Belly Acres Mushroom State of Mind

Recipe courtesy of Chef Rob Ray, Belly Acres Restaurant

 

Mushroom State of Mind, topped with pickled squash, roasted red peppers, bibb lettuce and ginger-lime aioli.

Recipe courtesy of Chef Rob Ray, Belly Acres Restaurant

Ingredients

Mushroom+Beef Patty:
4lbs. Chopped Button Mushrooms
10lbs. Beef

Directions

1. Cook mushrooms with a 1 tablespoon of Olive oil till tender.
2. Strain mushrooms and cool
3. Mix well with beef and form into patties
4. Season with salt and pepper before cooking

Ingredients

Ginger Lime Mayo
3c. Dukes Mayo
3T. Soy Sauce
4T Ginger (minced)
3T. Honey
1/2c. Lime Juice
1/2t. Red Pepper Flakes

Directions

1. Mix all ingredients, Refrigerate for 12 hours before serving.

Ingredients

Pickled Summer Squash
2qt. Sliced Summer Squash
4c. Water
2c. White Vinegar
6t. Sea Salt
1t. Celery Seed
1t. Mustard Seed
1/2t. Red Pepper Flakes
1/2t. Whole Black Pepper

Directions

1. Pack quart jars with sliced squash.
2. Mix water, vinegar and salt together
3. Distribute spices into the jars
4. Fill with the mixed brine.
5. Refrigerate for 1-2 days before serving.

 

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