Mushroom and celeriac burgers
Mushroom and celeriac burgers

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, mushroom and celeriac burgers. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

This impressive-looking wild mushroom and celeriac torte is seasoned with garlic and thyme. Perfect for entertaining veggie guests at the weekend. For the celeriac remoulade, place the egg yolks, mustards and vinegar into the bowl of a food processor and blend until well combined. Mash the roasted celeriac with a potato masher, then put in a bowl with the mushrooms.

Mushroom and celeriac burgers is one of the most well liked of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Mushroom and celeriac burgers is something which I have loved my entire life.

To get started with this particular recipe, we have to 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. Make ready 1 celeriac
  2. Take 200 g mixed mushrooms
  3. Get 15 g dried mushrooms
  4. Take 1 red onion
  5. Prepare 2 cloves garlic
  6. Prepare 1 tbsp fresh thyme leaves
  7. Take Zest of 1 lemon
  8. Take 2 handfuls breadcrumbs
  9. Get 1 handful Parmesan
  10. Prepare 1/2 tsp grated nutmeg
  11. Make ready 1 handful Parmesan

This impressive-looking wild mushroom and celeriac torte is seasoned with garlic and thyme. Do you know what I could rant on and on about? Green lentil, potato and mushroom burgers. by Jacqueline Meldrum. Carrot, cumin and kidney bean burger. by Jack Monroe.

Steps 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.

Green lentil, potato and mushroom burgers. by Jacqueline Meldrum. Carrot, cumin and kidney bean burger. by Jack Monroe. Quorn, chickpea and mushroom burgers. by Nancy Anne Harbord. Barbecued celeriac burger. by The Kitchen with Great British Chefs. To Make the Celeriac Purée: Bring vegetable broth, milk, and salt to a boil in a large saucepan.

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