The guys at Martha’s Vineyard Mycological (MVM) who grow shiitake mushrooms in Chilmark suggest we look at mushrooms as a more environmentally friendly alternative to meat. Mushrooms have a wonderful umami flavor, making a great base for a meatless burger. I created these quick and easy burgers to add to the collection.
Makes 6 burgers

  • 2 tablespoons olive oil, plus more 
for sautéing
  • 1/2 cup chopped red onion
  • 2 garlic cloves, minced
  • 4 cups MVM shiitake mushrooms, 
stems removed, sliced
  • 1/3 cup quick rolled oats
  • 1/2 cup walnuts
  • 1 cup cooked or canned chickpeas, 
rinsed thoroughly
  • 1/4 cup parsley, minced
  • 1 tablespoon soy sauce
  • Salt and freshly ground pepper

1. In a large skillet, add 2 tablespoons of oil and begin sautéing the red 
onion while you slice the mushrooms. Add the mushrooms when sliced and continue sautéing, stirring often. 
Add a few pinches of salt. When mushrooms are done, add the garlic and sauté until garlic is fragrant. Let cool slightly.

2. While sautéing, add the oats and walnuts to a food processor until they are the consistency of bread crumbs. Add to a large bowl.

3. Add rinsed chickpeas to the food processor. Add the mushroom mixture as well. Pulse until chopped and uniformly chunky, but not puréed. Add to the bowl along with the parsley, soy sauce, and salt and pepper to taste. Mix and form into burgers, with even sides and a flat top and bottom.

4. To cook, add a film of olive oil to 
a heavy skillet. Sauté mushroom 
burgers until golden on each side. Serve as is or on a bun with tomato and smashed avocado.