- 1 1/2 pounds (685 g) cremini mushrooms
- 1/2 cup (30 g) fresh parsley
- 2 tablespoons (30 ml) olive oil, divided
- 2 large-size yellow onions, finely chopped
- 3 large-size garlic cloves, minced
- 1 1/2 to 2 cups (165 to 220 g) bread crumbs or cracker meal
- 3 tablespoons (45 g) tahini
- 2 tablespoons (30 g) hoisin sauce
- 3/4 cup (85 g) toasted pecans or walnuts, chopped
- 3 tablespoons (45 ml) tamari soy sauce
- 1 teaspoon (2 g) dried oregano
- 1/2 teaspoon dried sage
- salt and ground pepper, to taste
- In a food processor, mince mushrooms and parsley. Remove and set aside.
- In a sauté pan over medium heat, warm 1 tablespoon (15 ml) olive oil and cook onions and garlic for 5 to 6 minutes. Transfer onion mixture to a large-size bowl, and combine with minced mushrooms and parsley, bread crumbs, tahini, hoisin sauce, chopped nuts, tamari, oregano, sage, salt, and pepper.
- Place mixture in refrigerator for at least half an hour. Mixture will be soft, but you should be able to form patties. Add additional bread crumbs or tahini, if needed.
- Create patties using your hands. In a sauté pan, warm remaining 1 tablespoon (15 ml) oil, and fry patties over medium heat for 3 to 5 minutes on each side, until lightly browned and crispy. Be careful to keep patties intact.