top of page
  • Writer's pictureElisa Juarez

Mushroom Patties with Sour Cream & Herbs

From Better Homes & Gardens magazine, November 2019; recipe by Anna Kovel

Chopping the stuffing and mushrooms in a food processor ensures uniform texture regardless of the stuffing you start with. Try a variety of mushrooms, including button, baby bella, or shiitake.

TOTAL TIME: 40 minutes

INGREDIENTS: 2 cups mushrooms 1 clove garlic, minced 3 cups bread stuffing (I used bread crumbs since I didn’t have stuffing) 1 egg 2 tsp. fresh thyme or sage, chopped 1 head Bibb lettuce, leaves coarsely torn Italian parsley and dill leaves - 1/2 cup each, lightly packed 1/3 cup sour cream (or plain Greek yogurt) 2 Tbsp. lemon juice Olive oil Salt & pepper

  1. In a large skillet heat 2 Tbsp. olive oil and 2 Tbsp. butter over medium; add mushrooms, garlic, and a pinch of salt. Cook 4 to 6 minutes or until mushrooms are browned and liquid evaporates, stirring occasionally. Transfer to a food processor.

  2. Add stuffing (or bread crumbs), egg, thyme, 1/2 tsp. salt, and 1/4 tsp. black pepper to mushroom mixture. Cover; process until finely chopped. Spoon mixture into 12 mounds on a parchment paper-lined baking sheet. Flatten each to 1/4-inch thick. If desired, cover and chill up to 4 hours.

  3. Place 1/3 cup flour in a shallow dish. Coat both sides of patties with flour. In a large skillet heat 1 Tbsp. olive oil over medium. Add patties to skillet in batches (do not crowd). Cook 2 to 3 minutes on each side or until browned and heated through. Place on a baking sheet. Keep warm in a 200 degree F. oven. Repeat with remaining patties, adding additional oil to skillet if necessary.

  4. In a large bowl, toss together lettuce and herbs. Divide among four plates. For dressing: In a small bowl, whisk together sour cream/yogurt, lemon juice, 1 tsp. water, and a pinch of salt and pepper. Top lettuce mixture with patties. Drizzle with dressing. Serves 4.

I adapted this recipe by substituting bread crumbs for stuffing and plain Greek yogurt for sour cream. The recipe was published in the November 2019 issue as an idea for how to use leftover stuffing from Thanksgiving, but I made it at another time of the year so did not have stuffing. It is a delicious recipe for those who love mushrooms like we do, and you can use whatever fresh herbs are in season! - Elisa

2 views0 comments

Recent Posts

See All


Couldn’t Load Comments
It looks like there was a technical problem. Try reconnecting or refreshing the page.
bottom of page