" chunks immediately while it is still very cold from the freezer. (This step will help to harden the cream cheese slightly so it will be easier cut.)
• In a medium to large bowl beat the eggs well, then add the cubed cream cheese, minced onions, finely chopped walnuts and bread crumbs. Mix VERY GENTLY until moistened and combined. Be careful not to break up the cream cheese chunks - they should stay in chunks in the patties.
• Preheat oven to 350 degrees now so it is ready when you are done frying patties.
• Heat a small amount of oil in the bottom of a non-stick frying pan. DO NOT ADD ENTIRE 1/2 CUP OIL TO PAN! Only use enough oil to keep patties from sticking, adding more as needed - I usually start with 1 or 2 tablespoons.
• Using approximately 1/4 cup of the mixture per patty, drop into the hot oil and fry patties. Flatten patties if needed and turn over to fry other side when first side is golden to medium brown.
• In a separate bowl, mix together the sour cream and cream of mushroom soup for the gravy.
• Once the patties are fried place the patties in an oven safe casserole dish, layering with the gravy.
• Bake for 25 minutes or until patties are heated through.
• Serve immediately making sure to spoon some of the gravy over each patty.

PARSLIED MUSHROOM PATTIES

Steps:

• In a large mixing bowl, combine eggs, mushrooms, flour, bread crumbs, onion, jalepeno, if using, parsley and pepper; mix well.
• In a 10 inch, nonstick, frypan, heat oil over medium high heat.
• Using 1/3 cup mixture for each patty, shape mixture into 3 1/2 inch patties.
• Using a spatula, place 4 patties at a time into hot oil in frypan.
• Cook 3 to 4 minutes per side till brown.
• Remove from frypan; drain on paper towels.
• Keep warm in oven.
• Cook and drain remaining patties.

CHICKEN AND MUSHROOM PATTIES (KOTLETY OR KATLETI)

Steps:

• Saute mushrooms over med/high heat until softened and lightly browned, then mince them in a food processor or put them through the meat grinder. You can also finely chop cooked mushrooms by hand if you're feeling adventurous.
• In a large bowl, combine: 1 lb ground chicken, your cooked & finely chopped mushrooms, grated onion, 2 eggs, 1/2 cup bread crumbs and 1 1/2 tsp salt and 1/2 tsp pepper (or to taste).
• Using an ice cream scoop, place one scoop of the mixture at a time into the flour, then dredge it on both sides and used your hands to create oval patties, tapping off excess flour. If you're making sliders, make them round like mini burgers.
• 4. Heat 2-3 tbsp of oil in a nonstick skillet. Once oil is hot, add the fritters. Cover and cook until golden on both sides. Cook about 4 minutes on the first side and 2-3 minutes on the next. Wipe your skillet with a paper towel between batches and add more oil as needed. Remove to a plate and serve warm.

TURKEY AND WILD MUSHROOM MEATLOAF PATTIES WITH PAN GRAVY

Steps:

• Heat a nonstick skillet over medium high heat. Add oil, 2 turns of the pan. Add chopped mushrooms and shallots and season with salt and pepper.
• Sauté mushrooms 5 or 6 minutes until dark and tender. Remove from heat. Transfer mushrooms to a bowl and return pan to stove top to preheat to cook patties.
• Add turkey to the mushroom mixture. Make a well in the center of the meat.
• Add sage, Worcestershire sauce, bread crumbs and beaten egg and season with salt and pepper.
• Mix turkey meatloaf and make a small 1-inch patty. Place meat in the hot pan and cook 1 minute on each side.
• Taste the mini patty to help you adjust seasonings. Divide meatloaf mixture into 4 equal parts by scoring the meat before you form patties. Form 4 equal oval patties 1 inch thick.
• Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and arrange patties in the skillet. Cook 6 minutes on each side and transfer to a serving plate or individual dinner plates.
• Return pan to heat and add butter. When butter melts, whisk in flour and cook 1 to 2 minutes.
• Whisk in stock and season gravy with poultry seasoning, salt and pepper, to taste. Simmer gravy until it reaches desired thickness, and pour over patties, reserving a little to pass at the table.

