Mushroom and celeriac burgers
Mushroom and celeriac burgers

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, mushroom and celeriac burgers. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Mash the roasted celeriac with a potato masher, then put in a bowl with the mushrooms. Add the breadcrumbs, egg white powder (if using), eggs and truffle oil, then mix together until combined. This impressive-looking wild mushroom and celeriac torte is seasoned with garlic and thyme. Perfect for entertaining veggie guests at the weekend.

Mushroom and celeriac burgers is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Mushroom and celeriac burgers is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook mushroom and celeriac burgers using 11 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Mushroom and celeriac burgers:
  1. Take 1 celeriac
  2. Prepare 200 g mixed mushrooms
  3. Make ready 15 g dried mushrooms
  4. Prepare 1 red onion
  5. Take 2 cloves garlic
  6. Get 1 tbsp fresh thyme leaves
  7. Take Zest of 1 lemon
  8. Prepare 2 handfuls breadcrumbs
  9. Take 1 handful Parmesan
  10. Make ready 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 with this special food mushroom and celeriac burgers recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!