Portobello Patties - Raw

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When I first happened upon a recipe for Portobello sausage that sounded really yummy my first reaction was, "Wow, I don't have half of those ingredients in my kitchen!"  The results of some major tweaking on my part resulted in a chewy and flavor-filled creation that was pretty darn good, according to a half dozen people that I was able to foist this on. 

Notice, before you begin, that you're going to have to have one cup of almonds that have been soaked in water for 8 to 12 hours.  Therefore, before you go to bed on a day when you'll have a bit of free time the next morning, put the cup of almonds into a container, add water, set onto the counter top, and go to bed.  The almonds will be just fine for the night.  Or, you could put the almonds into some water the first thing in the morning and whip up this recipe later in the afternoon.  Life is full of wonderful choices!

Ingredients:
  3 T olive oil
  2 T soy sauce or tamari
  1 T mango chutney
  1 T apple cider vinegar
  4 cups Portobello mushrooms, chopped (I used 3 cups Portobello and 1 cup button)
  2 cups eggplant, unpeeled and chopped
  1 cup almonds, soaked 8 to 12 hours
  1 cup oat flour - quick oatmeal made into flour using blender
  1 T coriander
  4 scallions, chopped
  2 to 4 cloves roasted garlic
  1 cup flat leaf parsley, chopped
  S&P to taste

Distructions:
  In a large bowl whisk together the olive oil, soy sauce, mango chutney, and apple cider vinegar.  Toss in the mushrooms and eggplant and allow to marinate for about 20 minutes.

Meanwhile, process the soaked and drained almonds, along with the coriander, in a food processor until the almonds are small pieces but not too small.  (Don't you just love such specific instructions?) Put into a large bowl. 

Next process the mushrooms with the scallions, garlic, and parsley until chunky.  Add this mixture to the almonds and work in the oat flour with your hands if no one is watching.  Salt and pepper to taste, about one teaspoon and a half-teaspoon respectively, and shape the mixture into patties.  Place on a dehydrator screen and dehydrate at 105 degrees for about 8 to 12 hours.  I made about 12 patties.

OK, this recipe does have mango chutney in it, which is probably not a common product in most kitchens.  But I got a jar of this delicious chutney for Christmas and I used it instead of a plum paste that the original recipe called for.  I would also try apricot jam without too much hesitation.

Yes, this is a time consuming recipe but for most of the time things are simply soaking or dehydrating and you can go about your life casting votes for your favorite contestant on American Idol or wondering if you're ever going to win Power Ball and be able to really speak your mind.

To serve these I actually placed two patties on top of some leftover pasta, which I had lovingly warmed, and covered the whole creation with heated, leftover pasta sauce.  I served this to my husband for dinner and the next morning he was able to get out of bed under his own power.  He didn't ask about the patties.  His motto is, "Please don't tell me what's in it!"

These patties also seem to keep in the fridge for about a week with no noticeable impact on their texture or flavor.   Yummy enough for me to want to make them again!

Loveya
The Mom