BEEF PATTIES WITH BEEFY MUSHROOM GRAVY

Steps:

• Add the egg and bread crumbs to the ground beef and mix well.
• Shape into 4 to 6 patties.
• Brown both sides in ungreased skillet, over medium heat, not cooking them completely here.
• Drain off the fat.
• Spoon over the patties the undiluted Beefy-Mushroom soup.
• Cover the skillet and simmer a few minutes, spooning the gravy over the patties occasionally.
• Note: Sometimes I use only 1 lb of ground beef and make 4 patties. This is the only change I make.

SALMON PATTIES WITH MUSHROOM SAUCE

Steps:

• Salmon Patties:
• Saute green onions and celery in 1 tbsp butter in a skillet over medium-high heat, stirring constantly, until tender. Set aside.
• Remove and discard skin and bones from salmon, if desired. (I usually remove the skin, but crush up the bones to retain the calcium). Combine salmon, reserved green onion mixture, egg, and next 5 ingredients. Shape mixture into 4 patties. (Mixture will be very sticky). Dredge in flour. Cook in 1/4 cup melted butter in a skillet over medium heat 5 minutes on each side or until browned. Serve patties with the warm mushroom sauce.
• Mushroom Sauce:
• Saute mushrooms in butter in a large saucepan over medium-high heat, stirring constantly, until almost tender. Add the minced garlic, and cook 1 minute longer. Remove mushrooms and garlic from the saucepan, reserving drippings in the pan. Reduce the heat to low.
• Add 1 tbsp flour to the drippings, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half, wine, soy sauce, and lemon-pepper seasoning; cook over medium heat, stirring constantly, until thickened and bubbly. Return mushrooms to pany; cook until heated.

MUSHROOM PATTIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine bread crumbs, cottage cheese, Cheddar cheese, nuts, eggs and onion soup mix in a medium size mixing bowl. Mix well.
• Form the mixture into patties and place one at a time in a skillet with oil. Fry until both sides of the patties are browned.
• In a small bowl mix mushroom soup and milk together.
• Place fried patties in a 9x13 inch casserole dish. Pour the milk and mushroom soup mixture over the patties. Bake for 25 to 30 minutes.

TURKEY PATTIES WITH MUSHROOM SAUCE

Steps:

• In a medium bowl, stir together turkey, basil, salt, pepper, and garlic powder. Form into 4 patties.
• In a large nonstick skillet, heat 1 T. oil over medium-high heat, swirling to coat the bottom. Cook the patties for 5 minutes; turn over and cook for 4 minutes, or until no longer pink in the center. Transfer to a plate, and cover to keep warm.
• Still on medium high, heat the remaining 1 1/2 teaspoons oil in the skillet, swirling to coat the bottom. Cook the mushrooms, onion, and cayenne for 4 minutes, or until the onion is soft, stirring frequently. Remove from heat.
• To serve, spread the mustard over the patties, and top with the mushroom mixture.

BAKED FRESH MUSHROOM PATTIES

Steps:

• In bowl add mushrooms, onions, garlic,peppers and crumbs. Mix.
• In another mixing bowl, add egg, milk, oil, basil, salt, paprika. Add black pepper if you do not use hot peppers. Wisk until blended.
• Slowly add the egg mixture to the vegetables and crumbs. Mix with spoon.
• Preheat oven 400*.
• Pack into a 1/3 cup measuring cup, press lightly. Turn over and tap lightly. Unmold on non-stick baking sheet. Based on a reviewer's comments which were helpful, spray Pam or oil a baking sheet. Mine do not stick on a non-stick sheet put perhaps there are other brands that still stick.
• Bake 15 minutes. Use spatula and turn over. Bake another 15 minutes.
• Serve with coleslaw dressing or any sweet spicy dressing. Great with fish.
• Note: Roasted red pepper strips can be added for taste and color instead of chili peppers.

