Mushroom burger

Mushroom Burger

YIELD:

2 gallons button mushrooms, quartered
sprig of rosemary
canola oil, as needed

8 Yukon Gold potatoes

8 eggs
2 Tbsps. sherry vinegar
2 tsps. fresh thyme
1 Tbsp. rosemary
3 Tbsps. fresh parsley
salt and pepper, to taste
panko bread crumbs, as needed
Harissa aioli, as needed to spread
arugula, as needed for topping
Swiss cheese slices, as needed for topping

Register to view the full article

Please register to access this content.

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish