Updated in 2023! With an 8-ounce package of aging buttons on my hands, I needed a mushroom-intensive side-dish idea to serve with our evening meal. It was summer, so I wanted a quick and easy stove-top recipes that’s fairly light and doesn’t require a lot of cooking time. These mushroom veggie patties were the solution! Tony loved them with our evening entrée, but I thought they were even better the next day with poached eggs for breakfast. The flavors meld nicely during refrigeration.
Easy, Homemade, Dairy-Free Mushroom Veggie Patties
Sorry I don’t have a bigger and better picture! I’m not usually in a picture taking mode when I whip up these mushroom veggie patties. But I have updated this post and recipe with nutrition facts and the FAQs below!
Do these Mushroom Veggie Patties make Good Veggie Burgers?
I usually make them smaller, like the size of sausage patties, because I like them as a side or a base for poached eggs. But I have made mini burgers out of them too! You can make them larger for regular veggie burgers. They aren’t “bready” like many veggie patties, so they offer good vegetarian balance in between buns.
Can I Cook them on the Grill?
I don’t recommend it. The uncooked mix has more of a batter consistency. It isn’t a firm burger mix, so it could easily drop through the slats on your grill! You’ll want to cook these veggie mushroom patties on a solid surface.
Can I Make them Ahead?
Yes, you have two options. The first one I mentioned. Cook them up, refrigerate and enjoy over the next couple of days, or freeze them for longer keeping. The other option is to mix all of the ingredients together except for the eggs. Cover and refrigerate the mixture until you are ready to prepare it (within a day or two). When ready to cook, mix in the eggs.
Can I Use a Different Herb or Dried Herbs?
Yes, you can definitely use a different herb. Sage, oregano, or basil would be my favorites, but feel free to experiment with others. If using dried herbs, up to 1 tablespoon is good.
Are Mushrooms Healthy?
Okay, I really just wanted to mention a cool study. Did you know that mushrooms can significantly reduce the risk of breast cancer? Pretty cool, huh? They are also good for brain health, immune support, and provide other nutritional benefits.
Special Diet Notes: Mushroom Veggie Patties
By ingredients, this recipe is dairy-free / non-dairy, optionally gluten-free, optionally nut-free, soy-free, peanut-free, and vegetarian.
- 1 teaspoon + 2 tablespoons oil, divided
- ⅓ cup minced onion
- 2 garlic cloves, minced (about 1 teaspoon)
- 8 ounces button or cremini mushrooms, finely diced
- ½ cup nuts or seeds, ground to a coarse powder (see Nut or Seed Note below)
- Scant ½ cup flour of choice (see Flour Note below)
- 2 medium eggs (or 1 large or extra-large), lightly beaten
- ¼ cup fresh parsley, minced
- 1 tablespoon nutritional yeast
- ¾ to 1 teaspoon salt, to taste
- Fresh ground pepper to taste
- In a large fry pan, heat the 1 teaspoon oil over medium-low heat. Add the onions and sauté for 2 to 3 minutes, or until they begin to soften. Add the garlic and sauté for 1 minute more.
- Place the onions and garlic in a medium-sized bowl. Add the diced mushrooms, ground nuts or seeds, flour, eggs, parsley, nutritional yeast, salt, and pepper. Stir until everything is well combined.
- Heat the remaining 2 tablespoons oil in your frying pan over medium-high heat. You want it hot, but not too hot, so be careful. If you can handle the batter, feel free to shape it into nice round 2 to 3 inch patties. If not, simply drop large spoonfuls of the batter onto the fry pan, flattening them to create patties with the back of your spatula.
- Cook the patties for about 2 to 3 minutes per side, or until nicely browned and cooked through.
Flour Note: I grind just under ½ cup oats in my spice grinder to achieve a flour. But any flour (including gluten-free) should work