Posts Tagged ‘pork recipes’

Shiitake Pork Burger with Banh Mi Slaw on Brioche Bun

Infuse umami in your grill game and make Billy Parisi’s Shiitake Pork Burger, complete with shiitake mushrooms and banh mi slaw served on a brioche bun.

Yield: 6 burgers


For the Glaze:
1 cup of balsamic vinegar
2/3 cup of soy sauce
1 tablespoon of sugar

For the Coleslaw:
2 cups of shredded green cabbage
1 cup of shredded red cabbage
1 cup of matchstick carrots
½ sliced red bell pepper
½ sliced cucumber
1 sliced jalapeño, seeds removed
2 to 3 sliced radishes
1 cup of fresh cilantro leaves
2 tablespoons of sesame seeds
¼ cup of rice wine vinegar
1 tablespoon of honey
¼ cup of sesame oil
Kosher salt and fresh cracked pepper to taste

For the Burger:
2 cups of packed shiitake mushrooms
2 pounds of ground pork
½ small diced sweet onion
1 teaspoon of finely grated ginger
3 cloves of finely grated garlic
Kosher salt and fresh cracked pepper to taste
6 toasted brioche buns


1. Preheat the grill to high heat.
2. Glaze: Add the ingredients into a medium size pot and cook over medium-low heat until it becomes thick, about 10 minutes. Remove and let stand.
3. Slaw: Combine all ingredients in a large bowl and mix until completely combined. Keep cool before serving.
4. Burgers: Add the shiitake mushrooms to a food processor and process on high speed until they are finely chopped. 5.Combine the mushrooms into a large size bowl along with the pork, onion, ginger, garlic, salt and pepper and mix together. Form 6 patties.
6. Place the pork burgers on the grill on high heat and cook them for 5 to 6 minutes on each side, or until dark grill marks are formed and they are cooked throughout.
7. To plate: Place the grilled burger on top of the toasted bottom brioche bun. Glaze the burger with the soy-balsamic glaze and top off with a heaping scoop of banh mi slaw followed up with the toasted brioche bun top.

Sausage Stuffed Mushrooms

Make easy, bite-sized appetizers for your next soiree with these delicious sausage-stuffed mushrooms – baked to perfection and ideal for holiday entertaining.


16 medium sized cremini (brown) mushrooms, slightly firm
2 small portabella mushrooms
1 italian sausage, mild or spicy, casing removed and crumbled into small pieces
1 large shallot
1 large garlic clove
3 tablespoons olive oil
1 cup panko
1 tablespoon rosemary, minced
kosher salt, to taste
1/2 cup grated fontina cheese
extra rosemary and cheese for garnish


Preheat the oven to 400.

Using a paper towel or mushroom brush clean the mushrooms.Remove the stems from the mushrooms, and lightly scoop a small amount from each cremini mushroom. Set the cremini mushrooms onto a baking sheet. Cut the portabella mushroom into pieces then place in the food processor. Chop until it resembles ground meat.

Heat the olive oil in a large frying pan over medium heat. Add the onion and garlic, stir and cook for 2 minutes. Stir in the chopped mushrooms, and cook for 2 minutes. Then crumble in the sausage, stir and cook for 2 minutes over low heat. need to cook the meat all the way through as it will continue to cook in the oven. Using a tablespoon remove any oil that has collected in the pan. Place the mixture into a large mixing bowl. Add the panko, rosemary, salt to taste, and the fontina cheese. Stir to mix well.

Lightly stuff each mushroom with the mixture, then drizzle with a little olive oil. Slide into the oven and bake for 20 – 25 minutes. The mushrooms are done when lightly golden and slightly soft. Remove from the oven, and place the mushrooms on a serving platter. Sprinkle with some grated cheese and minced rosemary as a garnish. Serve.