SPINACH MUSHROOM BEEF PATTIES

Steps:

• In a large bowl, all ingredients except for ground beef,
• Crumble beef over mixture, and mix well.
• Shape into 8 patties.
• Grill, uncovered over medium hot heat for 5-7 minutes on each side or until a meat thermometer reaches 160 degrees, and meat juices run clear.

MUSHROOM TURKEY PATTIES

Steps:

• In a bowl, mix the turkey, mushrooms, beef stew seasoning mix, and eggs. Form the mixture into patties.
• Heat the oil in a skillet over medium heat. Place the patties in the skillet, and cook 10 to 12 minutes on each side, to an internal temperature of 165 degrees F (75 degrees C).

PORK AND MUSHROOM PATTIES

Steps:

• Heat the oil in a sauté pan (preferably non-stick), add the onion and ginger, and sauté while stirring, until the onion is soft but not browned.
• Add the chopped mushrooms and sauté while stirring, until the mushrooms are soft.
• Allow the mushroom mixture to cool. (10 minutes is probably sufficient. Transfer the mixture from the sauté pan to a cold bowl and, after a few minutes, put the bowl in the fridge.).
• Combine the cooled mushroom mixture, minced pork, egg, breadcrumbs, hoisin sauce and spice in a bowl and mix until the ingredients are well-combined.
• Divide the mixture into 8 portions and shape into patties.
• Heat the extra oil in the sauté pan, add the patties and sauté, turning after about 3 minutes.
• Sauté the patties until they have browned and are cooked right through. (6-10 minutes).
• Serve the patties ganished with parsley, with a vegetable stir-fry.

LAMB PATTIES WITH MUSHROOM SAUCE

Steps:

• Place the lamb in a mixing bowl.
• Heat two tablespoons of the oil in a small skillet and add the onions and garlic. Cook briefly, stirring, until wilted. Sprinkle with cumin and stir, blending well. Cool briefly.
• Scrape the onion mixture into the lamb. Add the coriander, bread crumbs, egg, salt and pepper. Blend well with fingers and shape the mixture into 20 patties. Set aside.
• For the mushroom sauce, heat the butter in a saucepan and add the mushrooms, shallots, salt and pepper. Cook over medium-high heat until all the moisture from the mushrooms has evaporated.
• Add the wine and simmer briefly over high heat. Add the tomatoes, broth and tarragon. Cook about 5 minutes, stirring occasionally.
• Blend the arrowroot with the water. Stir into the sauce and cook briefly.
• Meanwhile, heat the remaining olive oil in a nonstick skillet large enough to hold the patties in one layer. Add the patties and turn them so they brown evenly, about 5 minutes. Drain the fat.
• Add the patties to the sauce, cover and simmer about 10 minutes.

ONION BURGER PATTIES WITH MUSHROOM GRAVY

Steps:

• 1. In small bowl mix together the dehydrated onion flakes, beef bouillon granules, onion powder, paprika, celery seed and pepper. Set your dry onion soup mix aside.
• 2. In a large bowl crumble the ground beef then add the egg, panko bread crumbs and 2 Tablespoons of the dry onion soup mix. Combine and form into 4 patties. Sprinkle both sides of each patty with Montreal Steak Seasoning. I like to keep mine rather thick but if you prefer thin, then by all means make them thin.
• 3. Heat a skillet, large enough to comfortably hold the patties without crowding them, over medium heat. Lay the patties in and brown on one side then flip and brown on the other side. Cook for about 5 minutes then remove to a platter and keep warm. Internal temperature should be right around 155 .. they will continue to cook once removed and finish off later in the sauce.
• 4. Add the mushrooms to the skillet drippings and cook over medium until just about caramelized. Add the onions and cook just until tender. Remove to a bowl and keep warm.
• 5. Sprinkle the flour over the pan drippings and whisk in. NOTE: If the mushrooms absorbed all or most of the drippings add some butter. Your ratio should be about 4 Tbsp fat to 3 Tbsp flour - give or take what you prefer for thickness. Cook over low heat - whisking constantly - for about 5 minutes being careful not to let it burn. Add about 3/4 of the water and whisk until the mixture begins to thicken. Slowly add small amounts of more water to get the mixture to the right thickness for your personal taste. Be careful not to add too much or it will be really runny. Stir in the remaining soup mix then add in the mushrooms and onions.
• 6. Remove from heat and whisk in the sour cream. Lay the burger patties into the sauce and spoon some sauce over top of them. Cover and let it sit for about 3 minutes to warm the meat through. Serve sauce with patties and mashed potatoes and a vegie.
• 7. ***** NOTE ***** If you prefer you can mix the burger patties according to instructions then toss them on the grill for a great additional flavor. While they are grilling you can get the mushroom sauce ready as described.

