Cook for Good Community Forum > Best flavor for the cost mushrooms

We just made the WAO black bean burgers this weekend, as a no-bun Salisbury Steak type main course for guests. I modified the recipe by using 16 oz of mushrooms instead of 8, with the second 8 consisting of 6 oz large brown (related to the common white one in most supermarkets but a bit more robust) plus 2 oz dried Italian porcini mushrooms. I used the bean broth to rehydrate the porcini, then used that same broth after that to make bean broth gravy which we poured over the bare burgers.

We got very positive reviews! The porcini, while more expensive than common white mushrooms, added so much flavor and depth to the burgers and the gravy that it really tasted "company ready;" sophisticated and delicious.

Tanks for all the great recipes, Linda!

Dec 3, 2012 | Registered CommenterMatthew

Dried shiitake will go a long way as well. Often inexpensive.

Jan 20, 2016 | Registered Commenterecoenergygirl