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Source: America's Favorite Food Associations

Herbed Mushroom Patties
Serve these Herbed Mushroom Patties with a garden salad for a light summer meal.
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Serves: 10
Prep Time: 15 minutes
Cook Time: 20 minutes
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1/3 cup onion, finely chopped
1/8 teaspoon ground black pepper
4 slices bread
1/4 cup milk
1 large egg, lightly beaten
4 teaspoons dill, chopped
4 teaspoons parsley, chopped
2 teaspoons bread crumbs, dry (if needed)
5 tablespoons butter
1 pound fresh mushrooms




Rinse, pat dry and finely chop fresh mushrooms (makes about 5 1/2 cups). In a large skillet melt 3 T. butter. Add mushrooms, onion, salt and pepper. Cover and cook over moderate heat for 5 minutes. Remove cover, cook over high heat until most of the liquid is evaporated, about 2 minutees; set aside. Trim crusts from bread; cut bread into small pieces (makes about 2 cups). Moisten bread with milk. Put bread and mushroom mixture into the jar of an electric blender. Cover and blend until mixture is pasty. In a large bowl, combine mushroom mixture with egg, dill and parsley; mix well. If mixture is too soft to form into patties, add dry breadcrumbs. In a large skillet, heat remaining 2 t. butter. Drop mushroom mixture by the quarter cupful onto skillet; flatten slightly. Saute over moderately high heat until golden brown, turning once.




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