Dana Slatkin

Italian Lentil-Mushroom Veggie Burgers

Inspired by Richard Blais’ Veggie Burger from Food + Wine Magazine

I love the simple pleasures of foraging at a farmers market. I venture out happily to the supermarket each week. And occasionally I don’t even mind being a suburban warrior, armed with my reusable bags and large sunglasses, on a foray to Whole Foods.

But lately I’ve been changing up my grocery shopping routine. Sometimes I don’t even leave my house. In fact, this morning, I ordered four bags of groceries in my pajamas.
It all started a few weeks ago, when I came home to a bag of goodies from Amazon Fresh at my doorstep. It was a gift with strings, of course, to entice me to place my first order. I felt skeptical and protective. I was not going to let an Internet leviathan hijack my beloved shopping cart.

But a subsequent trip to the supermarket in treacherous rush hour traffic convinced me to give online grocery shopping a try. I logged on and browsed some of the 500,000 items that were offered. Fresh kale? Check. Crusty bread? Yup. There were even several brands of dried porcini mushrooms.

Which is how I got a bit carried away. I was so giddy at the thought of all that time I had just banked, I got a bit click-happy. Instead of purchasing three packages of dried mushrooms, I bought three pounds….enough to dine on mushrooms every day for the next year.

So I’ve been on a mushroom bender, putting them in just about any dish that will have them. Nutritionally, they are quite formidable, an anti-cancer powerfood containing vitamins D and B, riboflavin, niacin, thiamine and the mineral selenium. But they earn my adoration by lending an earthy flavor and savory depth to meatless dishes, such as these veggie burgers.

I use a spice grinder to pulverize the dried mushrooms to a fine dust. Then I sprinkle them into the lentil and quinoa mixture along with parmesan cheese and tomato sauce. To make quick work of the recipe, keep cooked lentils and quinoa in the freezer. The raisins add a subtle sweetness and serve to facilitate a nice char when the burgers are seared.

The result is a moist and satisfying burger analog that is good enough to serve even a fervent carnivore…and another fine reason to stay in your pajamas if you so choose.

Are you a mushroom lover, too? Here are some quick-fix recipes that are just right for cooler weather…

Wild Mushroom Leek Soup

Chanterelles and Grits

Sautéed Spinach with Porcini Powder

Mushroom Quinoa Risotto

Shiitake Mushroom Fries

Savory Mushroom Pate

There is still plenty of time to enter my Fall Cooking Contest. Check back for the delicious winning recipe soon!

Disclaimer: This post may contain affiliate links, earnestly intended to help dear readers make informed consumer choices while supporting invaluable, unsponsored, free-of-charge and delicious content.

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