CHICKEN & MUSHROOM PATTIES (KOTLETY)

Steps:

• 1. For the mushrooms, White Button or Cremini (which is a brown button mushroom) work well. For those in Thailand, think White Shimeji or Buna Shimeji (brown) mushrooms or Shiitake mushrooms. White Log mushrooms may work as well. The types that probably would not work well in this recipe is Ear Wood, Enoki, or King Oyster mushrooms. For this recipe I used mostly Buna Shimeji and Shiitake mushrooms.
• 2. Slice/chop the mushrooms and cook in a non stick pan with 2 tablespoons of heated olive oil. Cook until lightly browned and softened and most of the water is cooked off. Drain.
• 3. Add the cooked mushrooms into a food processor and mince, or if grinding the chicken yourself, just run them through the grinder. If you really have time, mince yourself by hand if desired. (I course ground chicken thighs then simply ran the mushrooms through the grinder right after the chicken was run through.)
• 4. In a large bowl, add the chicken, the mushrooms, onion, eggs, panko, salt and pepper, mix to combine. I just used a large spoon, it mixes very easily.
• 5. Use an ice cream scoop to make perfect size small patties, hand shape into 2-3 inches across for fritters, or just make larger patties for say a sandwich roll.
• 6. In a large non stick pan, heat a splash of olive oil, add the patties, cover and cook about 3-4 minutes per side. When golden brown on each side, remove to paper towels to drain.
• 7. Serve with a dipping sauce of your choice, or if you make lager patties, enjoy on a sandwich roll with lettuce and mayo.

MUSHROOM SAUCED SALMON PATTIES

Steps:

• 1. Drain salmon, SAVE LIQUID. Flake salmon. Discard bones, and skin and set aside. In a large bowl stir together eggs, crackers, dill, onion, red bell pepper,black pepper, and 1 teaspoon garlic powder. Add salmon.
• 2. Mix well. Shape into 8 1/2 inch thick patties.
• 3. In a large nonstick skillet, cook patties in 1 tablespoon butter, about 4 minutes or until brown, turning once. Add more butter if needed.
• 4. In a medium sauce pan combine soup and mushrooms. Stir in 1/3 of reserved salmon liquid more if you like, the remaining 2 tablespoons of butter and garlic powder. Cook and stir over medium heat until hot. If necessary stir in a little milk to make desired consistency.
• 5. Serve patties and sauce over rice. Garnish with parsley if desired. You may also use yellow or white cornmeal instead of saltines if desired.I use whole wheat flour to add a little fiber to this dish.

MINI BEEF AND MUSHROOM PATTIES

Steps:

• Arrange racks in upper and lower thirds of oven; preheat to 450°F. Pulse onion in a food processor until very finely chopped. Transfer to paper towels and squeeze dry, then transfer to a large bowl.
• Pulse mushrooms in food processor until very finely chopped. Transfer to paper towels and squeeze dry, then transfer to bowl with onions. (Alternatively, you can finely chop vegetables by hand.)
• Add beef, soy sauce, salt, and pepper to bowl with onions and mushrooms. Mix well with your hands, then divide into 3-Tbsp.-sized portions and form into patties about 2 1/2" in diameter and 1/2" thick. You should have about 26 patties. Divide between baking sheets.
• Bake patties 3 minutes, then flip and bake until cooked to desired doneness, 3-4 minutes more for medium/medium-well.
• Do Ahead
• Patties can be cooked 3 days ahead; wrap in plastic and chill, or freeze up to 6 months.