Mushroom, Almond and Wheat Berry Slider, Green Curry Coconut Sauce


Yield: 10 patties


¾ cup wheat berries
1 pound sweet potatoes, pale flesh
10  tbsp extra virgin olive oil, divided for sauteing
1 sprig fresh rosemary
1 sprig fresh thyme
1 tsp black pepper, freshly ground
¾ cup almonds
1 pound cremini mushroom caps, finely chopped
¾ tsp kosher salt
3 shallots finely chopped
1 tbsp dry white wine, dry vermouth or water
½ cup Parmesan cheese, finely grated
1 cup lentil crumbs
10 2-3 ounce brioche or simple hamburger buns
1 cup McCormick’s Green Curry Sauce

Green Curry Sauce

1 tablespoon McCormick’s Green Curry Paste
1 can (14 oz) McCormick’s Coconut Milk
1 cup vegetable stock
2 tablespoons brown sugar


Bring 2¼ cups of water to a boil in a medium saucepan. Add the wheat berries, return to a boil, cover, and reduce the heat to medium-low, cooking until the wheat berries are tender, about 30 minutes. Turn off the heat, fluff the wheat berries with a fork, cover, and set aside.

While the wheat berries cooks, boil the sweet potatoes. Bring a large saucepan of water to a boil, add the potatoes, return the water to a boil, and cook until a paring knife easily slips into the center of the largest potato, about 20 minutes. Drain and set aside. Once the potatoes are cool, peel them and place them in a large bowl.

Remove the leaves from the rosemary and thyme branches and place them in a large skillet along with olive oil and black pepper. Warm the olive oil-herb mixture over medium-high, stirring occasionally. Once the herbs start cracking, after about 1½ minutes, add the almonds and cook for 2 minutes or until a nice golden color, add the mushrooms and salt. Cook the mushrooms until they release their liquid and the pan is dry again, 6 to 7 minutes, stirring often. Transfer the mushrooms to the bowl with the potatoes and set aside.

Heat 1 tablespoon of olive oil over medium-high heat in the skillet. Add the shallots and cook until they are soft and just starting to brown, about 2 minutes. Add the wine and stir to work in any browned bits from the bottom of the pan. Turn off the heat and scrape the shallots into the bowl with the mushrooms and potatoes. Add the Parmesan along with the wheat berries. Use a potato masher or fork to mash the ingredients together.

Form the mixture into 10 patties. Place the panko or lentil crumbs in a shallow dish and press the top and bottom of each patty into the panko/lentil crumbs to evenly coat. Heat 3 tablespoons of olive oil in a clean large skillet over medium-high heat. Add 5 patties and cook on each side until nicely browned and crusty, 8 to10 minutes total. Remove the patties from the skillet and place them on a plate.

To Make the Green Curry Sauce: Place the green curry paste and coconut milk in a 2 quart sauce pan and bring to slow simmer. Add the vegetable stock and continue simmering until the sauce is reduced by one cup.  Add the brown sugar and continue to cook slowly about 3-4 minutes.  Cover until ready to serve.

Assembling Mushroom Wheat berry Sliders with Almonds, Green Curry Sauce

Toast the hamburger buns. Spread 1 teaspoon of the green curry sauce on the bottom and top of the bun. Brown sliders in batches on a pancake griddle or large thick bottom pan.  Tuck sliders into each bun and Enjoy!


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