Name: Wine Cap Mushroom Burgers with Garlic Aioli
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Makes 4 burgers
Cuisine: Gourmet mushroom
Ingredients: 1 lb Wine Cap mushrooms, finely chopped (pulse in food processor OK); 2 Tbsp olive oil; 1 small onion, finely diced; 3 cloves garlic, minced; 1 Tbsp Worcestershire sauce (vegan if needed); 2 tsp soy sauce; 1 tsp smoked paprika; 3/4 cup panko breadcrumbs; 1 large egg; 1/2 tsp kosher salt; 2 Tbsp neutral oil for searing; 4 brioche or potato buns; 4 slices sharp cheddar (optional); Butter lettuce, tomato, pickles; — GARLIC AIOLI —; 1/2 cup mayonnaise; 1 clove garlic, finely grated; 1 tsp Dijon mustard; 1 tsp lemon juice

⌖ Today's pit board Golden Oyster 4 lb fresh $7.58 donated Reishi 3 lb fresh Shiitake 2 lb fresh $0.24 donated Nameko 2 lb fresh $1.65 donated Pink Oyster 1 lb fresh $3.78 donated Turkey Tail 1 lb fresh Lion's Mane between harvests $18.78 donated Lion's Mane between harvests $18.78 donated Blue Oyster between harvests $14.13 donated Chestnut between harvests $6.96 donated Elm Oyster between harvests $5.70 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Snow Oyster between harvests $2.11 donated Italian Oyster between harvests $1.10 donated Pioppino between harvests $0.30 donated Gurnee, IL · Naturally Grown ⌖ Today's pit board Golden Oyster 4 lb fresh $7.58 donated Reishi 3 lb fresh Shiitake 2 lb fresh $0.24 donated Nameko 2 lb fresh $1.65 donated Pink Oyster 1 lb fresh $3.78 donated Turkey Tail 1 lb fresh Lion's Mane between harvests $18.78 donated Lion's Mane between harvests $18.78 donated Blue Oyster between harvests $14.13 donated Chestnut between harvests $6.96 donated Elm Oyster between harvests $5.70 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Snow Oyster between harvests $2.11 donated Italian Oyster between harvests $1.10 donated Pioppino between harvests $0.30 donated Gurnee, IL · Naturally Grown

Wine Cap Mushroom Burgers with Garlic Aioli

Vegan swaps inside

Wine Caps are thick and meaty enough to do a proper burger — chopped and pan-pressed into a patty with breadcrumbs and Worcestershire, seared crusty. Smashed-style on a toasted bun with garlic aioli.

15min Prep

15min Cook

30min Total

Makes 4 burgers Yield

Easy Difficulty

Ingredients

Make it vegan

Build the garlic aioli on vegan mayo. Most grocery-store hamburger buns are vegan but check for milk or butter — or look for a vegan brioche bun (Vermont Bread Co. and others make one).

MotorSpores test kitchen

Steps

Heat 1 Tbsp olive oil in a wide skillet over medium-high. Sauté chopped Wine Caps 7 minutes until moisture cooks off and they brown. Push to one side; add remaining 1 Tbsp oil + onion; sauté 3 min. Add garlic 30 sec. Mix everything together.

Stir in Worcestershire, soy sauce, smoked paprika. Cook 1 minute. Off heat, cool 5 minutes.

Mix in panko, egg, and salt. The mixture should hold together when squeezed.

Form 4 burger patties about 4 inches wide.

Heat neutral oil in a clean skillet over medium-high until shimmering. Sear patties 3 minutes per side undisturbed until deeply crusted. Top with cheese in the last minute to melt.

Whisk all aioli ingredients in a small bowl.

Toast the buns. Spread aioli on both halves. Build: bottom bun, lettuce, patty, tomato, pickles, top bun. Press gently.

Wine Cap Mushroom Burgers with Garlic Aioli

Steps

Other ways to cook Wine Cap

Roasted Wine Caps with Rosemary & Garlic

Grilled Wine Cap Steaks with Chimichurri