Mushroom and celeriac burgers
Mushroom and celeriac burgers

Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, mushroom and celeriac burgers. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Mushroom and celeriac burgers is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Mushroom and celeriac burgers is something that I’ve loved my whole life. They are nice and they look wonderful.

This impressive-looking wild mushroom and celeriac torte is seasoned with garlic and thyme. Perfect for entertaining veggie guests at the weekend. Divide the mushroom mixture evenly amongst the burgers and top each one with a slice of Swiss cheese. For the celeriac remoulade, place the egg yolks, mustards and vinegar into the bowl of a food processor and blend until well combined.

To begin with this recipe, we have to first prepare a few ingredients. You can cook mushroom and celeriac burgers using 11 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Mushroom and celeriac burgers:
  1. Prepare 1 celeriac
  2. Get 200 g mixed mushrooms
  3. Get 15 g dried mushrooms
  4. Make ready 1 red onion
  5. Take 2 cloves garlic
  6. Take 1 tbsp fresh thyme leaves
  7. Make ready Zest of 1 lemon
  8. Get 2 handfuls breadcrumbs
  9. Make ready 1 handful Parmesan
  10. Prepare 1/2 tsp grated nutmeg
  11. Take 1 handful Parmesan

Keyword: mushroom walnut burger, vegan black bean burger. Blend very briefly so that the mushrooms and walnuts are cut up into smaller pieces, but still retain a little texture. Drizzle pan juices from the venison around the plate. I was super stoked to discover that Food for Life makes sprouted.

Instructions to make Mushroom and celeriac burgers:
  1. Preheat the over to 180 degrees. Peel and chop the celeriac into large cubes. Coat with olive oil, season and roast for 30 mins until soft.
  2. Meanwhile soak the dried mushrooms in hot water
  3. Finely chop the onion and garlic and fry in olive oil over a medium to low heat until soft - don’t burn. Stir through the thyme and transfer to a large mixing bowl. Add the breadcrumbs, lemon zest, seasoning to the same bowl.
  4. Drain the dried mushrooms. Return the pan to the heat and fry the mushrooms over a medium / high heat until cooked. Note- they should start to release liquid.
  5. Once cooked, transfer the mushrooms to a board and chop roughly. Then add them to the mixing bowl with the nutmeg.
  6. Remove the celeriac from the oven and mash roughly with a potato masher. Then transfer to the mixing bowl. Leave the oven on.
  7. Finally, add a handful of Parmesan cheese and one egg. Mix everything together and form into 4 patties. Then heat a tbsp olive oil in a pan over a medium heat and fry the patties for two minutes on the each side, until brown.
  8. Remove from the pan, transfer to a baking tray and cook in the over for 20 minutes. Then serve.

Drizzle pan juices from the venison around the plate. I was super stoked to discover that Food for Life makes sprouted. Drizzle half of the mushroom broth over the mixture and stir to evenly combine. Mushroom Quinoa Burgers with Roasted Garlic and Thyme Mayonnaise. Looking for a fantastic quinoa pattie that will satisfy carnivores too?

So that is going to wrap this up with this special food mushroom and celeriac burgers recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!