Shitake Nut Burgers



Shitake Nut Burgers Stuffed with Chipotle Pine Cheese & Sun Dried Olives

This recipe is fantastic ‐ choose your favorite mushrooms & add the remaining ingredients. Amazing with Portobello and button mushrooms

3 cups mushrooms, diced

1/3 cup Bragg's Liquid Aminos

1/2 cup olive oil

1 tbs garlic, minced

1/4 tsp white pepper

1/2 cup celery, minced

1 cup red bell pepper seeded and chopped

1 cup roma tomatoes, skinned and minced

1/3 cup green onions, minced

1/2 cup cilantro, minced

1 tsp basil, minced

1/2 cup parsley, minced

1 tsp rosemary, de‐stemmed and minced

1 whole serrano pepper, de‐stemmed, seeded and minced

2 cups raw walnuts, soaked for 8 hours and drained

2 cups raw almonds, soaked for 8 hours and drained

1 cup olives, sun‐dried, minced

3 tbs Sun Dried Tomato Powder

Procedure

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1. Clean and dice mushrooms

2. Create marinade in small mixing bowl ‐ add olive oil, minced garlic, white pepper, and Bragg's Liquid Aminos.

3. Blend ingredients together and pour over mushrooms in sealed bowl and refrigerate overnight.

4. Peel tomatoes and dice. Place in food processor along with walnuts, almonds, and the liquid from the marinated mushrooms. Blend together ‐ don't overprocess. You don't want it creamy, but more of a coarse texture.

5. Place mixture in mixing bowl with remaining ingredients.

6. Using 1/4 cup of mixture, place on a teflon sheet. Press flat ‐ then spread 1 tbsp. Chipotle Pine Nut Cheese (see recipe) on top of patty. Sprinkle about 1 tbsp olives over the cheese.

7. Take another 1/4 cup of mixture over the top of the cheese and olive covered patty and flatten it to cover. Press edges together to seal in the cheese and olives.

8. Four of these burgers will fit on a large dehydrator tray covered with a teflon sheet.

9. Dehydrate for approximately 2 hours at 105 degrees. Flip burgers and continue to dehydrate for another 6 hours.

10. Use a large spatula to remove burgers from trays so as not to break the burgers.

11. Store in airtight container for up to 1 week in refrigerator.

Servings: 8

Yield: 8 burgers

Cooking Times

Preparation Time: 30 minutes Inactive Time: 16 hours

Total Time: 16 hours and 30 minutes