Name: Shiitake Mushroom Burger with Black-Eyed Pea and Roasted Pepper Salad and Crispy Potato Cakes
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Ingredients: 1 cup dried black-eyed peas (washed and picked over); 1 large Idaho potato; 3 tbsp extra-virgin olive oil; 2 shallots (minced); 2 lbs fresh shiitake mushrooms (stemmed and sliced thin); Salt to taste; Pepper to taste; 2 tbsp chopped fresh parsley; 2 tsp chopped fresh thyme

Shiitake Mushroom Burger with Black-Eyed Pea and Roasted Pepper Salad and Crispy Potato Cakes

Prep Time 5

Cook Time 1

Total Time 1 5

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Servings

Ingredients

1 cup dried black-eyed peas washed and picked over
1 large Idaho potato
3 tbsp extra-virgin olive oil
2 shallots minced
2 lbs fresh shiitake mushrooms stemmed and sliced thin
Salt to taste
Pepper to taste
2 tbsp chopped fresh parsley
2 tsp chopped fresh thyme

Instructions

Preparation

1 Soak the black-eyed peas overnight in 1 quart cold water. 2 Rinse and drain the soaked peas. Place in 2-quart saucepan and cover with 1 quart lightly salted water. Bring to a boil over high heat, and allow the peas to simmer until very tender, about 35 minutes. Drain the peas. Transfer to a dinner plate and place uncovered in the refrigerator to cool. 3 In a 2-quart saucepan, cover the potato with 1 quart cold water. Bring to a boil over high heat, adjust the heat and allow the potato to simmer until cooked through, about 35 to 40 minutes. Transfer to a dinner plate and place uncovered in the refrigerator to cool, about 1 hour. 4 Heat 2 tablespoons olive oil in a large nonstick saute pan over medium heat. When hot, add the shallots and saute for 1 minute. Add the shiitakes mushrooms, the season with salt and pepper. Adjust the heat to medium-high and saute until very tender, about 7 to 8 minutes. Transfer to a dinner plate a5 Peel and grate the thoroughly cooled potato. Combine 8 ounces grated potato (the whole peeled potato may yield slightly more; use only the specified 8 ounces) with the cooked black-eyed peas, sauteed shiitake mushrooms, parsley and thyme in a 5 quart stainless steel bowl. Season with salt and pepper6 Mix well using your hands (be certain to thoroughly combine the ingredients, squashing some of the peas while mixing). 7 Gently form the mushroom mixture into 6 ounce, 1 1/4 inch thick burgers. Cover the burgers with plastic wrap and refrigerate until needed. 8 Preheat the oven to 350° F. 9 Heat the large nonstick saute pan that has been lightly brushed with the remaining 1 tablespoon olive oil over medium-high heat. Sear 4 of the burgers in the hot pan until crispy and golden brown, about 2 minutes on each side. Transfer the burgers to a baking sheet. Repeat the procedure with the rem10 Portion Black-Eyed Pea and Roasted Pepper Salad onto 8 dinner plates. Place Crispy Potato Cakes in the centers of the salads, then set the burgers on the potato cakes. Serve immediately.
Source: Idaho PIdahootato Commission