Friday, August 8, 2014

Portobello Sausage (from "Enduring on the Lake")

Portobello Sausage

" To make the sausage you take twelve ounces of Portobello mushrooms and cut them into chunks.  Take those chunks, ½ cup chopped onion, 2 chopped cloves of garlic, and a tablespoon of olive oil and toss the mess together until everything is coated in oil.  Throw it into a baking dish and roast everything for about 8 to 10 minutes.  Then you take the roasted mushroom mess, including the juices, into a food processor and add one can of drained and rinsed black beans, ¼ cup of chopped fresh parsley, one teaspoon of kosher salt, ½ teaspoon ground black pepper, and one tablespoon of lemon juice.  Process all of that until you have a chunky gunk. 

Dump the chunky gunk into a bowl and add ½ cup of bread crumbs and two tablespoons of grated parmesan cheese.  With wet hands, shape a half cup of the mixture into patties about ½-inch thick.  Freeze the patties you don’t use immediately.  For the patties you do want, fry them over medium heat until crisp and heated through, about five minutes per side.  Best way I’ve found to eat them is with salsa and sour cream."

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