Shiitake Mushroom Barley Patties
 
Prep time
Cook time
Total time
 
Recipe By:
: Vegetable Patties
Serves: 12 patties
Ingredients
  • 1 cup hulled barley
  • 3 cups water
  • 2 teaspoon fine sea salt, divided
  • 1 tablespoon olive oil
  • 3 onions, finely chopped
  • 6 stalks celery, very finely chopped
  • 4 garlic cloves, very finely chopped
  • 12 large shiitake mushrooms, de-stemmed and finely chopped, about 4 cups
  • 1 small bunch parsley, finely chopped
  • 6 scallions, finely sliced
  • 1 teaspoon freshly ground black pepper
  • 4 eggs, lightly beaten
  • 1 cup Panko or dry breadcrumbs
  • ½ cup vegetable oil
Instructions
  1. Rinse barley and place in a medium-size pot with the water and 1 teaspoon salt. Bring to a boil and then reduce the heat to medium-low, cover and simmer for 30 minutes, until tender. Turn off the heat and cool to room temperature.
  2. While the barley is cooking, Place the olive oil, onions, and celery in a large skillet and saute over medium-low heat for 20 minute, until the onions are beginning to brown. Add the garlic and mushrooms and saute for 10 minutes, until the mushrooms are cooked through and dry.
  3. Add the parsley, scallions, and pepper and cook for another 1 minute.
  4. Place the cooked barley and onion mushroom mixture in a large bowl and allow to cool to room temperature. Clean skillet.
  5. Add eggs and stir thoroughly to mix. Add breadcrumbs to bind. Form into small patties.
  6. Heat vegetable oil in the skillet and pan-fry the patties until golden brown, about 3 to 5 minutes. Turn and cook other side. Do not overload pan, allowing plenty of room between the patties. Fry in batches. Drain on paper towels.
  7. Serve hot or freeze for later consumption.
Recipe by The Gardener Cook at https://www.thegardenercook.com/shiitake-mushroom-barley-patties/